Pressure cooker chicken thighs and rice is a one-pot dinner where the rice cooks in the same pot as the chicken, soaking up the seasoned broth as it goes. The thighs are seared first for color, then set on top of the rice so they steam tender while the rice turns fluffy. Pressure time is only 5 minutes, and the whole meal is ready in about 35.
Table of Contents
Why This Pressure Cooker Chicken and Rice Works
Searing the thighs in a spice rub builds flavor in the pot before the rice goes in, and the browned bits melt into the broth. Tomato paste adds color and a savory depth. Golden sella basmati holds its shape under pressure, so the rice comes out separate and fluffy instead of mushy.
- Everything cooks in one pot.
- Only 5 minutes at high pressure.
- Boneless thighs stay juicy and tender.
- Easy to double for meal prep or a crowd.
Ingredients
The full amounts are in the recipe card below.
- 6 boneless, skinless chicken thighs (about 1.5 pounds)
- 2 cups golden sella basmati rice
- 3 cups chicken broth
- 3 tablespoons tomato paste
- 3 tablespoons oil
- 1/3 cup chopped onion and 3 garlic cloves
- 1 bay leaf
- Chicken rub: 2 teaspoons smoked paprika, 1 teaspoon each dried thyme, oregano, onion powder, and salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon cayenne pepper
Sella basmati is parboiled, which is why it stays firm under pressure. Regular white basmati needs a slightly different ratio, so stick with sella here or check your rice package.
How to Make Pressure Cooker Rice and Chicken
Season the Chicken and Rinse the Rice
Mix the rub ingredients and coat the chicken thighs on both sides. Rinse the rice in a bowl of cool water, swishing and draining, until the water runs mostly clear. Drain it well.
Sear the Chicken
Set the pot to sear or sauté and add the oil. When it is hot, sear the thighs for about 3 minutes per side until golden. Move them to a plate.
Build the Base
Add the onion and garlic and cook for 1 to 2 minutes until soft. Stir in the tomato paste and cook for 1 minute. Add the drained rice and stir so the grains are coated. Pour in the broth, add the bay leaf, and scrape up any browned bits from the bottom of the pot so it does not trigger a burn warning.
Pressure Cook
Lay the chicken on top of the rice without stirring. Lock the lid, close the valve, and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then release any remaining steam carefully.
Fluff and Serve
Take out the chicken and check that it reads at least 165°F (74°C) in the thickest part, which is the USDA safe minimum for poultry. Discard the bay leaf, fluff the rice with a fork, and serve the thighs whole or shredded over the rice.
How to Serve Pressure Cooker Chicken and Rice
Top with chopped parsley or green onion and serve with steamed broccoli, a cucumber salad, or roasted carrots. A squeeze of lemon brightens the smoky spices. If you want a creamier rice dinner another night, try our creamy smothered chicken and rice.
How to Store and Reheat
Cool leftovers within 2 hours and store in an airtight container in the refrigerator for 3 to 4 days. Freeze portions for up to 2 months. Reheat with a splash of water or broth in a covered pan or in the microwave until steaming hot, at least 165°F (74°C).
Tips and Variations
- Layer the chicken on top of the rice and do not stir after adding the broth. Stirring can cause scorching.
- Cut the cayenne to 1/4 teaspoon for a mild version, or skip it for kids.
- Add 1 cup frozen peas or diced carrots on top of the rice before sealing the lid.
- Use bone-in thighs if you like, and add about 5 minutes of pressure time.
- Boneless chicken breasts also work if cut in half and pressure cooked the same time.
- For a soup on day two, see our chicken and rice soup.
- Prefer a classic stovetop version? Try one pot chicken and rice.
- Want a hands-off oven option? Our one pan chicken and rice bake is another simple dinner.
FAQ
What is the rice to broth ratio for pressure cooker chicken and rice?
For golden sella basmati, use 1 1/2 cups of broth for every 1 cup of rice. This recipe uses 2 cups of rice and 3 cups of broth, plus a little liquid from the tomato paste.
Can I use an Instant Pot?
Yes. Use the sauté function for searing and the manual or pressure cook setting on high for 5 minutes. Any electric pressure cooker will work.
Can I use brown rice?
Brown rice needs more liquid and a longer cook time, around 22 minutes at high pressure, so it is best to use a separate recipe for it.
Why did my pressure cooker show a burn warning?
Usually browned bits are stuck to the bottom, or the rice was not layered under the liquid. Scrape the bottom well after adding the broth and do not stir once the chicken is in.
Can I double this recipe?
Yes, if it stays below the max fill line of your pot. Keep the same 5-minute cook time and the same rice-to-broth ratio.
Pressure Cooker Chicken Thighs and Rice
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken thighs about 6 thighs
- 2 tsp smoked paprika for the rub
- 1 tsp dried thyme for the rub
- 1 tsp dried oregano for the rub
- 1 tsp onion powder for the rub
- ½ tsp garlic powder for the rub
- ½ tsp cayenne pepper for the rub
- 1 tsp salt for the rub
- 2 cups golden sella basmati rice rinsed and drained
- 3 cups chicken broth
- 3 tbsp tomato paste
- 3 tbsp oil
- ⅓ cup onion chopped
- 3 large garlic cloves chopped
- 1 bay leaf
Instructions
Cooking
- Mix the paprika, thyme, oregano, onion powder, garlic powder, cayenne, and salt. Coat the chicken thighs on both sides with the rub.
- Rinse the rice in cool water until the water runs mostly clear, then drain well.
- Set the pressure cooker to saute or sear and add the oil. Sear the chicken for about 3 minutes per side until golden, then move it to a plate.
- Add the onion and garlic and cook for 1 to 2 minutes until soft. Stir in the tomato paste and cook for 1 minute.
- Add the drained rice and stir to coat. Pour in the broth, add the bay leaf, and scrape up any browned bits from the bottom of the pot.
- Lay the chicken on top of the rice without stirring. Lock the lid, close the valve, and cook on high pressure for 5 minutes.
- Let the pressure release naturally for 10 minutes, then release any remaining steam carefully.
- Remove the chicken and check that it reads at least 165°F (74°C). Discard the bay leaf, fluff the rice with a fork, and serve the chicken whole or shredded over the rice.
