Instant Pot Chicken and Homemade Yellow Rice
4.7 from 13 votes

Instant Pot Chicken and Homemade Yellow Rice (Pressure Cooker Recipe)

This Instant Pot chicken and rice recipe is as easy as a dinner recipe can get. It’s truly a one-pot, dump the ingredients and forget about it kind of meal.

Course Main Course
Cuisine American
Keyword Chicken and Yellow Rice, Instant Pot
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 40 minutes
Servings 4
Calories 584 kcal
Author Kristin Marr


  • 1.5 lbs boneless skinless chicken thighs sprinkled with salt and pepper
  • 3 TB extra virgin olive oil or avocado oil, divided
  • 1 medium yellow onion diced (about 1 cup once diced)
  • 1 large carrot diced (about ½ cup once diced)
  • 4 garlic cloves minced, or 1/2 tsp garlic powder
  • 1 3/4 cups chicken broth or veggie broth/stock or water
  • 1 1/2 cups long grain white rice uncooked and rinsed under water in a sieve for 1-2 minutes
  • 1 1/2 tsp paprika
  • 1 tsp turmeric powder
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp salt to taste
  • ½ tsp black pepper
  • 1 cup frozen green peas

Special Equipment:


  1. Sprinkle the chicken thighs with a few pinches of salt and pepper. Set aside. 

  2. In a small bowl, whisk together the paprika, turmeric, oregano, cumin, salt, and pepper. If you’re not using fresh garlic, also add garlic powder to this mixture.

  3. Add 2 tablespoons of oil to the Instant Pot. Make sure the oil evenly coats the base of the pot. Turn on the Instant Pot to Saute, Normal

  4. Once hot, add the onion and carrots. Saute for 3-4 minutes. Add the garlic and saute for another minute, until fragrant. Add the seasonings and stir to evenly coat the veggies. 

  5. Press Cancel to turn off the heat. 

  6. Add the broth or water, 1 tablespoon of oil, and rice. Stir to combine the ingredients. Place the chicken thighs on top (do not stir). 

  7. Secure the lid and set to Sealing. Set the Instant Pot to Manual, High Pressure, for 8 minutes.

  8. Once the rice is done cooking, let the pressure release naturally for 10 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid.
  9. Shred the chicken with two forks. Fluff the rice with a fork. Add the frozen green peas and stir to combine the chicken, peas, and rice. Serve once the peas are warm/room temperature.

Recipe Video