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4.25 from 88 votes

All-in-one Instant Pot Chicken and Brown Rice

Got a new Instant Pot? Here’s a great first recipe to try! All-in-One Instant Pot Chicken and Brown Rice is an easy, balanced one-pot meal the whole family will love. It’s also one of the most popular recipes on our site!

Prep Time5 mins
Cook Time54 mins
Total Time59 mins
Course: Main Course
Cuisine: American
Keyword: All-in-one Instant Pot Chicken and Brown Rice
Servings: 8
Calories: 387kcal

Ingredients

  • 1 medium onion
  • 3 clove garlic
  • 2 cup carrots, baby
  • 2 cup mushrooms, brown, Italian, or Crimini
  • 2 cup brown rice, raw
  • 1 tablespoon olive oil
  • 2 1/4 cup chicken broth, low-sodium
  • 2 pound chicken thigh, boneless, skinless
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 can (10.75 oz) soup, cream of chicken, canned, condensed
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon thyme, fresh

Instructions

  • Push "saute" button on Instant Pot. While it heats, dice onion, mince garlic, and chop veggies. Rinse and drain rice.
  • When pot says "HOT," add oil to pot and saute onions for 3 minutes. Then press "cancel" to turn the saute setting off.
  • Mix veggies, garlic, rice, and broth into the pot. Place chicken on top, salt and pepper, then cover with cream of chicken soup (homemade is preferable) and Worchestershire sauce. Place 8-10 small sprigs of thyme on top. NOTE: chicken breasts also work well, just make sure to cut them in half so they're not too thick.
  • Seal the Instant Pot, close the vent, and press "manual." Use the "pressure" button to toggle to high pressure.  For brown rice: set the time for 25 minutes.  For white rice: set the timer for 20 minutes.  After 10 seconds the pot should register that it has begun the pressurizing process.
  • Once the pot is done cooking open the vent (keep your hand out of the path of the steam) to quick release the pressure.  This should take about 2 minutes.  Once pressure has released completely (the pin drops) the pot is safe to open.
  • Remove thyme sprigs (keeping leaves when possible). Stir pot to shred chicken and mix in any extra liquid. Serve warm.

Nutrition

Calories: 387kcal | Carbohydrates: 47g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 101mg | Sodium: 571mg | Fiber: 4g | Sugar: 4g