Instant Pot chicken and rice is the ultimate one-pot comfort meal or a meal that I like to make when I don't feel like cooking 🙂 This version with chicken thighs, broccoli, and a creamy dairy-free cheese sauce is rich, flavorful, and incredibly easy to make.
If you’ve been searching for the best Instant Pot chicken thighs and rice, this recipe delivers tender chicken, fluffy rice, and a creamy finish—all ready in about 25 minutes.
It’s cozy, simple, and perfect for busy nights or even school lunch. If you love easy chicken dinners like this, you’ll also enjoy our Easy Chicken Thighs and Rice Casserole Recipe or Creamy Oven Baked Chicken Thighs next.
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Why This Instant Pot Chicken and Rice Works
- Layering prevents burn errors in the Instant Pot
- Chicken thighs stay juicy and tender under pressure
- Rinsed rice cooks fluffy instead of sticky
- Dairy-free cheese creates a creamy, comforting texture
If you enjoy creamy chicken recipes, you may also like our Creamy Tomato Bisque Soup Recipe.
Why You’ll Love This Recipe
- One-pot meal with minimal cleanup
- Ready in about 25 minutes
- Creamy comfort food with a dairy-free option
- Family-friendly and meal-prep friendly
For more easy dinners, try our Easy Chicken Marsala Recipe or Grilled Chicken Shawarma Recipe.
Ingredients for Instant Pot Chicken and Rice
- Avocado oil: Used to sauté the chicken and build the base flavor for this Instant Pot chicken and rice recipe.
- Chicken thighs: Boneless, skinless chicken thighs stay juicy and tender, making them perfect for Instant Pot cooking.
- Seasoning: Paprika, garlic powder, onion powder, cayenne, salt, and black pepper add bold, savory flavor to the chicken.
- Long grain white rice: Rinsed well for the best fluffy texture in this Instant Pot chicken thighs and rice dish.
- Chicken broth: Adds depth and richness while helping the rice cook perfectly. I love using a homemade chicken bone broth.
- Dairy-free cheddar cheese sauce: Creates a creamy, cheesy texture while keeping this recipe dairy-free if needed.
- Broccoli florets: Added after pressure cooking to keep them bright, fresh, and tender-crisp.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Instant Pot Chicken and Rice
Step 1: Sauté Chicken
Heat avocado oil in the Instant Pot on sauté mode. Season chicken with paprika, garlic powder, onion powder, cayenne pepper, salt and pepper.
Add to the Instant Pot and cook for 2–3 minutes until lightly browned.
Step 2: Layer Ingredients (Do Not Stir)
Gently spread the rice over the top of the chicken, slowly pour in broth, then spoon cheese sauce on top. Do not stir.
Step 3: Pressure Cook
Cover and cook on high pressure for 7 minutes. Quick release when done.
Step 4: Add Broccoli
Stir in broccoli, cover (no pressure), and let steam for 10–15 minutes.
Step 5: Serve
Fluff, season, and serve warm. Enjoy!
Tips for Best Results
- Rinse the rice well before cooking to remove excess starch and ensure fluffy, perfectly cooked Instant Pot chicken and rice.
- Do not stir the ingredients before pressure cooking—layering the chicken, rice, and sauce helps prevent the burn notice and ensures even cooking.
- Chicken thighs are best for this Instant Pot chicken thighs and rice recipe because they stay juicy, tender, and full of flavor under pressure.
- Add the broccoli after cooking to keep it bright green and tender-crisp, making this a perfectly balanced meal.
- Use a dairy-free nacho cheese sauce for a creamy dairy-free chicken and rice without sacrificing flavor or texture.
- For an extra creamy finish, stir in additional cheese sauce just before serving your cheesy chicken and rice.
- When reheating, add a splash of broth or water to restore the creamy texture of your one pot chicken meal.
- This Instant Pot chicken and rice recipe is great for meal prep and stores well in the refrigerator for up to 3 days.
For more chicken thigh recipes, see 30-Minute Oven Baked Boneless Skinless Chicken Thighs or Honey Soy Chicken Thighs Recipe.
Variations
- Spicy version: Add extra cayenne pepper or stir in diced jalapeños for heat.
- Mexican-style: Add black beans, corn, and a sprinkle of taco seasoning for a Tex-Mex twist.
- Extra creamy: Stir in a few tablespoons of cream cheese or dairy-free cream cheese after cooking.
- High-protein version: Add an extra chicken thigh or mix in cooked shredded chicken breast.
- Vegetable boost: Swap broccoli for a mix of bell peppers, peas, and carrots.
- Low-carb option: Replace rice with cauliflower rice (add after pressure cooking).
- Garlic butter upgrade: Finish with melted garlic butter stirred in before serving for richer flavor or use regular butter.
What to Serve With Chicken and Rice
This Instant Pot chicken and rice pairs well with:
- Best Caesar Salad Recipe with Salad Dressing from Scratch
- Oven Roasted Vegetables
- Jalapeno Poppers
- Crispy Oven Baked Sweet Potato Fries
- Creamy Avocado Salad with Homemade Avocado Dressing
For lighter sides, try Spinach Strawberry Salad with Pecans.
FAQs
Yes, but chicken thighs are more tender and flavorful in pressure cooking.
Too much liquid or not rinsing the rice can cause this.
It already is! Just make sure your nacho cheese sauce is dairy-free.
Store in an airtight container in the fridge for up to 3 days.
Reheat in the microwave with a splash of broth or milk to bring back creaminess.
More Chicken Recipes You’ll Love
- Air Fryer Crispy Chicken Thighs (Juicy Inside, Crispy Outside)
- Easy One Pan Spanish Chicken Thighs and Rice
- Creamy Chicken and Rice Casserole
- Cozy One-Pot Chicken Stew with Fluffy Sourdough Dumplings
- Chicken Stir Fry with Noodles (Korean Funchoza Recipe)
- Easy Oven Baked Chicken Drumsticks Recipe (with Potatoes!)
More Comfort Food Recipes
- Creamy Tomato Bisque Soup Recipe
- 3-Ingredient Pot Roast Recipe
- Best Giant Chocolate Chip Cookie
- Sourdough Focaccia Bread
- Loaded Fries with Beer Cheese
- Sourdough Discard Pancakes
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📖 Recipe
Instant Pot Chicken and Rice (Cheesy Chicken Thighs Recipe)
Equipment
Ingredients
For Seasoning the Chicken
- 6 chicken thighs boneless/skinless, fat removed and cut into bite size pieces
- sea salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅛ teaspoon cayenne pepper
For Instant Pot Chicken and Rice
- 1 tablespoon avocado oil
- ¾ cup long grain white rice jasmine or basmati rice, rinsed
- 1 ¼ cups chicken broth chicken bone broth or water
- 4.7 oz cheddar cheese sauce one pouch of dairy free cheese sauce, use more if desired
- 3 cups broccolini or broccoli, washed and cut into bite size pieces
Instructions
- Sauté the Chicken: Turn the Instant Pot to Sauté (High) and heat the avocado oil. Season the chicken with paprika, garlic powder, onion powder, cayenne, salt, and pepper. Add to the pot and cook for 2–3 minutes, just until lightly browned (no need to cook through).
- Layer (Do Not Stir!): Turn off sauté mode. Sprinkle the rinsed rice evenly over the chicken. Pour the broth over the rice, then spoon the nacho cheese sauce on top. Do not stir—this helps the rice cook perfectly.
- Pressure Cook: Secure the lid and set the valve to Sealing. Cook on High Pressure for 7 minutes. Once done, carefully quick release the pressure.
- Add Broccoli & Steam: Open the lid, add the broccoli, and gently stir everything together. Close the lid (no pressure) and let sit for 10–15 minutes, allowing the broccoli to steam and the rice to finish cooking.
- Serve: Fluff, taste, and adjust seasoning if needed. Serve warm and enjoy that creamy, cheesy goodness!
Notes
- Rinse the rice well before cooking to remove excess starch and ensure fluffy texture.
- Do not stir ingredients before pressure cooking—layering helps prevent the burn notice.
- Chicken thighs work best for this recipe because they stay juicy and tender under pressure.
- Broccoli or broccolini is added after cooking to keep it bright, tender-crisp, and not overcooked. Cut broccoli into small florets so it steams quickly.
- Dairy-free nacho cheese sauce can be used for a completely dairy-free version without losing creaminess.
- For extra richness, stir in a little additional cheese sauce just before serving.
- If reheating, add a splash of broth or water to bring back the creamy texture.
- This recipe is great for meal prep and stores well in the refrigerator for up to 3 days.
Nutrition
Happy Cooking!
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