20 Flavorful Instant Pot Chicken and Rice Delicious Recipes

Craving cozy, fuss-free dinners that deliver big flavor? Look no further! Whether you’re rushing through weeknights or craving hearty comfort food, these 20 Flavorful Instant Pot Chicken and Rice Recipes are your ticket to deliciousness. From creamy cajun to zesty lemon-herb, each dish is a one-pot wonder—quick, satisfying, and packed with taste. Ready to upgrade your dinner game? Let’s dive in!

Creamy Garlic Parmesan Chicken and Rice

This one-pan wonder is pure comfort food magic—tender chicken, garlicky rice, and a creamy Parmesan sauce that’ll have everyone asking for seconds.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small yellow onion, finely diced
• 4 garlic cloves, minced
• 1 cup long-grain white rice (uncooked)
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper, then cook for 5–6 minutes per side until golden. Transfer to a plate.
2. In the same skillet, melt 1 tbsp butter over medium heat. Add onion and cook for 3 minutes until soft, then stir in 4 minced garlic cloves and 1 tsp dried thyme; cook for 30 seconds until fragrant.
3. Add 1 cup rice, stirring to coat. Pour in 2 cups chicken broth and 1/2 cup heavy cream, scraping up any browned bits. Bring to a simmer.
4. Return chicken to the skillet, nestling it into the rice. Cover, reduce heat to low, and cook for 18–20 minutes until rice is tender and chicken reaches 165°F.
5. Off heat, stir in 1/2 cup Parmesan cheese. Garnish with 2 tbsp parsley and let sit for 5 minutes (the sauce will thicken).

The Parmesan melts into a luxuriously creamy sauce that clings to every bite—no roux required!

Tip: For extra flavor, sear the chicken in a mix of butter and oil, and don’t skip scraping the skillet when adding the broth—those browned bits are gold.

Spicy Cajun Chicken and Rice

This one-pot wonder packs bold Cajun flavors and comes together in under 30 minutes—perfect for busy weeknights when you crave something hearty and spicy.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 cup long-grain white rice, rinsed
• 1 ½ cups low-sodium chicken broth
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp Cajun seasoning
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 (14.5 oz) can diced tomatoes, drained
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until browned, stirring occasionally.
2. Add bell pepper, onion, and 2 cloves minced garlic; sauté for 3 minutes until softened.
3. Stir in 1 tbsp Cajun seasoning, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Cook for 1 minute until fragrant.
4. Add 1 cup rice, 1 ½ cups chicken broth, and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
5. Fluff with a fork, garnish with 2 tbsp parsley, and serve hot.

The smoky Cajun seasoning and juicy chicken meld perfectly with the fluffy rice, creating a dish that’s vibrant and satisfying without being overly heavy.

Tip: For extra heat, add a pinch of cayenne pepper with the spices!

Lemon Herb Chicken and Rice

This one-pan wonder is bright, comforting, and packed with fresh flavors—perfect for busy weeknights when you want a fuss-free meal that still feels special.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 cup long-grain white rice, rinsed
• 1.5 cups low-sodium chicken broth
• 1 lemon (zested and juiced, about 2 tbsp juice)
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear for 3–4 minutes per side until golden. Transfer to a plate.
2. In the same skillet, add garlic, thyme, and oregano. Cook for 30 seconds until fragrant. Stir in rice, lemon zest, and lemon juice, scraping up any browned bits.
3. Pour in chicken broth and bring to a simmer. Nestle chicken thighs into the rice, cover tightly with a lid or foil, and bake for 25 minutes until liquid is absorbed and rice is tender.
4. Let rest for 5 minutes off heat, then fluff rice with a fork. Garnish with fresh parsley before serving.

The lemon infuses every bite with zesty freshness, while the herbs and golden chicken create a cozy, aromatic dish that’s way more than the sum of its parts.

Tip: For extra flavor, toss in a handful of baby spinach or peas with the rice before baking.

Teriyaki Chicken and Rice Bowl

This sweet-savory bowl is a weeknight lifesaver—tender chicken glazed in sticky teriyaki sauce over fluffy rice with crisp-tender veggies.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp neutral oil (like avocado or canola)
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 2 cups cooked white rice
• 1 cup steamed broccoli florets
• 1/4 cup sliced green onions
• 1 tbsp toasted sesame seeds

Instructions

1. Heat oil in a large skillet over medium-high. Add chicken and cook 5–6 minutes until browned, stirring occasionally.
2. Meanwhile, whisk soy sauce, honey, mirin, rice vinegar, garlic, ginger, and cornstarch in a bowl. Pour over chicken and simmer 3–4 minutes, stirring, until sauce thickens and coats the chicken.
3. Divide rice among bowls. Top with teriyaki chicken, steamed broccoli, green onions, and sesame seeds.

The magic here? The cornstarch slurry creates a glossy, restaurant-worthy glaze that clings to every bite.

Tip: For extra depth, char the broccoli in the same skillet after removing the chicken.

Cheesy Broccoli Chicken and Rice

This one-pot wonder is the ultimate comfort food—tender chicken, fluffy rice, and crisp broccoli smothered in melty cheddar for a meal that’s as easy as it is satisfying.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup long-grain white rice, uncooked
• 2 cups broccoli florets, chopped
• 1 ½ cups shredded sharp cheddar cheese
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
2. In the same skillet, sauté the onion for 3 minutes until soft. Add the garlic and cook for 30 seconds until fragrant.
3. Stir in the rice, 1 tsp salt, ½ tsp black pepper, and ½ tsp paprika, coating it in the oil. Pour in the chicken broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 12 minutes. Scatter the broccoli on top, re-cover, and cook for 5 more minutes until the rice is tender.
5. Return the chicken to the skillet, sprinkle with cheddar cheese, and cover for 2 minutes until melted. Serve immediately.

The magic here? The rice cooks right in the skillet, soaking up all the savory flavors while the broccoli stays perfectly crisp-tender. Tip: For extra richness, swap half the cheddar for cream cheese—just stir it in with the shredded cheese.

Mexican Chicken and Rice Casserole

This hearty casserole packs all the bold flavors of Mexican cuisine into one easy, comforting dish—perfect for busy weeknights or potlucks.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 ½ cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper; cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add chicken and cook for 5 minutes, stirring occasionally, until no longer pink. Sprinkle with 1 tsp cumin, 1 tsp chili powder, and ½ tsp smoked paprika; stir to coat.
3. Add rice, black beans, diced tomatoes, and chicken broth. Bring to a simmer, then cover and transfer to the oven. Bake for 25 minutes until rice is tender and liquid is absorbed.
4. Remove from oven, sprinkle with Monterey Jack cheese, and broil for 2–3 minutes until bubbly and golden. Garnish with cilantro before serving.

The magic here? The rice cooks right in the skillet, soaking up all the spicy, smoky flavors while keeping cleanup minimal.

Tip: For extra heat, swap in pepper Jack cheese or add a diced jalapeño with the bell pepper.

Thai Coconut Curry Chicken and Rice

This one-pot wonder brings the creamy, aromatic flavors of Thai curry to your weeknight dinner with minimal fuss—just rich coconut milk, tender chicken, and fluffy rice all cooked together.

Ingredients:

• 1 tbsp vegetable oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp Thai red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup jasmine rice, rinsed
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/2 cup frozen peas (optional, for color)
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium-high. Add chicken and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add 3 cloves garlic, 1 tbsp ginger, and 2 tbsp curry paste; stir 1 minute until fragrant.
3. Pour in coconut milk, scraping up any browned bits. Stir in rice, 1 cup broth, 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp salt. Return chicken to the pot.
4. Bring to a simmer, cover, and reduce heat to low. Cook 20 minutes, stirring once halfway, until rice is tender. Stir in peas (if using) and let sit 5 minutes off heat.
5. Fluff with a fork and top with cilantro and lime.

The magic here? The rice soaks up all the curry-infused coconut milk, turning each bite into a creamy, fragrant delight.

Tip: For extra depth, toast the rice in the pot for 1 minute before adding liquids—it amps up the nutty flavor!

Honey Soy Glazed Chicken and Rice

This sticky-sweet chicken with fluffy rice is a weeknight hero—ready in 30 minutes and packed with savory-sweet flavor.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp olive oil
• 1 cup white rice, uncooked
• 1 1/4 cups water
• 2 green onions, thinly sliced
• 1 tsp sesame seeds

Instructions:

1. In a bowl, whisk together 1/3 cup honey, 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp ginger. Set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook 5 minutes per side until browned. Remove and set aside.
3. In the same skillet, add 1 cup rice and toast 1 minute. Pour in 1 1/4 cups water and half the honey-soy sauce. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes.
4. Return chicken to the skillet, pour remaining sauce over top, and cook uncovered 5 minutes until glaze thickens and chicken reaches 165°F.
5. Garnish with sliced green onions and 1 tsp sesame seeds before serving.

The magic here? The rice soaks up the glossy glaze, making every bite irresistibly flavorful.

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Mediterranean Chicken and Rice Pilaf

This one-pan wonder brings together tender chicken and fragrant rice with sun-dried tomatoes and briny olives for a meal that’s as vibrant as it is comforting.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice, rinsed
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1.5 cups chicken broth
• 1/3 cup chopped sun-dried tomatoes (oil-packed)
• 1/4 cup sliced Kalamata olives
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Season the chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then brown for 5 minutes per side. Transfer to a plate.
2. In the same skillet, sauté diced onion for 3 minutes until soft. Add 3 minced garlic cloves, 1 tsp oregano, and 1/2 tsp smoked paprika; cook for 30 seconds until fragrant.
3. Stir in 1 cup rinsed rice, 1.5 cups chicken broth, sun-dried tomatoes, and olives. Nestle the chicken thighs into the rice. Bring to a boil, then cover and simmer on low for 20 minutes (or until rice is tender and chicken reaches 165°F).
4. Let stand off heat for 5 minutes, then fluff rice with a fork. Garnish with 2 tbsp fresh parsley.

The trick here? Browning the chicken first infuses the rice with rich flavor, while the sun-dried tomatoes add a sweet-tangy pop to every bite.

Tip: For extra depth, swap half the broth with dry white wine.

Buffalo Chicken and Rice Skillet

This one-pan wonder packs all the spicy, tangy flavor of buffalo wings into a hearty, family-friendly meal—no fuss, no mess!

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 small yellow onion, diced
• 1 cup long-grain white rice, rinsed
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add diced chicken and cook for 5–6 minutes until browned. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Stir in rice, 1 3/4 cups chicken broth, 1/2 cup buffalo sauce, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes. Stir in the cooked chicken, then sprinkle with 1/2 cup cheddar cheese. Cover for 2 minutes to melt.
4. Garnish with parsley and serve hot.

The magic here? The rice soaks up every drop of that bold buffalo sauce, turning tender and packed with heat—no soggy leftovers!

Tip: For extra creaminess, swap half the broth with ranch dressing.

Indian Butter Chicken and Rice

This creamy, spiced butter chicken is a weeknight hero—simmered in a rich tomato sauce and served over fluffy rice for a comforting meal that’s ready in under an hour.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup basmati rice, rinsed
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 (14 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1 tbsp honey
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Cook the rice according to package instructions. Cover and keep warm.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Add the chicken and sear until browned, about 5 minutes. Transfer to a plate.
3. In the same skillet, sauté the onion for 3 minutes until soft. Add 3 minced garlic cloves, 1 tbsp ginger, 1 tsp garam masala, 1 tsp cumin, 1 tsp turmeric, and 1/2 tsp cayenne. Cook for 1 minute until fragrant.
4. Stir in the crushed tomatoes, 1/2 cup heavy cream, 1 tbsp honey, and 1 tsp salt. Bring to a simmer, then return the chicken to the skillet. Reduce heat to low and cook for 15 minutes, stirring occasionally, until the sauce thickens.
5. Serve the butter chicken over rice, garnished with cilantro.

The magic here? The honey balances the spices perfectly, creating a sauce that’s luxuriously smooth with just the right kick.

Tip: For extra depth, toast the spices in a dry pan for 30 seconds before adding them to the dish.

Greek Lemon Chicken and Rice

This Greek Lemon Chicken and Rice is a one-pan wonder—bright, herby, and packed with Mediterranean flavors that’ll transport your weeknight dinner to the Aegean coast.

• 4 bone-in, skin-on chicken thighs
• 1 cup long-grain white rice, rinsed
• 1 3/4 cups chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup diced red onion

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high. Pat chicken thighs dry, then season with 1 tsp kosher salt and 1/2 tsp black pepper. Sear skin-side down for 6 minutes until golden; flip and cook 3 more minutes. Transfer to a plate.
2. In the same skillet, sauté 1/2 cup diced red onion for 2 minutes. Add 3 cloves minced garlic and 1 tbsp dried oregano; cook 30 seconds until fragrant.
3. Stir in 1 cup rinsed rice, then pour in 1 3/4 cups chicken broth and 1/4 cup lemon juice. Scrape up any browned bits. Nestle chicken thighs skin-side up into the rice.
4. Cover and bake 25 minutes until rice is tender and chicken reaches 165°F. Let rest 5 minutes before serving.

The magic here? The rice soaks up all the lemony pan juices, creating a tangy, savory bed for the crispy-skinned chicken. Tip: For extra zest, garnish with lemon slices and a sprinkle of feta right before serving.

Jamaican Jerk Chicken and Rice

This bold and smoky jerk chicken pairs perfectly with fluffy coconut rice for a Caribbean-inspired meal that’s packed with flavor but totally doable on a weeknight.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tbsp Jamaican jerk seasoning (store-bought or homemade blend)
• 1 tsp salt
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 2 scallions, thinly sliced (for garnish)

Instructions

1. In a bowl, toss chicken thighs with 2 tbsp olive oil, 2 tbsp jerk seasoning, 1 tsp salt, 1 tbsp brown sugar, 1 tbsp soy sauce, and 1 tbsp lime juice until fully coated. Let marinate for 15 minutes (or up to 2 hours for deeper flavor).
2. Heat a large skillet over medium-high. Cook chicken for 6–7 minutes per side until charred and internal temperature reaches 165°F. Transfer to a plate.
3. In the same skillet, add jasmine rice, 1 cup coconut milk, and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
4. Fluff rice with a fork, then slice chicken and serve over rice. Garnish with scallions.

The magic here? The jerk marinade caramelizes into a sticky glaze while the coconut rice balances the heat with creamy sweetness—no fancy techniques required.

Tip: For extra smokiness, grill the chicken instead of pan-searing!

Smoky Chipotle Chicken and Rice

This one-pan wonder packs bold, smoky flavor with minimal cleanup—perfect for busy weeknights when you crave something hearty but hassle-free.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp chopped chipotle in adobo sauce (about 1 pepper)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 cups chicken broth
• 1/4 cup chopped fresh cilantro
• Lime wedges (for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken thighs and sear for 4 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté diced onion for 3 minutes until soft. Add minced garlic, 1 tbsp chipotle in adobo, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Cook for 1 minute until fragrant.
3. Stir in rinsed rice, coating it with the spices. Pour in 2 cups chicken broth and nestle the chicken thighs into the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes (no peeking!).
4. Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, sprinkle with chopped cilantro, and serve with lime wedges.

The magic here? The rice soaks up all the smoky chipotle juices from the chicken, creating layers of flavor in every bite.

Tip: For extra char, broil the cooked chicken for 2 minutes before serving.

Vegetable-Packed Chicken and Rice

This one-pot wonder is a weeknight lifesaver—tender chicken, fluffy rice, and colorful veggies all cooked together for maximum flavor with minimal cleanup.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup long-grain white rice, rinsed
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup frozen peas
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 ½ tsp salt
• 1 tsp smoked paprika
• ½ tsp black pepper
• 2 cups low-sodium chicken broth
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until lightly browned.
2. Add bell pepper, zucchini, and garlic. Cook for 3 minutes, stirring frequently, until veggies soften slightly.
3. Stir in rice, salt, smoked paprika, and black pepper. Toast for 1 minute until fragrant.
4. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
5. Scatter peas on top, cover again, and cook for 5 more minutes until rice is tender and liquid is absorbed.
6. Fluff with a fork, garnish with parsley, and serve.

The smoky paprika and sweet peas create a cozy contrast, while the zucchini keeps every bite juicy. Tip: For extra depth, swap ½ cup broth with tomato sauce.

Pineapple Teriyaki Chicken and Rice

Sweet, tangy, and packed with tropical flair, this one-pan wonder brings weeknight dinner to life with minimal fuss.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup jasmine rice, rinsed
• 1 ½ cups fresh pineapple chunks (or canned, drained)
• ½ cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• ½ tsp red pepper flakes (optional)
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. In a large skillet, heat 1 tbsp sesame oil over medium-high. Add chicken and cook for 5–6 minutes until browned, stirring occasionally.
2. Stir in 2 cloves garlic (minced) and 1 tsp grated ginger; cook for 30 seconds until fragrant. Add 1 cup jasmine rice, ½ cup teriyaki sauce, 2 tbsp honey, ½ tsp red pepper flakes, and 1 ¼ cups water. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes. Uncover, scatter 1 ½ cups pineapple chunks on top, and cook for 5 more minutes until rice is tender and liquid is absorbed.
4. Garnish with 2 green onions (sliced) and 1 tbsp sesame seeds before serving.

The caramelized pineapple melts into the sticky teriyaki glaze, creating pockets of juicy sweetness in every bite.

Tip: For extra char, broil the pineapple chunks for 2–3 minutes before adding them to the skillet.

Garlic Butter Mushroom Chicken and Rice

This one-pan wonder is pure comfort food—juicy chicken, buttery mushrooms, and fluffy rice all simmered together in a garlicky sauce that’ll have everyone asking for seconds.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 cup long-grain white rice, rinsed
• 8 oz cremini mushrooms, sliced
• 3 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1 ½ cups low-sodium chicken broth
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Melt 1 tbsp butter in a large skillet over medium-high heat. Season chicken with ½ tsp salt and ¼ tsp black pepper, then cook for 5–6 minutes per side until golden. Transfer to a plate.
2. In the same skillet, melt remaining 2 tbsp butter. Add mushrooms and cook for 4 minutes until softened. Stir in garlic and 1 tsp thyme, cooking for 30 seconds until fragrant.
3. Add rice, 1 ½ cups broth, and any accumulated chicken juices. Nestle chicken back into the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes (no peeking!).
4. Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, sprinkle with parsley, and serve.

The magic here? The rice soaks up all the garlic butter and chicken flavors while cooking, making every bite rich and savory.

Tip: For extra depth, swap ¼ cup broth for dry white wine in step 3.

BBQ Chicken and Rice Bake

This hearty one-pan wonder combines smoky BBQ chicken with fluffy rice for a fuss-free meal that’s packed with flavor.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup long-grain white rice, uncooked
• 1 cup BBQ sauce (plus 2 tbsp for drizzling)
• 1 cup chicken broth
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high. Add chicken, sprinkle with salt, black pepper, and smoked paprika, and cook for 5 minutes until lightly browned.
2. Stir in onion, bell pepper, and garlic; cook for 3 minutes until softened. Add rice, BBQ sauce, and chicken broth, stirring to combine.
3. Bring to a simmer, then cover tightly with foil or a lid. Transfer to the oven and bake for 25 minutes until rice is tender and liquid is absorbed.
4. Remove from oven, drizzle with remaining 2 tbsp BBQ sauce, and sprinkle with cheddar cheese (if using). Broil for 2 minutes until cheese melts.

The magic here? The rice soaks up all the BBQ goodness while staying perfectly tender—no soggy grains in sight!

Tip: For extra smokiness, swap regular BBQ sauce for a hickory-flavored variety.

Spinach and Artichoke Chicken and Rice

This creamy, cheesy one-pan wonder combines two favorite flavors—spinach artichoke dip and tender chicken—for a weeknight meal that feels indulgent but comes together fast.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice, rinsed
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper, then cook for 5–6 minutes per side until golden. Transfer to a plate.
2. In the same skillet, add rice, 1/4 cup chicken broth, 1 tsp garlic powder, and 1 tsp onion powder. Stir to coat, then pour in 1/2 cup heavy cream and 1.5 cups water. Bring to a simmer.
3. Nestle chicken back into the skillet, cover, and reduce heat to low. Cook for 15 minutes.
4. Uncover, scatter artichoke hearts and spinach over the top, then sprinkle with 1 cup mozzarella and 1/2 cup Parmesan. Cover again for 3–4 minutes until cheese melts and spinach wilts.

The magic here? The rice soaks up all the creamy, cheesy goodness while staying perfectly fluffy—no mushy grains in sight.

Tip: For extra tang, stir in 1 tbsp lemon juice with the cream in step 2.

Alfredo Chicken and Rice Casserole

This creamy, comforting casserole combines tender chicken, fluffy rice, and rich Alfredo sauce for a weeknight dinner that feels indulgent yet effortless.

Ingredients:

• 2 cups uncooked long-grain white rice
• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
• 1 (15 oz) jar Alfredo sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 cups chicken broth

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Season with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a 9×13-inch baking dish, combine uncooked rice, chicken broth, Alfredo sauce, garlic powder, and onion powder. Stir until evenly mixed.
3. Spread cooked chicken over the rice mixture. Sprinkle mozzarella and Parmesan cheeses on top.
4. Cover tightly with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until the cheese is bubbly and golden.

The magic here? The rice cooks right in the Alfredo sauce, soaking up all that creamy goodness while keeping the chicken juicy. No pre-cooked rice needed!

Tip: For extra flavor, stir in a handful of chopped fresh parsley or spinach before baking.

Conclusion

With 20 delicious Instant Pot chicken and rice recipes, this roundup has something for every taste—whether you crave comfort food, bold flavors, or quick weeknight meals. We’d love to hear which recipes you try! Drop a comment with your favorite, and don’t forget to share this article on Pinterest so fellow home cooks can enjoy these easy, flavorful dishes too. Happy cooking!