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A steaming bowl of Instant Pot Chicken and Rice filled with shredded chicken, peas, and carrots, served with a spoon and fork on a wooden table.

Best Instant Pot Chicken and Rice Dump and Go Dinner

A layered, dump-and-go Instant Pot dinner that avoids the common Burn notice and mushy-rice problems by keeping liquid, rice, and chicken unstirred in their own layers before sealing the lid.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 478
Ingredients Equipment Method Notes

Ingredients
  

  • 700 g Boneless Skinless Chicken Thighs
  • Salt, Pepper, Garlic Powder, Paprika for seasoning
  • 350 g Long-Grain White Rice rinsed
  • 500 ml Chicken Stock
  • 2 tbsp Butter
  • 3 cloves Garlic minced
  • 200 g Frozen Peas and Carrots added at the end
  • Parsley small handful, for garnish

Equipment

  • 1 Instant Pot or Electric Pressure Cooker 6-quart or larger
  • 1 Instant Read Thermometer for checking chicken doneness
  • 1 Fine Mesh Strainer for rinsing rice

Method
 

Layer
  1. Season the Chicken Pat chicken dry, season generously on both sides.
    Ek haath se chicken breasts ko pat dry kiya ja raha hai aur doosre haath se un par namak aur kali mirch chhirki ja rahi hai, jo Instant Pot Chicken and Rice recipe ke liye taiyar kiya gaya hai.
  2. Add Liquid Add stock, butter, and garlic to the inner pot.
    Stock being poured from a small pitcher into an Instant Pot inner pot containing butter and minced garlic, prepared for an Instant Pot Chicken and Rice recipe.
  3. Layer the Rice Sprinkle rinsed rice over the liquid without stirring.
    Rinsed white rice being sprinkled from a small bowl over liquid in an Instant Pot inner pot, prepared for an Instant Pot Chicken and Rice recipe.
  4. Layer the Chicken Place seasoned chicken on top of the rice, unstirred.
    Seasoned chicken breasts being placed on top of rice inside an Instant Pot using chopsticks, prepared for an Instant Pot Chicken and Rice recipe.
Pressure Cook
  1. Cook Seal lid, cook on high pressure for 10 minutes.
    An Instant Pot with its lid sealed and the digital display set to high pressure for 10 minutes, prepared for an Instant Pot Chicken and Rice recipe.
  2. Release Natural release for 10 minutes, then quick release the remainder.
    An Instant Pot releasing steam from its valve during a pressure release cycle, prepared for an Instant Pot Chicken and Rice recipe.
Finish
  1. Finish Remove chicken and check the thickest part with an instant-read thermometer. Chicken must reach 165°F (74°C) before serving. Fluff rice, stir in peas and carrots, slice or shred chicken, return to pot, and garnish with parsley.
    Shredded chicken, peas, carrots, and fresh parsley mixed into cooked rice inside an Instant Pot, prepared for an Instant Pot Chicken and Rice recipe.

Notes

Why did I get a Burn notice?
Likely stirred ingredients together instead of layering, or used too little liquid. Layer next time and use the stated ratio.
Brown rice instead?
Needs 22 to 24 minutes and a different liquid ratio see the comparison table in the post.
Storage? Refrigerate leftovers within 2 hours, or within 1 hour if the room temperature is above 90°F (32°C). Store at 40°F (4°C) or below and use within 3 to 4 days. Freeze airtight for about 2 months for best quality.
Reheat? Reheat on the stovetop or in the microwave until the chicken and rice reach 165°F (74°C) internally. Use a thermometer rather than relying only on the listed reheating time.
Frozen chicken? The 3–4 minute increase is only an estimate. Check the thickest part of the chicken with an instant-read thermometer and do not serve until it reaches 165°F (74°C).