Instant Pot Chicken and Brown Rice–whole chicken legs are seasoned and cooked until tender in your electric pressure cooker and then browned under your broiler. Brown rice is cooked alongside the chicken and comes out with a creamy consistency–almost risotto-like. And no cream of soups are used in this recipe!
Get the SLOW COOKER version of the recipe here
Instant Pot Chicken and Brown Rice
When I was growing up one of the recipes that my mom would make was chicken and rice. I believe it had rice, water, chicken, cream of mushroom soup, salt, pepper and paprika in it. It was one of the recipes I took with me to college and made when I was married too. I’m sure you’ve had something similar, right?
Well this recipe for Instant Pot chicken and brown rice brings back memories from that dish but it is 10 times better. First off, you don’t use any cream of soups. Second, you use hearty and healthy brown rice. Third, it is cooked in your electric pressure cooker which ensures that the chicken comes out totally tear apart tender.
When I decided to make a chicken and rice recipe for the instant pot I knew that the ingredients had to match up. Meaning that the type of chicken I used would have to match the type of rice I used. For example, brown rice takes about 22 minutes to cook but chicken breasts only take 10 minutes to cook. Arborio rice (typically used for risotto) takes 10 minutes to cook but bone-in chicken takes 25 minutes to cook. Do you see what I’m saying? I went with bone-in whole chicken legs and a brown rice risotto. These both take about the same amount of time to cook in the Instant Pot. It was a match made in heaven.
I know there are many of you that would prefer to cook with boneless chicken but believe me for this recipe you need to stick with bone-in chicken. The chicken legs release flavor and juices while they cook to produce a flavorful rice. I loved crisping up the top of my chicken legs in the oven under the broiler. The skin gets all brown and crispy and delicious. And it only takes an extra 5 minutes…totally worth it.
More recipes you’ll love…
Slow Cooker Brown Rice Mushroom Risotto
Instant Pot or Slow Cooker Creamy Wild Rice and Chicken Soup
What Pressure Cooker Did You Use?
For Instant Pot Chicken and Brown Rice I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20. I recommend buying the Duo.
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Instant Pot Chicken and Brown Rice
- Prep Time: 15 minutes
- Cook Time: 25 minutes (plus 15 minute NPR)
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Description
Whole chicken legs are seasoned and cooked until tender in your electric pressure cooker and then browned under your broiler. Brown rice is cooked alongside the chicken and comes out with a creamy consistency–almost risotto-like. And no cream of soups are used in this recipe!
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 1/4 cups long grain brown rice
- 1/8 tsp salt
- 2 1/2 to 3 1/2 pounds of fresh whole chicken legs (mine came in a package with 4 large chicken legs and it was 3 1/2 pounds)
- Montreal Chicken Seasoning* (this is made by McCormick Grill Mates, you can also use another seasoning of your choice)
- 1 Tbsp butter
- 2 Tbsp parmesan cheese
- Salt and pepper
Instructions
- Heat your Instant Pot on the saute “more” setting until it says HOT on the display. Add in the oil. Add in the diced onion. Saute for 3 minutes. Add in the garlic and saute for 1 minute.
- Add in the chicken broth and scrape the bottom of your pot. Add in the rice and salt.
- Lay your chicken on top of the rice. Sprinkle 1 teaspoon of the Montreal chicken seasoning on top of the chicken.
- Cover your pot and lock the lid into place. Make sure valve is set to “sealing.” Set the manual button (or pressure cook) button to 25 minutes. When the timer beeps let the pot sit there for about 15 minutes. Remove any pressure by moving the valve to venting.
- Turn your oven to the broil setting and move the rack to 6-8 inches below the heating element. Carefully remove the chicken from the Instant Pot and place it on a sheet pan. Sprinkle the chicken liberally with more of the Montreal chicken seasoning. Put the sheet pan in the oven and let the chicken get crispy on top. This will take about 5 minutes, maybe a little more. I like to rotate my pan halfway through.
- While the chicken is getting crispy, turn the Instant Pot to the saute setting and stir in the butter and parmesan cheese until it is melted. Stir your rice until it reaches desired consistency. Salt and pepper to taste.
- Serve chicken on top of the rice.
- Category: Chicken
- Method: Instant Pot
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I’ve made this for dinner several times because it’s so simple and so delicious. Even when I don’t have chicken broth or garlic or the Montreal seasoning, I’ve used water and whatever spices I have on hand, currently using Garam Masala, and it still comes out flavorful. Of course, adding butter and parmesan never hurts any dish, right?
I like the way you think Patrick!!
Looking forward to making this tomorrow. Am I correct that you used leg quarters, and not just the drumsticks,
Yep that’s what I did. You could really do either though.
Thanks for A PERFECT recipe!
I used two HUGE bone-in chicken breasts (3 1/2#)…..pulled off the skin, so no need to brown with a broiler afterwards. The only change was I browned the rice on sauté with the onion and garlic, and I used my own special seasonings. The timing was perfect. Hubs said he’d never had such flavorful chicken…I grilled asparagus and red pepper while the IP was cooking, then added these veggies to the rice mixture, and slipped the chicken off the bones.
DELICIOUS!!
★★★★★
Sounds like a great dinner! Glad you liked it!!
If I need to make more rice (family of 7), what amount of liquid would I use for 2 cups of rice? Would I increase the time at all?
Keep same time, increase liquid to 3 cups.
I was a little confused about when using white rice to substitute Chicken breast? Do not have brown rice. and have chicken tenderloins instead – do have chicken thighs but still just have – timing?
Thanks
Ann
I’d do 1.5 cups of rice and 2 cups of broth. Then use the tenderloins. Only cook for 5 minutes with a 10 minute natural pressure release.
My grocery store didn’t have chicken legs so I had to grab bone in chicken breasts. Would I cook this the same?
Yes I would keep the same time 🙂
I made this and it was amazing. I almost didnt make it because of the brown rice. I am soooo glad I went ahead and made it. I’m makin it by request for the 2nd time this week tonight. However, I was lazy and didn’t wanna mess with the oven or dirty up another dish, so I pulled the chicken apart and mixed it in with the rice. Sooo much flavor in this dish.
YES Brittany! I’m so glad you tried it!!
This was absolutely delicious! I used drumsticks (about 2lbs) and bouillon cubes since I didn’t have any stock or broth on hand. Served with steamed green beans on the side. It was so good, chicken was falling off the bone (but not so much that it wouldn’t stay together when transferring from one dish to another). It works as a weeknight meal, but also impressive enough to serve to guests.
★★★★★
Kristen, I’m so glad you liked it! I agree about the guests. It seems somewhat fancy even though it’s super easy!
This was delicious. I never leave comments and feel compelled. I used legs seasoned with goya seasoning and a bullion cube since I didn’t have stock. The rice is so perfect, I’m obsessed.
★★★★★
Rhonda, I’m so glad that this recipe got you to comment! It must have been good!
I used 6 bone-in skinless thighs. Since I didn’t have the chicken seasoning, used savory herb soup mix instead. Turned out great. Tasted good with roasted fresh asparagus on the side.
★★★★★
that savory soup mix sounds awesome!
Love it! And my husband didn’t complain about brown rice, he didn’t know, he loved it too. Making it tonight for the second time but added more chicken pieces, hope it’s as delicious.
★★★★★
Good job! I bet it will be fantastic!
We all loved this recipe. Chicken and rice both cooked perfectly. At the end there was a lot of liquid with the rice (a little soupy). So while the chicken was broiling, I put the instant pot on sauté to thicken the rice sauce. We also added some Parmesan cheese and it was like eating risotto. As a plus, my guys who don’t like brown rice (I do and eat it all the time) didn’t even know they were eating brown rice! Everyone is looking forward to the next time. Thank you.
★★★★★
Yes! That’s what I like about this recipe. Brown rice haters even like it.
Thank you for all the recipes, I’ve tried many of them with great results. Would bone in chicken breasts work? And what would the cooking time be if the breasts are frozen?
yes they would work and I would keep the same time!
If I double this, can it still be done in a 6 quart? New to all of this…still learning. Thank you in advance and I hope ya have Blessed Day.
yes that should work. Please read this article it will help you! https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
Is this to be cooked on low, medium or high?
high pressure 🙂
So my chicken was still frozen how much longer do you think it would take? I’m new to the instant pot but loving it so far. I’ve seen lots of recipes where the meat is still frozen, is it ok with this recipe?
Yes, it should be fine. I use frozen chicken all the time!
I made this last night in the instant pot, hands down one of the best pieces of chicken I’ve had in a long time. The rice was great and I paired it with some roasted squash, zucchini, tomatoes, and mushrooms. Thank you for the great recipe. I will be putting this in my recipe book to make again!
★★★★★
Wow I’m so happy to hear this Virginia!
For whatever reason, this did not work at all for me. I use my IP 3-4x/week, so that was a shocker that this didn’t hit 100% right away, I am a veteran plus this is very easy. I’m already 45+ minutes longer on cooking, the rice is done, the chicken is raw (25 minutes, plus 10 extra, plus water plus 10 more minutes, plus water plus 15 more minutes, under way right now).
What could be wrong?
Brandon, this is so weird! I have no idea what could have happened. I don’t imagine it was this???
Mistake: Some new users have mistaken the “Timer” button for setting the cooking time, then wondered why the Instant Pot is just sitting there not doing anything. The “Timer” button is actually for delayed cooking.
I wanted to tell you, I actually adapted this recipe for my Chihuahuas. We have six. I used the chicken, brown rice, bone broth I had made and put in freezer and added sweet potato, zucchini. I left out garlic, onion etc as it’s not safe for dogs. After cooking I added a chopped apple. Of course, I removed the skin and deboned and shredded the chicken. They all loved it! Thank you for the inspiration. Martha
Sounds like Brandon was NOT using pressure.
New to Instant Pot cooking – tried this last night. Was cooked perfectly – chicken was done and crisped nicely, rice was creamy (husband didn’t care for this “new” style of rice). However we found this dish rather bland – even though I used less chicken but same amount of all other ingredients & seasoning as indicated in recipe. Still needed something…
★★★
So could I assume that bone-in thighs would substitute equally?
Thanks,
Greer
Yes that would be very good.
Can you remove the skin? What about bone in breast?
Haven’t tried this yet, but very interested.
Made this tonight for our inaugural use of our new Instant Pot 8 quart and it was delicious. Thank you for the recipe.
Hooray! I’m so glad you got an Instant Pot.
I made this tonight and it was wonderful! I used a no-salt Italian herb seasoning and added a little more salt than the recipe called for (to make up for not using the Montreal seasoning, which has salt in it). The rice was a little runny when it was finished, but it absorbed the liquid after a few minutes. It was creamy rice and wonderfully done chicken with crispy skin–what could be better!
Sounds so great!
This sounds wonderful! Can I use frozen drumsticks and white rice instead? If so, how would I adjust my cooking time?
frozen drumsticks will need more time than white rice. White rice only needs 3 minutes and frozen drums take probably 15-20 minutes. So they would work well with brown rice.
I make this recipe a lot but always sub chicken breasts and it still turns out great! Excellent recipe
GREAT to know! Thanks Lisa.
I would this work with white rice my kids dont think brown rice very picky eater
The rice would get overcooked or the chicken wouldn’t be done in time. You’ll have to use chicken breasts that would cook in the same amount of time as the rice. Use a 1.5 water to 1 rice ratio. Cook for 8 minutes and then a 10 minute NRP. Let me know how it turns out!
Looks yummy. Would 4 bone-in, skin-on chicken breasts work? Would the time still be 25 min?
Looks so delicious! Would it be possible to add done sliced mushrooms as I’m sauteeing the onions? Or would that add excess liquid to the recipe? Thanks!
Some sliced mushrooms not done
Personally I think that would be amazing!! Try it!
So, if one were to use chicken breasts and Arborio rice, would you just cook it for 10 minutes? That is what I think you are saying.
Okay, yes that is what I’m saying. I haven’t tried it so I can’t say for sure how it would all turn out but I think it would work! Here is what I’d do. I’d follow this recipe: https://www.365daysofcrockpot.com/instant-pot-parmesan-risotto/ and add the chicken brest on top and season with the Montreal seasoning. Manual for 10 minutes with a 10 minute NPR.
That is so funny. Literally seconds after commenting, I found that other recipe and made it for dinner last night. Everyone loved it (except my miserable child who doesn’t like her rice mixed with anything.) Also, I sautéed some broccoli in olive oil and garlic, and tossed it on top of the risotto after shredding the chicken. It was DEEELISH.
Oh we are totally on the same page!! Glad you liked 🙂