Instant Pot Herb Chicken and Rice – One-Pot Comfort Meal

There’s nothing quite like the smell of onions sautéing in butter the moment you walk into the kitchen.

When I first tried this Instant Pot Herb Chicken and Rice, the savory aroma and tender chicken reminded me of Sunday family dinners—warm, inviting, and utterly satisfying.

With minimal prep and the magic of pressure cooking, you’ll have a one-pot meal that feels both homey and a little special.

Why You’ll Love This Recipe

Hands-off cooking – The Instant Pot does the heavy lifting, so you can relax or prep sides while it works.

One-pot convenience – Chicken and rice cook together, soaking up herbs and spices for maximum flavor.

No soaking required – Golden Sella basmati rice cooks perfectly without pre-soaking, saving time.

Tender, juicy chicken – Bone-in thighs retain moisture under high pressure, ensuring succulent bites.

Herb-infused rice – Herbes de Provence and paprika infuse the rice with aromatic warmth.

What You’ll Need (Ingredient Highlights)

Bone-in chicken thighs – Rich, flavorful dark meat that stays juicy under pressure.

Basmati rice – Golden Sella or pure, cooks to fluffy, separate grains.

Chicken stock – Builds savory depth and keeps rice moist.

Herbes de Provence – Aromatic herb blend; substitute Italian seasoning if needed.

Paprika – Adds warm, subtly smoky flavor.

Ginger paste – Brightens with gentle heat and zest.

Garlic paste – Deepens savory notes throughout.

Salt & pepper – Essential for balanced seasoning.

Onion – Sautéed until tender to form the flavor base.

Butter & vegetable oil – Together, they sauté onions without burning and add richness.

Chives (or spring onions) – Fresh garnish that brightens the final dish.

Pro Tips Before You Start

Use Golden Sella basmati rice for extra-long, separate grains—no rinsing or soaking necessary.

Deglaze thoroughly after browning chicken to prevent the dreaded “BURN” notice.

Pat chicken dry before seasoning to promote a better sear.

Adjust herbs to taste—start with Herbes de Provence, then add salt or extra seasoning if desired.

Allow a 10-minute natural release to keep rice fluffy and chicken perfectly tender.

How to Make Instant Pot Herb Chicken and Rice

Step 1: Season the Chicken

In a bowl, rub chicken thighs with salt, black pepper, and paprika until evenly coated.

Set aside to develop flavor.

Step 2: Sauté Onions

Select Sauté mode on the Instant Pot. Add butter and vegetable oil.

Once melted and sizzling, add the diced onion.

Cook until the onion is soft and translucent, about 3–4 minutes.

Step 3: Brown the Chicken

Stir in garlic paste and ginger paste, coating the onions.

Place the seasoned chicken thighs in the pot, skin-side down, and leave undisturbed for 3 minutes to brown.

Flip and brown the other side for 3 minutes.

Remove chicken and set aside.

Step 4: Deglaze the Pot
Pour in 2 cups of chicken stock.

Use a wooden spoon to scrape up any browned bits from the bottom of the pot—this prevents a “BURN” error during pressure cooking.

Step 5: Add Rice and Seasoning
Add 2 cups of basmati rice directly to the deglazed pot.

Pour in 1 cup of chicken stock.

Sprinkle the rice with Herbes de Provence and a pinch of salt if needed.

Do not stir again.

Step 6: Layer the Chicken
Place the browned chicken thighs on top of the rice, skin-side up.

This allows the juices to drip into the rice as it cooks.

Step 7: Pressure Cook
Securely close the lid and set the valve to Sealing.

Select Manual (Pressure Cook) mode on High Pressure for 6 minutes.

The pot will come to pressure, cook, then signal when done.

Step 8: Natural Pressure Release
Allow the pressure to release naturally for 10 minutes.

After 10 minutes, carefully switch the valve to Venting to release any remaining pressure.

Open the lid.

Step 9: Fluff and Add Chives

Sprinkle the chopped chives (or spring onions) over the top.

Gently fluff the rice with a fork, mixing in the chives and distributing the chicken juices.

Step 10: Serve
Let the rice rest, covered, for another minute or two to let steam distribute evenly.

Serve warm, plating a chicken thigh over the fluffy herb-infused rice.

What to Serve It With

Greek yogurt – A spoonful adds cool creaminess that balances the savory dish.

Steamed vegetables – Lightly steamed broccoli or green beans bring vibrant color and nutrition.

Cucumber-tomato salad – Toss diced cucumber and tomato with lemon juice and olive oil for a fresh side.

Garlic naan – Warm naan bread soaks up any extra juices and adds comforting texture.

Lemon wedges – Offer wedges on the side to squeeze over the chicken for extra brightness.

Variations / Substitutions

Boneless chicken thighs – Reduce cooking time by 1–2 minutes; check for doneness at 160°F and allow to rest.

Vegetable broth – Swap for chicken stock to make it vegetarian-friendly if using tofu or chickpeas instead of chicken.

Italian seasoning – Substitute for Herbes de Provence for a basil-oregano flavor profile.

Smoked paprika – Use instead of regular paprika to enhance smoky depth.

Jasmine rice – Use jasmine rice; reduce total liquid to 2½ cups for softer grains.

Omit butter – Use extra oil to make the recipe dairy-free.

Bay leaf – Add one bay leaf before sealing for subtle aromatic depth.

Storage & Leftovers

Refrigerator – Store cooled chicken and rice separately in airtight containers for up to 3 days.

Reheat – Warm in a 350°F oven for 10–12 minutes, covered to retain moisture, or microwave in 1-minute bursts, stirring halfway.

Freeze – Freeze portions of chicken and rice (without chives) in freezer-safe containers for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Meal prep – Portion into individual containers for easy grab-and-go lunches.

Reheat rice and chicken together, adding fresh chives after warming.

FAQs

Can I use boneless chicken thighs instead of bone-in?
Yes, but cook on high pressure for 5 minutes and allow a 10-minute natural release.

Bone-in normally takes 6 minutes.

Do I need to rinse my basmati rice?
No. Golden Sella basmati rice cooks perfectly without rinsing or soaking, saving you time.

What if my Instant Pot shows “BURN”?
Add extra liquid and ensure you deglaze the pot thoroughly, scraping any stuck bits from the bottom before pressure cooking.

Can I add vegetables to cook with the rice?
Yes—stir in chopped carrots or peas before placing the chicken on top.

Increase total liquid to 3 cups to account for added vegetables.

How do I make this dish dairy-free?
Omit the butter when sautéing onions and use 2 tablespoons of vegetable oil instead.

Can I substitute Herbes de Provence with other spices?
Absolutely. Italian seasoning, dried thyme, or a pinch of curry powder all work as flavorful alternatives.

Is a natural pressure release essential?
Yes—allowing a 10-minute natural release helps prevent rice from sticking and keeps the chicken juicy by gradually releasing steam.

Final Thoughts

This Instant Pot Herb Chicken and Rice has become my go-to for a cozy, fuss-free meal.

The combination of herb-infused rice and tender, juicy chicken feels like a hug in a bowl.

With minimal hands-on time and maximum flavor, it’s perfect for busy weeknights or meal prep.

I hope it brings warmth and comfort to your table, just as it has to mine.