This Instant Pot Chicken Thighs and Rice recipe is creamy, delicious, and cooks all in one pot. With mushrooms, onions, lemon, and thyme, it’s an easy and healthy pressure cooker recipe that’s both gluten free and dairy free.
Easy. Fast. Little to no clean up. I’m all about that and I don’t know many cooks (especially moms) who aren’t.
If you fall into that category, then you’re going to love this easy chicken and rice pressure cooker recipe. Everything cooks up in the Instant Pot and comes out wonderfully creamy, almost like a risotto, but without any dairy.
Whether you’ve been cooking with your Instant Pot for a while, or are brand new to pressure cooking, this recipe is super simple to follow. I’ve broken down all the steps and provided pictures along the way to make sure at the end you’ve got a delicious meal for you and your family.
Let’s get to it.
How To Make Instant Pot Chicken Thighs and Rice
Step 1. Cut the Vegetables.
Remove the stems from the mushrooms by carefully plucking them away from the tops. Place one mushroom cap on a cutting board and slice it with a large sharp knife. The slices should be thin, about an eight of an inch (or just used pre-sliced mushrooms).
Set the slices aside then dice the onion. Cut the ends off the onion and remove the outer layers, then chop the onion into smaller pieces, about 1/4 of an inch thick. In the picture above I’ve started by slicing into the onion one way, then you turn the onion and slice it the other way to create small cut pieces. Set aside the onions with the mushrooms.
Step 2. Season and Sear the Chicken Thighs.
Plug the Instant Pot in, making sure the lid is removed and the metal insert is inside. Press the Saute button and pour in 1/2 tbsp of oil into the metal insert. Let it warm up while you season the chicken thighs.
Lay the chicken thighs out in a single layer on the cutting board. Sprinkle 1/2 tsp kosher salt and a bit of freshly ground black pepper (roughly 1/4 tsp) across the thighs. Take a pair of tongs and flip each thigh over and repeat on the other side.
Once the metal insert has warmed up and the oil is hot, use the tongs to carefully place the seasoned thighs in a single layer in the Instant Pot. The hot oil will splatter so you may want to wear a kitchen glove or wrap a towel around your hand.
Let the thighs cook for 3 minutes, uncovered (i.e. don’t put the lid on the Instant Pot), then flip them over with the tongs and cook for another 3 minutes. Remove them from the Instant Pot when done and set aside on a bowl or plate. (don’t set on cutting board as that has raw chicken juices on it).
Step 3. Saute the Veggies and Prep to Pressure Cook
Pour the remaining 1/2 tbsp of oil into the Instant pot, then dump the diced onion and sliced mushrooms into insert. Sprinkle the garlic powder and the last 1/2 tsp of kosher salt onto the veggies and stir them around with a wooden spoon.
Let them cook for 3 to 4 minutes. Any browned bits that were on the bottom of the insert from browning the chicken will start to come off as the veggies start to sweat (i.e. release any water they have naturally).
As the veggies cook, measure out the rice and rinse it well with water to remove any loose starch that may be clinging to the outside of the grains. A fine mesh colander works well for this, or you can place the rice in a bowl, fill the bowl with water, then strain the water out.
Once the veggies have cooked down, press the Keep Warm/Cancel button to turn off the heat. Pour in the chicken broth, rice, and dried thyme into the Instant Pot. Juice the lemon and pour the juice into the insert as well.
Stir slightly to combine and let rice and veggies settle under the broth. Grab the seared chicken thighs with the tongs and place them in the Instant Pot, putting them on top of the rice and veggie mixture but still sitting in the broth.
Step 4. Cook the Chicken and Rice
Place the lid securely on the Instant Pot, making sure the plastic ring is in place on the inside of the lid. Set the valve (the little knob on the top) on the lid to Sealing, then press the Manual button and set the time to 5 minutes by using the plus and minus buttons.
The Instant Pot will take a while to come to pressure (roughly 5 to 10 minutes), then the display will turn to a number once it’s been pressurized.
When the timer goes off and the Instant Pot is done cooking the timer will go off. Unplug the Instant Pot and let it sit for 5 minutes (this is a very short “natural pressure release” where the ingredients keep cooking put the pressure starts to come down).
Carefully turn the valve on the top to Venting, making sure to keep your hand and arm away from the top so as not to get hot steam and burn yourself. This is called a “quick pressure release”.
When the pressure is fully released (you’ll hear a small click), remove the lid from the Instant Pot. Remove the chicken and stir the rice up a bit, then plate everything together and serve!
Now you may have a couple of questions about cooking in an Instant Pot. Let’s answer some of those.
Are Instant Pots Safe?
WHICH INSTANT POT SHOULD I USE?
Use whichever Instant Pot you have. I’ve use both the LUX 6 Quart (which is one of the cheaper models) and the DUO 8 Quart and both work well.
Can You Cook Rice and Meat at the Same Time in the Instant Pot?
What are the Best Things to Cook in an Instant Pot?
Can You Cook Raw Chicken with Rice?
Cooking Tips for Chicken Thighs & Rice in an Instant Pot
- Do not put the lid on while the Saute function is on! When cooking using the Saute function in the Instant Pot, you want to leave the lid off.
- Be sure and gently scrape the bottom of the Instant Pot insert with the wooden spoon when you’re stirring the mushrooms and onion. You want to get the brown bits off (left from searing the chicken) as they could burn when you set everything to cook.
- Chicken thighs are used in this recipe as they are much more forgiving than chicken breasts, which tend to dry out easier. You could certainly try this recipe with chicken breasts, but they might end up tough and or dry.
Recipe Variations
- Any long grain white rice will work for this recipe – a basic one, or something like Jasmine or Basmati. I have not tried this recipe with a short grain or brown rice, and doing so will likely mean the cooking time is different.
- This simple instant pot chicken recipe calls for baby bella or cremini mushrooms, but really you can use whatever mushrooms you like. Even better – get them pre-sliced from the store to save yourself a little time!
- Add a little more veggies to this dish by putting in a cup of frozen peas as soon as the dish is finished cooking. Simply remove the chicken, mix the peas into the rice, then replace the lid and let them sit for 4 to 5 minutes (without turning the Instant Pot back on). Then remove the lid and serve!
Pin This Instant Pot Chicken and Rice for Later!
Wondering What Goes with Chicken and Rice?
There are lots of options! Here are some gluten free side dishes:
- A salad, like this simple green salad would work, or a kale coleslaw.
- A soup, like a cup of roasted kabocha squash soup or curried butternut squash soup would be delicious.
- Don’t forget dessert! Some gluten free apple crisp or a little crustless banana cream pie would be the perfect end to a meal.
Looking for more Gluten Free Instant Pot Recipes? Try one of these!
If you try this instant pot chicken thighs and rice recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
YOU CAN ALSO FOLLOW ME ON FACEBOOK, INSTAGRAM, AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE FOOD.
Recipe for Instant Pot Chicken and Rice
Instant Pot Chicken Thighs and Rice
Equipment
Ingredients
- 8 ounces whole mushrooms baby bella or cremini
- 1/2 large white onion
- 1 to 1.25 pound chicken thighs 4 large or 5 medium
- 1 tbsp oil avocado or canola
- 1.5 tsp kosher salt divided
- 1/2 tsp ground black pepper divided
- 1/2 tsp garlic powder
- 1.5 cups long grain white rice
- 2 cups chicken broth
- 1 tsp dried thyme
- 1 lemon
Instructions
- Remove the stems from the mushrooms by carefully plucking them away from the tops. Place one mushroom cap on a cutting board and slice it with a large sharp knife. The slices should be thin, about an eight of an inch (or just used pre-sliced mushrooms). Set the slices aside then dice the onion. Cut the ends off the onion and remove the outer layers, then chop the onion into smaller pieces, about 1/4 of an inch thick. Set aside with the mushrooms.
- Plug the Instant Pot in, making sure the lid is removed and the metal insert is inside. Press the Saute button and pour in 1/2 tbsp of oil into the metal insert. Let it warm up while you season the chicken thighs. Lay the chicken thighs out in a single layer on the cutting board. Sprinkle 1/2 tsp kosher salt and a bit of freshly ground black pepper (roughly 1/4 tsp) across the thighs. Take a pair of tongs and flip each thigh over and repeat on the other side.
- Once the metal insert has warmed up and the oil is hot, use the tongs to carefully place the seasoned thighs in a single layer in the Instant Pot. The hot oil will splatter so you may want to wear a kitchen glove or wrap a towel around your hand. Let the thighs cook for 3 minutes, uncovered (i.e. don't put the lid on the Instant Pot), then flip them over with the tongs and cook for another 3 minutes. Remove them from the Instant Pot when done and set aside on a bowl or plate. (don’t set on cutting board as that has raw chicken juices on it).
- Pour the remaining 1/2 tbsp of oil into the Instant pot, then dump the diced onion and sliced mushrooms into insert. Sprinkle the garlic powder and the last 1/2 tsp of kosher salt onto the veggies and stir them around with a wooden spoon. Let them cook for 3 to 4 minutes. Any browned bits that were on the bottom of the insert from browning the chicken will start to come off as the veggies start to sweat (i.e. release any water they have naturally).
- As the veggies cook, measure out the rice and rinse it well with water to remove any loose starch that may be clinging to the outside of the grains. A fine mesh colander works well for this, or you can place the rice in a bowl, fill the bowl with water, then strain the water out.
- Once the veggies have cooked down, press the Keep Warm/Cancel button to turn off the heat. Pour in the chicken broth, rice, and dried thyme into the Instant Pot. Juice the lemon and pour the juice into the insert as well. Stir slightly to combine and let rice and veggies settle under the broth. Grab the seared chicken thighs with the tongs and place them in the Instant Pot, putting them on top of the rice and veggie mixture but still sitting in the broth.
- Place the lid securely on the Instant Pot, making sure the plastic ring is in place on the inside of the lid. Set the valve (the little knob on the top) on the lid to Sealing, then press the Manual button and set the time to 5 minutes by using the plus and minus buttons. The Instant Pot will take a while to come to pressure (roughly 5 to 10 minutes), then the display will turn to a number once it’s been pressurized.
- When the timer goes off and the Instant Pot is done cooking the timer will go off. Unplug the Instant Pot and let it sit for 5 minutes (this is a very short “natural pressure release” where the ingredients keep cooking put the pressure starts to come down). Carefully turn the valve on the top to Venting, making sure to keep your hand and arm away from the top so as not to get hot steam and burn yourself. This is called a “quick pressure release”. When the pressure is fully released (you’ll hear a small click), remove the lid from the Instant Pot. Remove the chicken and stir the rice up a bit, then plate everything together and serve!
This was my first attempt at Instant Pot cooking and it was a great success! Thank you for the recipe!
I’m just wondering, if I wanted to freeze half of this for later, do you have any ideas on how best to do it? As there’s various different textures I’m not quite sure what would be the best way to do it…
Many thanks again in advance!
Louise
I’m glad you liked the recipe Louise! I haven’t frozen it before so I’m not sure the best method. My best guess is to let it cool completely, then to put it in an air tight container. Let me know if you end up freezing it and how it turns out!
Hello!
Is it possible to double the recipe?
I haven’t tried it so I’m not sure. If you did try it, you’d likely need to brown the chicken in batches since twice the amount of chicken wouldn’t all fit in one layer in the Instant Pot, and you’d need to extend the cooking time. If you do try it let me know how it goes!
Do any changes need to be made if I use short grain brown rice?
I haven’t tried it with brown rice, but I would think it would need to cook longer under pressure. You’d need to be careful not to overcook the chicken though. If you try it let me know how it turns out!
If I use bone-in chicken thighs, how might this change the cooking time?
They will need to cook longer, but I haven’t tried it so I’m sorry I don’t have the exact time!
We ended up doubling the recipe and used bone-in chicken thighs. We upped the time to 8 minutes on pressure cook, and they came out perfect! Excellent meal!
I actually assumed the chicken thighs were bone-in and have always done it that way. No change to the timings and the recipe worked perfectly! I suppose the IP might take longer to come up to pressure though.
Good to know – thanks for chiming in!