If you are looking for a one-pot hands off delicious family dinner, this is the recipe! Instant Pot Chicken and Brown Rice has tender savory chicken, sweet carrots, mushrooms, nutty brown rice all in a delicious creamy sauce.
Of all the Instant Pot magic I’ve made and shared on my site, this recipe has become the biggest favorite. Instant Pot Chicken and Brown rice is a warm, comforting dinner of perfectly tender ingredients that happens to deliver great nutrition, too.
The flavor is familiar and comforting for kids, but interesting and delicious for adults! It is filling, easy to make and packed full of nutrition. This dinner has it all – protein, veggies, whole grains – no need for anything else with this meal!
We’ve made this dish countless times! There’s so much to love about it.
SOO many of you have cooked this recipe and loved it. Thank you all for your awesome feedback! However, there are a few of you have mentioned getting a “burn” notice from your Instant Pot.
We’ve never been able to reproduce this in our kitchen. BUT, here’s what could be going on.
The burn notice usually pops up when you’re cooking something with a thick sauce. The Instant Pot likes to have a thin liquid like water or broth in order to create enough steam to pressurize the inner chamber.
If you get the burn notice, shut off the Instant Pot and carefully release the vent. Then open the lid, stir up the contents, and add a splash of water or broth. Then lock the lid and set it to cook again.
If you’ve struggled with this before, here’s a great article with more details about avoiding the burn notice.
Push “saute” button on Instant Pot. While it heats, dice onion, mince garlic, and chop veggies. Rinse and drain rice.
When pot says “HOT,” add oil to pot and saute onions for 3 minutes. Then press “cancel” to turn the saute setting off.
Add to the pot in this order garlic, rice, chicken, carrots, and mushrooms. NOTE: chicken breasts also work well, just make sure to cut them in half so they’re not too thick.
Place 8-10 small sprigs of thyme on top.
Seal the Instant Pot, close the vent, and press “manual.” Use the “pressure” button to toggle to high pressure. For brown rice: set the time for 25 minutes. For white rice: set the timer for 20 minutes. After 10 seconds the pot should register that it has begun the pressurizing process.
Once the pot is done cooking open the vent (keep your hand out of the path of the steam) to quick release the pressure. This should take about 2 minutes. Once pressure has released completely (the pin drops) the pot is safe to open.
Open the lid. Strip the leaves of the thyme sprigs into the pot. Stir to slightly shred chicken and mix in any extra liquid. Serve warm.
Calories: 531kcal | Carbohydrates: 48g | Protein: 26g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 924mg | Potassium: 666mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4662IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 3mg
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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