Instant Pot Chicken Thighs and Rice Recipe - Quick, Flavorful One-Pot Meal

Busy weeknights call for meals that are both effortless and deeply satisfying—and that’s exactly what this Instant Pot Chicken Thighs and Rice delivers. As someone who’s tested countless one-pot recipes, I can confidently say this one is a game-changer. In just about 30 minutes, you’ll have succulent, fall-apart tender chicken thighs nestled in fluffy, perfectly seasoned rice that soaks up every bit of those incredible flavors.

I love this recipe not just for its taste but for its practicality. Cooking everything in the Instant Pot means less time in the kitchen and fewer dishes to wash—a huge win for busy home cooks. Whether you're juggling work, kids, or just looking for a hearty, home-cooked meal without the extra hassle, this dish checks all the boxes.

I’ve made this recipe countless times, tweaking it to get that perfect balance of richness, seasoning, and comfort. The result? A foolproof, family-friendly dinner that’s nourishing, satisfying, and—best of all—incredibly easy to pull off. If you’re new to cooking with an Instant Pot or simply need a go-to weeknight meal, this is the one you’ll find yourself making again and again.

Why You'll Love This Instant Pot Chicken Thighs and Rice Dish

There’s a reason Instant Pot Chicken Tights and Rice has earned its place as a weeknight staple in so many kitchens—it’s the perfect blend of comfort, convenience, and incredible flavor. This one-pot wonder brings together tender, juicy chicken thighs and perfectly seasoned rice, creating a satisfying meal with minimal effort. The Instant Pot does all the heavy lifting, locking in moisture and infusing the rice with rich, savory goodness in a fraction of the time it would take on the stovetop.

What truly sets this version apart is its foolproof simplicity. By using chicken thighs instead of breast meat, you get deeper flavor and a more forgiving cook—even if you leave it in a little longer, the meat stays buttery soft and juicy. Plus, this recipe is endlessly customizable. Craving bold flavors? Add smoky cumin and chili powder for a Mexican twist, swap in lemon and oregano for Greek-inspired flair, or use soy sauce and ginger for an Asian-style upgrade.

Another reason to love this dish? Leftovers are even better the next day. As the flavors meld overnight, the dish develops even more depth, making it an ideal choice for meal prep or next-day lunches. Whether you need a quick, wholesome dinner for a hectic evening or a meal that stretches effortlessly throughout the week, this Instant Pot Chicken Thighs and Rice is the kind of recipe you’ll want to keep in your back pocket.

Jump to:

• Why You'll Love This Instant Pot Chicken Thighs and Rice Dish
• Ingredients
• Instructions
• Dietary Benefits & Serving Suggestions
• Recipe Variations & Substitutions
• Equipment Needed For This Instant Pot Chicken Thighs and Rice Recipe
• Storage Instructions
• Grandma’s Secret to Foolproof Chicken Thighs and Rice
• FAQ
• The Perfect One-Pot Meal You’ll Keep Coming Back To
• Related
• Pairing
• Instant Pot Chicken thighs Rice Recipe

Ingredients

For this simple yet flavorful Instant Pot chicken thighs and rice recipe, gather these ingredients:

• Fresh parsley for garnish (optional)
• 2 pounds bone-in chicken thighs (about 4-6 thighs)
• 2 cups long-grain white rice, rinsed and drained
• 2½ cups chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika (smoked paprika adds extra flavor)
• 1 bay leaf
• Salt and freshly ground black pepper to taste

See recipe card for quantities.

Ingredient Substitutions:

• Swap bone-in thighs with boneless skinless chicken thighs – just reduce cooking time by 1 minute
• Use brown rice instead of white rice (will require adjusted cooking time, see notes below)
• Replace chicken broth with vegetable broth for a different flavor profile
• Add 1 cup frozen peas or diced carrots for extra vegetables
• Try adding 1 teaspoon of curry powder for an Indian-inspired version

The combination of herbs and spices in this recipe creates a wonderful aroma that will fill your kitchen as the Instant Pot works its magic. The chicken broth is particularly important as it imparts rich flavor into the rice.

Instructions

Prepare and Season the Chicken

1. Pat the chicken thighs dry with paper towels. This helps the seasonings stick better and promotes browning.
2. Season both sides of the chicken thighs generously with salt, pepper, and half of the oregano, thyme, and paprika.
3. Set your Instant Pot to SAUTÉ mode and add the olive oil.
4. Once the oil is hot, place the chicken thighs skin-side down in the pot. Work in batches if needed to avoid overcrowding.
5. Brown the chicken for 3-4 minutes per side until golden. This step is crucial for developing flavor.
6. Remove the browned chicken to a plate and set aside.

Build the Flavor Base

1. In the same Instant Pot (still on SAUTÉ mode), add the diced onions and cook for 2-3 minutes until they begin to soften.
2. Add the minced garlic and sauté for another 30 seconds until fragrant.
3. Stir in the remaining oregano, thyme, and paprika. Toast the spices for about 30 seconds to release their aromas.
4. Pour in about ¼ cup of the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This deglazing step is essential to prevent the "BURN" message.

Combine Everything and Cook

1. Add the rinsed rice to the pot and stir to coat with the flavored oil and herbs.
2. Pour in the remaining chicken broth and add the bay leaf.
3. Gently place the browned chicken thighs on top of the rice mixture, skin-side up.
4. Close the Instant Pot lid and set the valve to SEALING position.
5. Cook on HIGH PRESSURE for 8 minutes for white rice (see notes below for brown rice).
6. Once the cooking cycle is complete, allow for a NATURAL PRESSURE RELEASE for 10 minutes.
7. After 10 minutes, carefully turn the valve to release any remaining pressure.

Serve and Enjoy

1. Serve warm, with the flavorful rice and tender chicken thighs together.
2. Open the lid away from your face to avoid steam burns.
3. Remove the chicken thighs and bay leaf.
4. Fluff the rice with a fork, then return the chicken on top.
5. Garnish with fresh chopped parsley if desired.

Hints and Tips for Perfect Results

The key to making this Instant Pot chicken Thighs and rice recipe turn out perfectly every time is getting the rice-to-liquid ratio right. The standard ratio is 1:1.25 (rice to liquid) in the Instant Pot, but because the chicken releases juices during cooking, we've adjusted accordingly.

For extra flavor, try marinating the chicken thighs for 2-4 hours before cooking. A simple marinade of lemon juice, olive oil, garlic, and herbs works wonderfully and adds another dimension to the dish.

If you prefer crispier chicken skin after pressure cooking, place the cooked chicken thighs on a baking sheet and broil for 2-3 minutes until the skin crisps up. This extra step is worth it if you love that textural contrast.

To prevent the rice from sticking to the bottom, make sure you properly deglaze the pot after browning the chicken. Those stuck bits can trigger the dreaded "BURN" notice on your Instant Pot.

Dietary Benefits & Serving Suggestions

This Instant Pot chicken thighs and rice recipe is naturally gluten-free and dairy-free, making it suitable for many dietary needs. Chicken thighs provide more iron and zinc than breast meat, while also delivering plenty of protein.

For a complete meal, serve this dish with:

• A simple green salad dressed with lemon and olive oil
• Steamed or roasted broccoli on the side
• Cucumber and tomato salad for freshness
• Greek yogurt or tzatziki sauce for a creamy addition

To make this meal lower in carbs, reduce the rice to 1.5 cups and add more vegetables like bell peppers and mushrooms to the mix.

Recipe Variations & Substitutions

Mexican-Inspired Chicken and Rice

Add 1 tablespoon of taco seasoning, 1 diced bell pepper, 1 can of drained black beans, and substitute 1 cup of the chicken broth with salsa. Top with fresh cilantro, diced avocado, and a squeeze of lime juice before serving.

Greek Chicken and Rice

Use lemon juice in place of some of the broth, add 1 teaspoon of dried oregano, and stir in some chopped olives and crumbled feta cheese after cooking. Garnish with fresh dill and lemon wedges.

Asian-Inspired Chicken and Rice

Add 1 tablespoon of ginger along with the garlic, use soy sauce to replace some of the salt, and stir in some sesame oil after cooking. Garnish with sliced green onions and sesame seeds.

Creamy Mushroom Chicken and Rice

Add 8 oz of sliced mushrooms with the onions and stir in ½ cup of cream or coconut milk after cooking. This creates a richer, more indulgent dish perfect for colder months.

If using brown rice instead of white, increase the cooking time to 22 minutes on high pressure with the same 10-minute natural release. You'll also need to increase the liquid to 3 cups total.

For frozen chicken thighs, skip the browning step and increase cooking time to 12 minutes. Note that you'll miss out on some flavor development, but it still makes for a convenient meal.

Equipment Needed For This Instant Pot Chicken Thighs and Rice Recipe

The star of this recipe is, of course, the Instant Pot or any electric pressure cooker with similar functions. A 6-quart Instant Pot works perfectly for this recipe, though an 8-quart will also work well.

Other helpful tools:

• Measuring cups and spoons for precise ingredient amounts
• A good knife for trimming chicken and chopping vegetables
• Wooden spoon or silicone spatula for sautéing and deglazing
• Meat thermometer to ensure chicken reaches 165°F internal temperature

If you don't already own an Instant Pot, this recipe might convince you to get one. The time-saving benefits and one-pot convenience make it worth the investment for busy households.

Storage Instructions

This Instant Pot chicken Thighs and rice recipe makes excellent leftovers. Here's how to store them properly:

• Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. The flavors often improve overnight!
• Freezer: Portion cooled leftovers into freezer-safe containers and freeze for up to 3 months.
• Reheating: For refrigerated leftovers, microwave with a splash of water or broth to rehydrate the rice. For frozen portions, thaw overnight in the refrigerator before reheating.

For meal prep, you can portion this dish into individual containers for quick grab-and-go lunches throughout the week. The balanced combination of protein and carbs makes it perfect for post-workout meals too.

FAQ

The Perfect One-Pot Meal You’ll Keep Coming Back To

This Instant Pot Chicken Thighs and Rice recipe isn’t just another weeknight dinner—it’s a game-changer for busy cooks who crave flavor, convenience, and satisfaction in every bite. The magic of this dish lies in its simplicity and versatility—it’s easily adaptable to your family’s favorite seasonings or whatever ingredients you have on hand. Plus, the Instant Pot does all the heavy lifting, leaving you with juicy, tender chicken and perfectly cooked rice without the hassle.

If you love easy, flavor-packed meals, you might also enjoy our Boursin Cheese Pasta Recipe for a creamy, indulgent twist on pasta night or try the crowd-pleasing Easy Instant Pot Crack Chicken Recipe for another one-pot wonder that’s guaranteed to impress.

So, the next time you’re staring at your pantry wondering what to make for dinner, remember this foolproof combination of tender chicken thighs and perfectly seasoned rice—all in one pot. Your future self will thank you when you’re savoring a delicious, home-cooked meal with minimal effort and cleanup.

Have you tried this Instant Pot Chicken Thighs and Rice recipe? Share your favorite seasoning variations in the comments below—we’d love to hear how you make it your own!

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Pairing

These are my favorite dishes to serve with this Instant Pot Chicken Thighs and Rice Recipe: