Before you cook
Before you start Equipment you'll need
- Instant Pot (6-quart or larger) — Pressurizes to cook chicken and rice together quickly while keeping meat tender and rice perfectly cooked
- Cutting board — Safe surface for cutting chicken into uniform pieces for even cooking
- Chef's knife — Efficiently cuts chicken into consistent-sized pieces to ensure even pressure cooking
- Wooden spoon or silicone spatula — Heat-resistant for stirring ingredients and scraping bottom of pot to prevent sticking during sauté mode
- Measuring cups and spoons — Ensures proper liquid-to-rice ratio and accurate seasoning for consistent results
- Serving spoons — Convenient for portioning and serving finished dish
Safety Safety & allergen notes
- Instant Pot sauté function and hot oil can cause severe burns - use pot holders and keep hands and face away from the pot during heating and searing
- Chicken must reach internal temperature of 165°F to be safely cooked - use a meat thermometer to verify doneness
- High-pressure steam release can cause burns - stand back when venting the valve and never put your face or hands near the steam outlet
- Hot lid and pot surfaces remain extremely hot after pressure cooking - use pot holders when opening the lid and handling the pot
- Frozen vegetables added to hot pot may cause splattering - stir carefully and wear an apron for protection
Non-negotiables Rules for success
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Heat oil until shimmering before adding chicken
Shimmering oil ensures proper searing temperature; insufficient heat prevents browning and golden crust formation
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Sear chicken 2-3 minutes per side until golden brown
Proper searing creates a flavorful crust through Maillard reaction and seals in juices; undersearing results in pale, bland chicken
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Toast rice for 1-2 minutes while stirring constantly
Toasting coats rice with oil and lightly browns it, which prevents mushiness and improves texture and flavor of finished dish
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Deglaze pot and scrape browned bits after adding broth
Browned bits contain concentrated flavor; scraping releases them into liquid and prevents them from burning on the bottom
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Use natural pressure release for 5 minutes before venting
Natural release allows residual heat to finish cooking rice gently; immediate venting stops cooking abruptly and can result in undercooked rice
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Set valve to sealing before pressure cooking
Sealing valve is essential for pressure to build; leaving valve open prevents pressurization and rice will not cook properly
Prep Get set first
About 8 min of prep
- Set up Instant Pot on counter and ensure valve is accessible
- Prep all ingredients: measure rice and broth, dice onion, mince garlic, have frozen vegetables ready
- Pat chicken breasts dry and season salt and pepper nearby
- Gather equipment: cutting board, chef's knife, wooden spoon, measuring cups/spoons
- Have a plate ready for seared chicken
This recipe requires about 15 minutes of active prep and cooking before pressure cooking takes over, so get organized upfront to keep the momentum going.
Ingredients
Instructions
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Heat oil in Instant Pot
Set your Instant Pot to the sauté function and heat the olive oil until shimmering.
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Sear chicken breasts
Season the chicken breasts with salt and pepper, then add them to the pot and sear for 2-3 minutes per side until golden brown; remove and set aside.
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Sauté aromatics
In the same pot, add the diced onion and cook for 2 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant.
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Toast rice
Stir in the rice and cook for 1-2 minutes, stirring constantly to coat with oil.
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Deglaze pot
Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release any browned bits.
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Add chicken back
Return the seared chicken breasts to the pot, nestling them into the rice mixture.
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Season and seal
Sprinkle the thyme and paprika over the top, then close the lid and set the valve to sealing.
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Pressure cook
Cook on high pressure for 12 minutes.
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Release pressure
Once the cooking cycle completes, allow natural pressure release for 5 minutes, then carefully release any remaining pressure by moving the valve to venting.
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Add vegetables
Open the lid, stir in the frozen mixed vegetables, and let them warm through for 1-2 minutes from residual heat.
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Shred chicken and serve
Remove the chicken breasts, shred or slice them, and return to the pot; stir gently to combine before serving.
Chef's notes
Store in an airtight container in the refrigerator for up to 3 days before serving
Substitute frozen mixed vegetables with fresh vegetables added in the last 5 minutes of cooking, or use seasonal vegetables based on preference
For a creamier texture, stir in 0.5 cup heavy cream or coconut milk after cooking