When you want a comforting, one-pot dinner that’s packed with flavor but still super easy to pull together, this Instant Pot Chicken and Rice delivers every time. Inspired by traditional Arroz con Pollo, it’s filled with warm spices, tender chicken thighs, and Spanish-style rice all cooked together in your pressure cooker.
This is one of those recipes that feels like a big win for busy weeknights — you sauté, dump, press a button, and let the Instant Pot take it from there. Plus, it’s a complete meal on its own, with protein, veggies, and rice all in one bowl.
Why You’ll Love This Recipe
- All-in-one meal: No need to cook rice separately or prepare a side — it’s all done together.
- Big flavor payoff: The combination of paprika, cumin, tomato paste, and a splash of white wine gives the rice bold Spanish flair.
- Meal prep–friendly: It stores and reheats beautifully for weekday lunches or leftover dinners.
- Customizable: You can make it with chicken breasts, brown rice, or even frozen thighs with just a few adjustments.
Ingredients You’ll Need
- Bone-in chicken thighs – They cook beautifully under pressure and stay juicy.
- White rice – Long-grain white rice is best; rinse it well to keep it fluffy.
- White wine – Adds depth and acidity; optional but recommended. You can sub more broth.
- Chicken broth – Use homemade if you’ve got it — it makes a difference.
- Tomato paste – For richness and color.
- Spices – Oregano, cumin, paprika, salt, and pepper give the dish its warm flavor.
- Aromatics – Onion, garlic, and bell pepper for classic Spanish-style rice base.
- Frozen peas – Stirred in at the end for a pop of color and sweetness.
- Bay leaf – Adds a subtle, earthy note to the rice.
Step-by-Step Instructions
1. Sear the Chicken
Set your Instant Pot to sauté mode and heat a bit of oil. Brown the chicken thighs on both sides (about 3 minutes per side), then remove them and set aside.
2. Sauté the Veggies and Spices
In the same pot, sauté diced onion, bell pepper, and garlic for 2–3 minutes. Stir in tomato paste, oregano, cumin, paprika, salt, and pepper. Let everything cook for a minute to deepen the flavors.
3. Deglaze the Pot
Pour in the white wine and use a wooden spoon to scrape up the browned bits. Let it simmer for a minute, then add the rinsed rice, chicken broth, and bay leaf.
4. Add Chicken and Cook
Nestle the chicken thighs on top of the rice mixture. Cancel sauté mode. Lock the lid and cook on manual high pressure for 15 minutes, then let the pressure naturally release for 15 minutes before opening the lid.
5. Stir in Peas and Rest
After opening, scatter the frozen peas over the top. Put the lid back on loosely for 5–10 minutes so they steam. This keeps the peas bright and green.
6. Serve and Garnish
Remove the chicken. Fluff the rice gently with a fork, and garnish with chopped parsley or cilantro if you’d like.
Ingredient Swaps & Variations
- Using chicken breasts: Cook for 8 minutes with a 5-minute natural release. Cut breasts into smaller chunks for even cooking.
- Using brown rice: Add ¼ cup extra broth, and cook on high pressure for 22 minutes with a 10-minute natural release. Best paired with thighs, not breasts.
- Without wine: Just skip it — the dish is still delicious with only broth.
- No peas? Stir in frozen corn or chopped spinach instead.
Helpful Tips
- Rinse the rice thoroughly until the water runs clear — this keeps it from turning sticky in the Instant Pot.
- Layer smartly: Keep the chicken on top of the rice so it doesn’t burn on the bottom.
- Don’t skip the natural release — it keeps the rice tender and the chicken juicy.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Microwave with a splash of broth or water to keep it from drying out, or warm gently in a covered pan.
FAQs
Can I use frozen chicken thighs?
Yes — just skip the searing step, and cook directly from frozen. The skin won’t crisp, but the flavor will still be great. You can sear the chicken skin in a hot skillet after cooking if you want crispy skin.
Can I make this in a smaller or larger Instant Pot?
Absolutely. Just make sure your liquid meets the minimum required for your model — generally 1 cup for 3-quart, 1½ cups for 6-quart, and 2 cups for 8-quart.
How can I make this spicier?
Add a pinch of cayenne, or stir in a spoonful of diced green chiles or chipotle peppers in adobo sauce.
Final Thoughts
If you’re new to Instant Pot dinners or just want a fresh take on chicken and rice, this recipe hits the sweet spot between flavor, simplicity, and comfort. It’s cozy enough for a family dinner but elegant enough to serve to guests — especially with a sprinkle of fresh herbs and a side salad. I always find myself going back for seconds.
Instant Pot Chicken and Rice
When you want a comforting, one-pot dinner that’s packed with flavor but still super easy to pull together, this Instant Pot Chicken and Rice delivers every time.
Ingredients
- 1/4 cup olive oil
- 4-5 bone-in chicken thighs, with skin
- salt and pepper
- 1 onion, chopped
- 1 bell pepper, chopped
- 6 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste*
- 1/2 cup white wine, optional*
- 2 cups long grain white rice, rinsed
- 2 bay leaves
- 2 1/2 cups low sodium chicken broth
- 1 cup frozen peas
- cilantro or parsley, for garnish
Instructions
- Prepare all of your ingredients and have them ready. This will help prevent too much liquid from evaporating during sautéing and help you avoid a burn notice.
- Turn Instant Pot on sauté setting. Add oil. Season chicken with salt and pepper.
- Add chicken to the hot pot and cook for a few minutes on both sides, until the skin on the chicken thighs is golden brown and crispy. Remove chicken to a plate.
- Add onion, bell pepper, garlic, oregano, paprika, cumin, salt, pepper and tomato paste to the pot. Stir well and sauté for 2 minutes. Remove everything to a plate.
- Add white wine to the pot to deglaze the pan, scraping the browned bits from the bottom of the pan. Cook for about 1 minute until most of the wine has evaporated. Turn the pot OFF.
- Add chicken broth and bay leaf to the pot and stir. Add the veggie/spice mixture and stir to combine. Pour rice over everything and place chicken thighs on top, skin side up.
- Secure Instant Pot lid, with valve turned to the sealed position. Cook on manual, high pressure, for 15 minutes. When the timer beeps allow the pressure to naturally release for 15 minutes before removing the lid.
- Remove the Instant Pot lid and pour the frozen peas on top of the mixture. Return lid and allow to rest for a few minutes.
- Remove the chicken to a plate. Gently fluff rice with a fork.
- Garnish with cilantro or parsley.
Notes
- Chicken thighs: If using boneless, skinless thighs, cook time is 8 minutes on high pressure. Directions for frozen chicken or chicken breasts are above in the post.
- Tomato paste: you can substitute 1 cup of diced fresh or cooked tomatoes, strained
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 547Total Fat 30gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 22gCholesterol 166mgSodium 563mgCarbohydrates 31gFiber 3gSugar 4gProtein 37g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.