Pressure Cooker Chicken and Rice

Image of Megan Mitchell
Rated 4.5 based on 10 customer reviews


  • 2 teaspoons extra-virgin olive oil, or to taste
  • 8 ounces cremini mushrooms, quartered
  • 1 small yellow onion, cut into ¼-inch dice
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme leaves
  • salt and ground black pepper to taste
  • 2 cups low-sodium chicken stock, divided
  • 1 pound boneless and skinless chicken breasts, cut into 1-inch cubes
  • 1½ cups long-grain rice, rinsed until the water runs clear


For best results, we recommend using:


  1. Heat oil in pressure cooker set to Sauté on Normal.
  2. Cook and stir mushrooms in hot oil until browned, 7 to 9 minutes.
  3. Stir onion, garlic, rosemary, and thyme with the mushrooms; season with salt and pepper. Cook vegetable mixture until onion is translucent, 2 to 3 minutes. 
  4. Press Cancel on pressure cooker. 
  5. Pour ½ cup chicken stock into the pot to deglaze, scraping browned bits of food from the bottom with a flat-edged utensil.
  6. When liquid is no longer simmering, add remaining stock, chicken, and rinsed rice; season with more salt and pepper.
  7. Lock pressure cooker lid in place and set steam vent to Sealing.
  8. Select Pressure Cook (Manual) and cook for 5 minutes on High pressure.
  9. Once the cooking cycle has completed allow pressure to release naturally for 5 minutes, then set steam vent to Venting to quick-release remaining pressure.
Mealthy tip:

Here is a great tip for removing the needles from rosemary or the leaves from thyme in a snap! Holding the sprig of thyme or rosemary at its top, slide your fingers down it, to the bottom, to strip off the leaves or needles. To chop, bundle them together and slice until you reach the desired texture.

For more pressure cooker recipes with brown rice, you might enjoy:

Pressure Cooker Brown Rice

Pressure Cooker Cajun Chicken and Rice

Meal Prep Pressure Cooker Chicken Tikka Masala

Pressure Cooker Mediterranean Chicken Bowls


4.5out of 5 Stars

(10 Reviews)

How would you rate this recipe?

What others are saying

Image of Caro Hodgin

Caro Hodgin says:

so simple and tasty. the first time i made it i tried to sub in brown rice and that did NOT work. it was way undercooked. so, i tried again with white rice and it was great. i changed the pot to saute and sauteed in some kale at the end. wilted perfectly into the rice and chicken

Image of Stephanie D

Stephanie D says:

Such a simple dinner idea! We used chicken thighs and drumsticks, so we cooked it for 8 minutes instead of 5. The recipe says it makes 4 servings, but the way my husband eats, it's more like two. Next time I'll probably double the batch. Really good recipe.

Image of Erica Schaefer

Erica Schaefer says:

I used boneless skinless chicken thighs cut into chunks instead of breasts, and got the same amazing, delicious results. It does not get any easier than this! I also used sliced white mushrooms so they cooked a little quicker in the oil, but they came out nice and golden, and so fragrant. So easy to make!

Image of Melissa Hunter

Melissa Hunter says:

This was insanely easy to make! I added green peas to the chicken and rice and it was really delicious. I recommend everyone make this recipe, especially when you're looking for something quick!

Image of Loren Schaffer

Loren Schaffer says:

Really good recipe, but I also have to say this was a great video. I have been buying Chicken and Rice bowls from a food truck next to my work for a long time and this is the first time I have actually made it myself. Great meal prep, will make again.

Image of Stacey Homer

Stacey Homer says:

Loved this recipe. I didn’t have fresh rosemary or thyme so I used dry. It was yummy. I will be making this again.

Image of Georgeana Compton

Georgeana Compton says:

I would have given this five stars if the chicken hadn’t been a bit dry. Should I alter the quick release time, or would that affect the rice being ready?

Image of Lynne Fischl

Lynne Fischl says:

I doubled the recipe and there was a lot of chicken broth left and the rice didn’t fully cook. I googled it and found that you do not double the liquid. Has any one done this???

Image of Maria Sachlis

Maria Sachlis says:

This was a great first meal with my new multi pot! I used a brown and wild rice mix and upped the time to 15 min after looking at brown rice recipes. The rice was perfect but the chicken overdone for my taste. I’m sure 5 min for wild rice would have been fine. Very flavorful and healthy. The hardest part was chopping the fresh herbs and garlic so I would use dried herbs on a weeknight.

Image of Marina Banuelos

Marina Banuelos says:

I made this and doubled up the recipe, I enjoyed it although my husband didn’t. I think we both agreed it could use a little more flavoring but over all it was really easy and quick to make ☺️