When you’re short on time but still want to serve a warm, satisfying meal, Instant Pot chicken thighs and rice might just become your go-to dinner. This recipe is a lifesaver for busy weeknights—it’s quick, budget-friendly, and only needs one pot to pull off. In this article, I’ll share my story behind the dish, walk you through how to get it just right, and answer your most common questions along the way. Whether you’re new to pressure cooking or just looking for a simple family favorite, this one’s for you.
Instant Pot Chicken Thighs and Rice
Ingredients
Method
- Turn on the Instant Pot’s sauté mode. Heat olive oil and sear chicken thighs until lightly browned on both sides (2–3 minutes per side).
- Remove chicken. Add chopped onion and garlic. Cook for 2 minutes until fragrant.
- Add rinsed rice and chicken broth. Stir and deglaze the pot bottom well to prevent a burn warning.
- Place chicken thighs on top of the rice mixture. Do not stir.
- Seal lid, set to high pressure, and cook for 10 minutes (13 minutes if using bone-in thighs).
- Let pressure release naturally for 10 minutes, then quick-release the remaining pressure.
- Open lid, fluff rice gently with a fork. Serve with parsley or a squeeze of lemon if desired.
Nutrition
Notes
• Brown rice can be used but increases cook time to 22 minutes; chicken may overcook slightly.
• Store leftovers in the fridge for up to 3 days or freeze in airtight containers.
• Reheat with a splash of broth to bring back rice texture.
• For a Tex-Mex twist, add ½ tsp chili powder and a can of diced tomatoes (drained).
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Let us know how it was!Table of Contents
How Instant Pot Chicken Thighs and Rice Became Our Weeknight Hero
A few years ago, I found myself in one of those classic dinner dilemmas—no plan, no prep, and hungry kids asking when food would be ready. I opened the fridge to find chicken thighs I forgot to freeze and some leftover rice in the pantry. Out came the Instant Pot, and a new family favorite was born: Instant Pot chicken thighs and rice.
I didn’t know it then, but this quick one-pot dish would become a staple in our home. It’s simple, cozy, and packed with flavor—everything you want in a busy-weeknight meal. The best part? You can make Instant Pot chicken thighs and rice with just a few everyday ingredients, and it’s all done in one pot. That means fewer dishes and more time to enjoy dinner with your family.
Whether I’m cooking for my kids or whipping up a budget-friendly meal after a long day, this dish always comes out right. It’s satisfying, affordable, and just plain easy. I’ve shared it with neighbors and friends. It’s always a hit.
Simple, Family-Friendly, and Budget-Smart
What I love most about Instant Pot chicken thighs and rice is how customizable it is. You can use boneless or bone-in chicken thighs, mix in whatever veggies you’ve got, and still end up with a hearty, comforting meal. It’s naturally gluten-free and filling enough for even the hungriest teenagers.
This recipe also fits perfectly into tight budgets. It’s right up there with our popular dinners under $10 and makes use of pantry staples you probably already have. Plus, it reheats beautifully for lunch the next day—if you’re lucky enough to have leftovers.
If you’re looking for a no-fuss dinner that’s guaranteed to please, this Instant Pot chicken thighs and rice recipe is it.
Ingredients for Instant Pot Chicken Thighs and Rice
You don’t need anything fancy to make Instant Pot chicken thighs and rice. Just a few basic ingredients—most of which you probably already have in your pantry or fridge.
- 4 boneless, skinless chicken thighs (bone-in thighs also work, just increase cook time slightly)
- 1 cup long-grain white rice, rinsed thoroughly
- 1¼ cups chicken broth (or water + bouillon cube)
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Optional add-ins:
- ½ cup frozen peas or mixed veggies
- Chopped parsley or green onions for garnish
- A wedge of lemon for serving
The Cooking Breakdown
Cook Chicken and Rice at the Same Time Without the Guesswork
One of the best things about Instant Pot chicken thighs and rice is that everything cooks together perfectly—no juggling pans or guessing when to add what. If you’ve ever wondered, “Can I cook chicken and rice at the same time in an Instant Pot?”—yes, you absolutely can. The key is matching the cook times and layering the ingredients right.
Start by using long-grain white rice, which cooks in about 10 minutes under high pressure. That’s the sweet spot for tender, juicy chicken thighs, too. Whether you use boneless or bone-in thighs, they turn out great. Just bump up the time by a couple of minutes for bone-in pieces.
Why Chicken Thighs Beat Chicken Breasts Here
If you’re stuck between using breasts or thighs, go with thighs. Instant Pot chicken thighs and rice work better because thighs are less likely to dry out under pressure. They’re fattier, which means more flavor and more forgiveness if you go over the timer by a minute or two.
This is a big reason why I also use chicken thighs in our chicken broccoli alfredo bake. They’re budget-friendly and far more flavorful. Plus, thighs release just enough natural juices to flavor the rice without making it soggy.
Step-by-Step Instructions for Perfect Results
Let’s get right into it. Here’s how I make Instant Pot chicken thighs and rice:
- Set your Instant Pot to sauté. Season your chicken thighs with salt, pepper, and a little paprika, then sear both sides until lightly browned. This adds extra flavor.
- Remove the chicken. Add chopped onions and garlic, and cook for 2 minutes.
- Stir in 1 cup rinsed long-grain rice and 1 ¼ cups chicken broth. Scrape the bottom of the pot to prevent burning.
- Place the chicken thighs on top of the rice. Don’t stir.
- Lock the lid, seal the valve, and pressure cook for 10 minutes (or 13 minutes for bone-in thighs).
- Let the pot naturally release for 10 minutes before doing a quick release.
That’s it. One pot, one cycle, and dinner is done. You can even toss in some frozen peas or carrots on top before sealing the lid for an easy veggie boost.
Common Questions, Answered
If you’re thinking, “How many minutes to cook chicken thighs in an Instant Pot?”, stick with 10 for boneless and 13 for bone-in. These times work great when cooking with rice. Always make sure the internal temp reaches at least 165°F, but honestly, thighs taste even better around 175°F.
Variations & Leftovers That Work
Make It Your Own With Easy Swaps
One of the best parts about Instant Pot chicken thighs and rice is how forgiving it is. Once you’ve mastered the basic method, you can modify it in numerous ways to keep things interesting. Don’t have chicken broth? Use water and a bouillon cube. No fresh garlic? Garlic powder works just fine. The goal here isn’t perfection—it’s getting a hot, satisfying meal on the table fast.
You can also add veggies straight into the pot. Chopped carrots, frozen peas, or even spinach stirred in after cooking all work great. If your kids are picky eaters, keep it simple at first, like we do in our one-pot chicken and rice with caramelized lemon—then sneak in the extras once they’re hooked.
Looking for more variety? Swap out the rice for orzo or couscous. Want more spice? Add a can of Rotel or some taco seasoning for a Tex-Mex twist. This recipe also adapts beautifully into a curry base—just stir in a spoonful of curry powder and swap the broth for coconut milk.
Leftovers That Taste Good
Not every dish holds up well the next day, but Instant Pot chicken thighs and rice do. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water or broth to bring the rice back to life.
If you’ve got more leftovers than you’ll eat in a few days, freeze them. Let the rice cool completely first, then portion it into freezer-safe containers. It reheats best when thawed overnight and gently warmed on the stovetop or in the microwave.
You can even reinvent the leftovers into a brand-new dish. Add broth and veggies to turn it into a chicken and rice soup. Or stuff it into tortillas for a quick burrito night. My kids love it when I sprinkle some shredded cheese on top and bake it into a new dinner altogether.
One meal, multiple dinners—that’s a win in any busy household.
FAQs About Instant Pot Chicken Thighs and Rice
Can I cook chicken and rice at the same time in an Instant Pot?
Yes, absolutely. That’s the beauty of Instant Pot chicken thighs and rice. When you use the right rice (like long-grain white) and the right cut of chicken (boneless or bone-in thighs), the cook times match up almost perfectly. Just layer the chicken on top of the rice, don’t stir, and pressure cook on high for 10 to 13 minutes, depending on the cut.
Can you cook raw chicken and rice at the same time?
Yes, you can cook raw chicken and uncooked rice at the same time in the Instant Pot. The pressure cooking process fully cooks both ingredients, as long as you follow proper timing and use enough liquid. For 1 cup of rice, use about 1 ¼ cups of liquid, plus any liquid released from the chicken as it cooks.
How many minutes to cook chicken thighs in an Instant Pot?
Boneless chicken thighs need about 10 minutes under high pressure. For bone-in thighs, go with 13 minutes. Always allow at least a 10-minute natural pressure release before quick-releasing the rest. This ensures juicy, tender meat and perfectly cooked rice.
Is it better to cook chicken breast or thighs in the Instant Pot?
Thighs are better for this recipe. They’re juicier and more forgiving than breasts. While chicken breasts can dry out under pressure, thighs stay flavorful and moist, making them the ideal choice for Instant Pot chicken thighs and rice.
Conclusion: A Budget Dinner That Feels Like a Win
There’s nothing fancy about Instant Pot chicken thighs and rice—and that’s exactly what makes it so good. It’s a humble, hearty, stick-to-your-ribs kind of meal. Whether you’re feeding a family of five or just trying to stretch your grocery budget a little further this week, this recipe gets it done. It’s quick, simple, and packed with flavor in every bite.
You can dress it up or keep it plain. Make it spicy or mild. Eat it fresh or reheat it later. However you serve it, this dish shows up—and that’s what we need on the busiest of nights.
So the next time you’re staring into your fridge at 5 p.m. wondering what to make, just remember: chicken thighs, rice, and the Instant Pot. You’ve got this. And if you’re looking for another easy comfort dish, don’t miss our cozy Spanish rice soup—it’s another delicious way to make a simple meal feel special.
