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+ servings
Not only that, but both chicken and rice require a natural pressure release after the cooking time expires. 

Instant Pot Chicken and Rice - A Classic Meal Made Pot In Pot

A classic recipe of chicken and rice made in the Instant Pot using the pot in pot method. A delicious dump and forget meal.
Course Main Dish, Side Dish
Servings 2 people


  • 2 boneless chicken breasts frozen
  • 1 cup long grain white rice rinsed and drained
  • 1 pinch salt optional
  • 2-3 drops olive oil
  • 1 1/3 cup chicken broth
  • 1 cup water


  • Place your frozen chicken breasts, in a single layer,in the bottom insert of your stackable container.
  • Add whatever seasoning/marinade that you like.
  • Rinse and drain 1 cup of white rice in a fine mesh colander. Add rice to the top insert of the stackable container.
  • Pour 1 cup of chicken broth in with the rice and stir.
  • Add a pinch of salt and 2-3 drops of extra virgin olive oil in with the rice and stir. Place the lid on the top container and use the carrying trivet to secure the top and bottom inserts together.
  • Add 1 cup of water to the liner of the insert. Place the stackable containers along with the carrying trivet into the Instant Pot.
  • Close the lid and place valve in the sealing position. Pressure Cook/Manual on HIGH for 20 minutes.
  • Once the cooking time expires, allow for a 10 minute natural pressure release. Then manually release any remaining pressure. Turn Instant Pot OFF
  • Carefully remove the stackable inserts. Remove the lid and fluff the rice with a fork.
  • Cut or shred your chicken and season with salt & pepper as desired.
  • Serve chicken on top of or beside the rice.


This recipe was tested in a 6 quart pressure cooker and it took 9 minutes to come to pressure.
Cooking times can vary upon the thickness of your frozen chicken breasts. Test temperature prior to eating to make sure the chicken is cooked in the middle - USDA recommends internal temperature of 165°F.
Recipe provided by Make Your Meals
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