One-Pot Instant Pot Chicken and Rice Recipe (Kosher)

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There’s something deeply satisfying about opening your Instant Pot to find perfectly cooked chicken sitting on a bed of fluffy rice that’s absorbed all those savory juices. This recipe has become my weeknight lifesaver, especially when I need dinner on the table but don’t want to dirty every pot in my kitchen.

I first stumbled on this technique when I was experimenting with different ways to use my electric pressure cooker beyond the usual pot roast. The beauty here is that everything cooks together, but the chicken stays tender while the rice gets perfectly steamed underneath. I use bone-in chicken thighs because they stay moist under pressure and add so much flavor to the rice below.

Why Instant Pot Chicken and Rice Works So Well

The key to success is layering everything properly and not adding too much liquid. Unlike stovetop methods where you might add extra broth “just in case,” the Instant Pot traps every bit of steam. I learned this the hard way after a few mushy rice disasters. Now I measure carefully and get perfect results every time.

The Secret to Perfect Rice Every Time

This dish works beautifully for Shabbat prep since you can make it ahead and reheat it without losing any flavor. I often serve it with a simple green salad and some roasted vegetables. The leftovers reheat wonderfully for lunch the next day, and the rice actually tastes even better after the flavors have had time to meld together.

One-Pot Instant Pot Chicken and Rice Recipe (Kosher) - American recipe
There's something deeply satisfying about opening your Instant Pot to find perfectly cooked chicken sitting on a bed of fluffy rice that's absorbed all those savory juices. This recipe has become my weeknight lifesaver, especially when I need dinner on the table but don't want to dirty every pot in my kitchen. I first stumbled on this technique when I was experimenting with different ways to use my electric pressure cooker beyond the usual pot roast. The beauty here is that everything cooks together, but the chicken stays tender while the rice gets perfectly steamed underneath. I use bone-in chicken thighs because they stay moist under pressure and add so much flavor to the rice below. The key to success is layering everything properly and not adding too much liquid. Unlike stovetop methods where you might add extra broth "just in case," the Instant Pot traps every bit of steam. I learned this the hard way after a few mushy rice disasters. Now I measure carefully and get perfect results every time. This dish works beautifully for Shabbat prep since you can make it ahead and reheat it without losing any flavor. I often serve it with a simple green salad and some roasted vegetables. The leftovers reheat wonderfully for lunch the next day, and the rice actually tastes even better after the flavors have had time to meld together.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 cups long-grain white rice jasmine or basmati work well
  • 1.75 cups chicken broth kosher certified
  • 6 bone-in, skin-on chicken thighs about 2.5 lbs total
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 2 tablespoons vegetable oil
  • 1/4 cup fresh parsley chopped, for garnish

Method
 

  1. Mix together salt, black pepper, paprika, thyme, and garlic powder in a small bowl. Pat chicken thighs dry and season both sides generously with the spice mixture.
  2. Set your Instant Pot to sauté mode and heat the vegetable oil. When hot, place chicken thighs skin-side down and cook for 3-4 minutes until golden brown. Flip and cook another 2-3 minutes. Remove chicken to a plate.
  3. Add diced onion to the pot with the remaining oil and chicken drippings. Sauté for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the rice and stir to distribute evenly.
  5. Place the browned chicken thighs on top of the rice, skin-side up. Do not stir or press the chicken down into the rice.
  6. Secure the lid and set the valve to sealing position. Cook on high pressure for 10 minutes. When cooking time is complete, let pressure release naturally for 10 minutes, then quick release any remaining pressure.
  7. Remove the lid carefully. Check that chicken has reached an internal temperature of 165°F and rice is tender. Let rest for 5 minutes before serving.
  8. Garnish with chopped fresh parsley before serving. Serve immediately while hot.

Notes

For best results, don't lift the lid during the natural pressure release time. The rice will continue cooking with residual heat. If rice seems too firm after resting, you can put the lid back on for 2-3 minutes to let steam finish the job. Leftovers keep in the refrigerator for up to 3 days and reheat well in the microwave.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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