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Instant Pot Barbecue Chicken and Rice

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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


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


  • 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


  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. 


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

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