Go Back
+ servings
This Instant Pot Chicken and rice is a wholesome dinner that the entire family will love. Garlic Herb Chicken and Rice made in the Instant Pot have fluffy buttery rice and Juicy Chicken thighs.

Instant Pot Garlic Herb Chicken and Rice

Instant Pot Chicken and Rice. Easy and delicious Garlic Herb Chicken and rice made in the Instant Pot in 20 minutes. Healthy family-friendly dinner you can make on any day.
Course Main Course
Cuisine American
Keyword chicken with herbs, Instant Pot Chicken and Rice, pair with main dishes, Rice recipe, Savoury muffins
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings 4 People
Calories 602kcal


  • 1.5 Cup Long Grain Basmati Rice
  • 2 Cup Chicken Stock
  • 1 tablespoon Oil
  • 2 tablespoon Butter
  • 1 large Onion
  • 1.5 tablespoon Garlic Minced
  • 1.5 tablespoon Mixed Herb (Oregano,Thyme,Parsley)
  • ½ tspn Chili Powder (adjust as per taste)
  • 1 tablespoon Paprika
  • Salt to taste
  • Pepper to taste
  • Grated Parmesan to serve

To Season Chicken

  • 5-6 Chicken Thighs With Bone
  • ½ tspn Chili Powder adjust as per taste
  • 1 tablespoon Lemon Juice
  • 1 tspn Salt
  • ½ tspn Pepper


  • First measure rice. Wash it until the water runs clear. Add enough water to soak the rice and keep it aside.  Don't soak rice for more than 15-20 minutes.
  • Measure the Stock required for cooking rice and keep it warm(to fasten the cooking process).
  • To the Chicken thighs add salt, pepper, chilli powder, lemon juice. Mix well. Keep aside while you are preparing other ingredients.
  • Turn on the Instant Pot and put it in Saute Mode. 
  • When the Instant Pot is pre-heated, add Oil. 
  • Add seasoned Chicken Thighs to the pot and sear it  2-3 minutes on each side.  Once they look light golden brown and crispy, remove and keep aside. 
  • Add butter to the pot, followed by chopped Onion.  Saute until Onion looks soft and translucent.
  • Add Chopped garlic and cook for another 30 seconds. Add herbs, Paprika, Chilli powder. Mix well.
  • Drain any extra liquid and add soaked rice.
  • Gently stir for 2-3 minutes roast rice. (This step is optional, You can directly skip to the next step.)
  • Pour in warm stock or water. Season it with salt and pepper. 
  • Arrange seared Chicken thighs in a single layer.  Add any extra liquid that would have come from Chicken thigh while resting.
  • Switch Instant Pot to manual mode. Set the timer for 8 mins. And let the Instant Pot do its job.
  • When the timer is off, let the pressure release naturally for 8-10 minutes.  Then release pressure using back of a spoon manually. 
  • Once the pressure is released completely, open the lid and let it rest for another 10 minutes. 
  • Using a slotted spoon or fork separate rice grain gently. 
  • While serving sprinkle some parsley and parmesan cheese. 




  1. While seasoning Chicken salt is already added and Stock also has some amount of salt. So adjust salt at the end accordingly.
  2. Adjust the amount of chilli powder as per your taste.
  3. Substitute Stock with a mix of stock and water.
  4. While you Saute, if the Pot gets heated, Off the Instant Pot for 1-2 minutes. The contained heat at the bottom should be enough to do the rest of the work.
To Avoid Burn Notification
To avoid burn notification, make sure you deglaze the inner pot after adding the stock. Once you add the stock,  scrape the bottom of the pot to remove any stocky brown bits from the bottom.
To Make Chicken and Rice in a traditional pressure Cooker on the stovetop
To make Chicken and Rice in the Pressure cooker, increase the amount of water to 3 cups.
The steps would be the same. Once you close the lid, let the pressure build. Reduce flame after one whistle and let it be on low flame for 6-7 minutes. Switch off the flame and let the pressure release naturally.


Serving: 100g | Calories: 602kcal | Carbohydrates: 54g | Protein: 27g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 126mg | Sodium: 389mg | Potassium: 538mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1020IU | Vitamin C: 4.7mg | Calcium: 54mg | Iron: 2.3mg