You know those nights when you’re staring at the clock, hungry and exhausted, wondering how dinner will magically appear? That’s when my pressure cooker chicken and rice swoops in like a culinary superhero. I discovered this lifesaver years ago when my toddler was clinging to my leg and my patience was running thinner than the last slice of bread in the house. What used to take me nearly an hour now comes together in under 30 minutes – all thanks to my trusty pressure cooker. The best part? One pot means minimal cleanup, and the results are so flavorful you’d swear you spent all afternoon cooking.

Why You’ll Love This Pressure Cooker Chicken and Rice

Let me tell you why this dish has become my weeknight knight in shining armor:

• Weeknight warrior: From fridge to table in under 30 minutes – no more hangry meltdowns (from you or the kids). That pressure cooker magic turns tough chicken thighs into tender bites faster than you can say “takeout menu.”
• Flavor bomb: The pressure cooker locks in all those delicious juices, creating rice so flavorful it’ll make you question every bland stovetop version you’ve ever made. The chicken? Falls apart like it’s been slow cooking all day.
• One-pot wonder: My dishwasher thanks me every time I make this. Just one pot means more time for Netflix and less time scrubbing crusty pans.
• Customizable canvas: Feeling fancy? Throw in some frozen peas at the end. Want heat? A dash of cayenne wakes it right up. This recipe’s like your favorite jeans – it fits however you want to wear it.

Ingredients for Pressure Cooker Chicken and Rice

Here’s everything you’ll need to make this simple yet delicious meal – I promise you probably have most of this in your kitchen already!

• 1 lb boneless, skinless chicken thighs – trust me, thighs stay juicier than breasts under pressure
• 1 cup long-grain white rice – rinsed until the water runs clear (this prevents gummy rice)
• 1 1/2 cups chicken broth – low-sodium if you’re watching salt intake
• 1 small onion, finely diced – about the size of a baseball
• 2 cloves garlic, minced – or 1/2 tsp garlic powder in a pinch
• 1 tsp salt – I use kosher salt for better flavor distribution
• 1/2 tsp black pepper – freshly ground if you’ve got it
• 1 tsp paprika – smoked or sweet, both work great
• 1 tbsp olive oil – or whatever cooking oil you prefer

How to Make Chicken and Rice in a Pressure Cooker

Okay, let’s get cooking! I promise this is so easy you’ll memorize the steps after one try. Just follow these simple instructions and you’ll have a delicious meal in no time.

Step 1: Sauté the Aromatics

First, grab your pressure cooker and set it to sauté mode (medium heat if yours doesn’t have settings). Pour in that tablespoon of olive oil and let it heat up for about 30 seconds – you’ll know it’s ready when the oil shimmers slightly. Now toss in your diced onions and give them a good stir. Here’s my trick: don’t walk away! Stir them every 30 seconds for about 2 minutes until they turn translucent. That’s when you add the garlic – just 30 more seconds of sautéing until your kitchen smells amazing. Careful not to let the garlic brown or it’ll turn bitter!

Step 2: Brown the Chicken

Time for the star of the show! Pat your chicken thighs dry with paper towels (this helps them brown better) and nestle them into the pot in a single layer. Don’t crowd them – if your pot is small, you might need to do this in two batches. Sprinkle the salt, pepper, and paprika right over the chicken. Let them cook undisturbed for about 3 minutes per side until you get that gorgeous golden color. Don’t worry about cooking them through yet – the pressure cooker will handle that magic later. Browning adds so much flavor, so don’t skip this step!

Step 3: Cook Under Pressure

Alright, almost there! Turn off sauté mode and stir in your rinsed rice and chicken broth, making sure all the rice gets submerged in liquid. Now lock that lid on tight – double check it’s properly sealed! Set your pressure cooker to HIGH pressure for 8 minutes (yes, just 8 minutes – isn’t that incredible?). When the timer beeps, let the pressure release naturally for 5 minutes – this helps the rice finish cooking perfectly. Then carefully do a quick release for any remaining pressure. Open that lid to reveal the most delicious, fragrant chicken and rice you’ve ever made in under 30 minutes!

Expert Tips for Perfect Pressure Cooker Chicken and Rice

After making this dish more times than I can count, here are my absolute can’t-live-without tips for pressure cooker perfection:

• Rice washing matters: That quick rinse? Non-negotiable. It removes surface starch that turns rice gummy. I use a fine mesh strainer and rinse until the water runs completely clear – about 30 seconds of swirling does the trick.
• Broth temperature check: If your rice comes out underdone, your liquid might be too cold. I microwave the broth for 45 seconds before adding – just warm, not hot – to help the pressure build faster.
• The 5-minute rule: That natural pressure release isn’t just safety – it’s secret cooking time! Set a timer because peeking too early means crunchy rice, waiting too long leads to mush.
• Brown in batches: If your cooker’s small, take the extra 3 minutes to brown chicken in two rounds. Overcrowding = steamed chicken instead of that beautiful caramelized crust we want.
• Fluff with flair: Use a fork, not a spoon, to fluff the rice after cooking. Gentle upward motions separate grains without smashing them into paste.

Common Substitutions for Chicken and Rice

Got an ingredient missing? No worries – I’ve tested all these swaps and they work like a charm (with a few tweaks, of course):

• Rice variations: Brown rice needs more liquid (add 1/4 cup extra broth) and cooks longer (22 minutes high pressure). Jasmine rice? Same time but reduce liquid by 2 tablespoons – it’s thirstier than long-grain.
• Broth options: Vegetable broth works fine, but skip adding extra salt until after cooking. No broth? Water plus 1 teaspoon chicken bouillon gives similar flavor.
• Protein swaps: Chicken breasts work (reduce cook time to 6 minutes), but they’ll be drier. Pork chops are surprisingly great – use bone-in for best results.

The non-negotiables? Keeping the rice-to-liquid ratio right and always using fresh aromatics. Everything else is fair game!

Serving Suggestions for Pressure Cooker Chicken and Rice

This dish shines bright all on its own, but here’s how I love to round out the meal when I’m feeling fancy (or just need to use up fridge leftovers):

• Green machine: A simple side of steamed broccoli or roasted asparagus adds color and crunch – I microwave frozen veggies right in their bag while the pressure releases.
• Salad days: A crisp cucumber-tomato salad with lemon dressing cuts through the richness perfectly.
• Bread basket: Warm pita or crusty bread for soaking up every last bit of flavorful broth.

Honestly? Some nights it’s just me, a bowl of this chicken and rice, and a big spoon. No judgment here!

Storing and Reheating Leftovers

Here’s the beautiful thing about this dish – it might taste even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. Want to freeze it? Portion it out and it’ll keep beautifully for 2 months (though the rice texture changes slightly). When reheating, I swear by the splash method – add a tablespoon of water or broth before microwaving for 1-2 minutes, then stir. The steam keeps everything moist. For larger portions, reheat in a skillet over medium-low with a lid – it’s like magic how the flavors revive! Just remember – never refreeze thawed portions.

Nutrition Information for Chicken and Rice

Okay, let’s talk numbers – but remember, these are estimates based on my exact ingredients. Your mileage may vary depending on brands and tweaks! Per generous 1-cup serving, you’re looking at about 350 calories, with 25g protein from that juicy chicken and 45g carbs from the rice. It’s got 8g fat (mostly the good kind from olive oil and chicken), and around 600mg sodium – perfect fuel for busy weeknights without weighing you down. Not bad for something this delicious, right?

FAQs About Pressure Cooker Chicken and Rice

After years of making this dish weekly (and fielding texts from friends who tried it), here are the questions I get asked most:

Can I use chicken breasts instead of thighs?
You can, but hear me out – thighs stay juicier under pressure! Breasts cook faster (reduce time to 6 minutes) but tend to dry out. If you must use breasts, try cutting them into chunks so they cook more evenly with the rice.

Why does my rice turn out mushy?
Oh honey, I’ve been there! Usually it’s one of three things: too much liquid (stick to the 1:1.5 rice-to-broth ratio), not rinsing the rice first (that starch is sneaky), or letting it sit too long after cooking. That 5-minute natural release is perfect – any longer and the rice keeps absorbing liquid.

Can I double the recipe?
Yes, but with caution! Never fill your pressure cooker more than 2/3 full. For most 6-quart models, doubling is fine. Just add 1-2 minutes to the cook time and make sure all rice gets submerged in liquid before sealing.

Why does my chicken taste bland?
Two quick fixes: 1) Don’t skimp on browning – that golden crust = big flavor, and 2) Season under the chicken when you add it to the pot so the spices don’t just sit on top. A little extra paprika never hurt anybody either!

Can I add vegetables to this?
Absolutely! My favorite trick: stir in frozen peas or diced carrots right after cooking (the residual heat cooks them perfectly). For heartier veggies like broccoli, add them with the rice. Just remember – watery veggies like zucchini will release liquid, so reduce broth slightly.

30-Minute Pressure Cooker Chicken and Rice – Effortless Perfection

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• Author: Christina R. Jones
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A simple and flavorful chicken and rice dish cooked in a pressure cooker for quick and easy preparation.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 1 1/2 cups chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tbsp olive oil

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Instructions

1. Set the pressure cooker to sauté mode and heat the olive oil.
2. Add diced onion and minced garlic, sauté for 2 minutes.
3. Add chicken thighs, salt, pepper, and paprika. Cook until lightly browned.
4. Stir in rice and chicken broth.
5. Close the lid and cook on high pressure for 8 minutes.
6. Allow natural pressure release for 5 minutes, then quick release.
7. Fluff the rice and serve hot.

Notes

• Use chicken thighs for better flavor and tenderness.
• Rinse the rice before cooking to remove excess starch.
• Adjust seasoning to taste.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 1g
• Sodium: 600mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 70mg

Keywords: pressure cooker chicken and rice, easy chicken recipe, quick dinner