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July 17, 2019

Instant Pot Barbecue Chicken and Rice

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Instant Pot Barbecue Chicken and Rice—an easy one pot meal of saucy, cheesy chicken thighs with black beans, corn and rice.

Pin this recipe for later!

Instant Pot Barbecue Chicken and Rice--an easy one pot meal of saucy, cheesy chicken thighs with black beans, corn and rice.

Instant Pot Barbecue Chicken and Rice

This all-in-one-pot meal is perfect for a busy weeknight because it comes together easily. Besides sauteeing the onion and grating some cheese it’s really a hands off dinner.

We loved the boneless, skinless chicken thighs for this recipe. The chicken gets perfectly tender. I buy them in a big bag in the frozen section at Costco. Another good choice would be bone-in chicken thighs. I’m not a fan of the skin so I would remove that first.

If you’re wondering if you can use chicken breasts for this recipe you can. I would use thicker chicken breasts because of the long 22 minute cooking time. They won’t be as tender and succulent as the chicken thighs but they’ll work.

What about the rice? I used a brown rice because that’s what I like to feed my family. If you’re not a fan of brown rice you can probably use a white rice with success. Here’s what I would do: Use 1 cup long grain white rice and 1 ¼ cups broth. I would cut up the chicken into bite size pieces before adding them into the pot. Then I would cook for 3 minutes with a 10 minute natural pressure release. By cutting the chicken into pieces you won’t get raw, uncooked chicken with the short 3 minute pressure cook time.

My favorite barbecue sauce is the Sweet Baby Ray’s original sauce. You can use whatever sauce that you and your family like best. I bought 5 smaller bottles at Smith’s last week for $5. Score!

I hope you like this easy one pot meal as much as my family and I did! We couldn’t get enough of the chicken. So tender!

More Instant Pot Chicken Recipes…

Instant Pot Teriyaki Chicken

Instant Pot Firecracker Chicken

Instant Pot Honey Mustard Chicken

Instant Pot King Ranch Chicken

What Pressure Cooker Did You Use?

To make Instant Pot Barbecue Chicken and Rice I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

Instant Pot Barbecue Chicken and Rice--an easy one pot meal of saucy, cheesy chicken thighs with black beans, corn and rice.

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Instant Pot Barbecue Chicken and Rice


★★★★

3.6 from 7 reviews

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes (plus 10 minute NPR)
  • Total Time: 37 minutes
  • Yield: 6 servings 1x
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Description

An easy one pot meal of saucy, cheesy chicken thighs with black beans, corn and rice. 


Ingredients

Scale
  • 1 Tbsp olive oil
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup uncooked brown rice
  • 1 (14.5 oz) can black beans
  • 1 cup frozen corn (canned is okay too, drain it first)
  • 2 pounds boneless skinless chicken thighs, trimmed of excess fat (you can also do bone-in chicken thighs)
  • 3/4 cup Sweet Baby Ray’s BBQ Sauce
  • 1 cup grated cheddar cheese
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped cilantro

Instructions

  1. Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the onion and saute for 3 minutes. Add in the garlic for 20 seconds. 
  2. Deglaze the pot with the chicken broth. Turn off the saute setting. Add in the rice. Then layer the beans, corn and chicken on top. Spoon the BBQ sauce on top of the chicken. 
  3. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let the pot sit there for 10 minutes and then move the valve to venting. Remove the lid. 
  4. Top with cheese, tomatoes and cilantro and serve. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: American

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Instant Pot Barbecue Chicken and Rice--an easy one pot meal of saucy, cheesy chicken thighs with black beans, corn and rice.

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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33 Comments Filed Under: All Recipes, Beans, Chicken, Gluten Free, Instant Pot, Rice, Summer

Recommendations

Comments

  1. William Woodruff says

    December 21, 2021 at 4:33 pm

    Recipe itself is fine, but the formation is obnoxious and leads to annoying deal with burn issues. Use the trivet and put in the chicken and bbq sauce first. Corns, beans, and rice on top. Put in the chicken broth in last.

    ★

    Reply
  2. Monica says

    September 27, 2021 at 4:57 pm

    I followed the recipe exactly. Got the BURN notice FIVE times!! Added at least another two or more cups of broth and it stilled burned. What a huge waste of time and food! I’m so upset 😭
    I guess we’re going out to dinner

    ★

    Reply
  3. Glenna says

    September 23, 2021 at 6:00 pm

    This is my second time trying this with only half the ingredients. First time I didn’t read the directions for white rice so I got the BURN message but it was salvageable. This time I cut the chicken breast up into smaller pieces and sauteed them first. Again I didn’t add the beans or corn. I let the sauteed chicken sit in the bbq sauce while the rice soaked for awhile. No burn this time but rice is wetter than I like… probably because I used broth instead of water. Flavour is good! I will continue to play with this recipe.

    ★★★★

    Reply
    • Karen says

      September 24, 2021 at 1:32 pm

      Glad it turned out better this time Glenna!

      Reply
  4. Cara L. says

    March 28, 2021 at 5:19 pm

    Delicious! Another go-to to for dinner. I topped mine with a little sour cream too. Thanks Karen!

    ★★★★★

    Reply
    • Karen says

      March 29, 2021 at 12:14 pm

      You’re welcome Cara!

      Reply
  5. Martha Parker says

    July 12, 2020 at 1:33 pm

    Karen I love all your recipes! Haven’t found one we haven’t enjoyed! I did have trouble with some of the rice not getting done. I even cooked it little longer. I did drain the beans , just wondered if needed the liquid from the beans. Had a delicious taste except some of the rice was a little crunchy. Any suggestions? Thanks Martha Parker

    ★★★★★

    Reply
    • Karen says

      July 13, 2020 at 12:33 pm

      Perhaps a longer cooking time and a little more liquid would have done the trick!

      Reply
  6. JJ says

    June 24, 2020 at 5:28 pm

    I think the Burn code is due to the Beans. I would recommend cooking the beans In separate Pan and everything else should cook without the burn code.

    Reply
  7. Jackie says

    April 14, 2020 at 11:43 am

    Can I use frozen chicken breasts?

    Reply
    • Karen says

      April 15, 2020 at 12:41 pm

      yes that should work fine.

      Reply
  8. Sharon says

    September 21, 2019 at 9:00 am

    It was good with bone-in chicken thighs. Turned out nice and tender. I will add about 1/2 tsp. of salt and some pepper and perhaps an herb or a spice next time. Also may try either salsa or enchilada sauce instead of the bbq sauce.

    ★★★★

    Reply
    • Karen says

      September 21, 2019 at 12:25 pm

      I like the idea of enchilada sauce!

      Reply
  9. Tiffany says

    August 3, 2019 at 10:37 pm

    Karen, do you have a suggestion for how to avoid the “burn” message when making this recipe in the 8 quart IP?

    Reply
    • Karen says

      August 5, 2019 at 2:24 pm

      I’m wondering if it would be better to lay the chicken on top of the rice because it gives off a lot of liquid and will help prevent the burn message? I’m not sure on this, it’s just my hunch.

      Reply
  10. AKD says

    July 27, 2019 at 4:26 pm

    Could you use boneless skinless breasts for this?

    Reply
    • Karen says

      July 29, 2019 at 11:34 am

      I would use thicker chicken breasts because of the long 22 minute cooking time. They won’t be as tender and succulent as the chicken thighs but they’ll work.

      Reply
  11. Shawn says

    July 21, 2019 at 8:25 am

    I don’t have a instant pot. Is there a stove top method? If not , will the slow cooker work

    Reply
    • Gerald Beiling says

      July 21, 2019 at 5:15 pm

      Karen, I love your attitude. God bless you. But let me say your credibility went down the tubes. I followed your instant recipe to a tee and got the BURN code .
      And you cost me money , time and a lot of I’m not happy with you girl.: But God bless you any way..,

      Reply
      • Tiffany says

        July 24, 2019 at 1:19 pm

        I got a burn message too, but I am wondering if it is because I have an 8 quart IP. I quickly opened it up, caught it before there was any damage, added 3/4 C extra liquid. I had seen on a previous post someone note they increased the liquid for the 8 quart…

        Reply
        • Tiffany says

          July 24, 2019 at 2:01 pm

          Well, it was still yummy 😋, but I got a burn message again. Good thing it tasted delicious, it gave me the strength to clean my pot!

          Reply
          • Nadine says

            July 29, 2019 at 6:35 pm

            I got a born message too, but I was able to salvage it! It was tasty but I won’t makecit again!

          • Karen says

            July 30, 2019 at 1:11 pm

            Sad. I’m sorry.

    • Karen says

      July 22, 2019 at 12:38 pm

      I haven’t tried this in the slow cooker or stove top yet. So I am not sure exactly!

      Reply
  12. Bernice Mailki says

    July 17, 2019 at 5:07 pm

    What would be the cook time if I used white rice?

    Reply
    • Karen says

      July 20, 2019 at 7:58 pm

      I used a brown rice because that’s what I like to feed my family. If you’re not a fan of brown rice you can probably use a white rice with success. Here’s what I would do: Use 1 cup long grain white rice and 1 ¼ cups broth. I would cut up the chicken into bite size pieces before adding them into the pot. Then I would cook for 3 minutes with a 10 minute natural pressure release. By cutting the chicken into pieces you won’t get raw, uncooked chicken with the short 3 minute pressure cook time.

      Reply
      • Laura Hilderley says

        May 2, 2020 at 4:35 pm

        Tried with white rice and your suggestion. Would definitely add a few extra minutes as my chicken wasn’t cooked!

        Reply
  13. ira says

    July 17, 2019 at 3:54 pm

    Is there a slow cooker version – Sounds tasty!

    ★★★★★

    Reply
    • Karen says

      July 20, 2019 at 7:59 pm

      I haven’t tried it in the slow cooker yet but I really need to!

      Reply
  14. Sherry Falster says

    July 17, 2019 at 3:13 pm

    This looks good, I’m going to try it. I also want to know if there is a time change for using the chicken frozen. Also, I’m not a fan of cheddar cheese with chicken, IYO, should I just leave it out or replace it with something, maybe cream cheese, yogurt or sour cream?

    Reply
    • Karen says

      July 20, 2019 at 8:00 pm

      no change for frozen chicken. Sour cream might be good!

      Reply
  15. Marilyn says

    July 17, 2019 at 2:24 pm

    I’m not well-versed enough to know the answer to my question. If using frozen thighs, how much longer to cook? Thanks.

    Reply
    • Karen says

      July 20, 2019 at 8:01 pm

      keep the same cooking time for frozen!

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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