Instant Pot Killer Chicken–marinated chicken with rice makes a quick and easy weeknight dinner. There is lots of flavor in this one!
Instant Pot Killer Chicken
If you want to prep a dinner the night before and then throw everything into a pot and walk away the next day this recipe is a good option! Chicken is marinated over night in am killer marinade that you can make with items you already have at home. Then you pour the chicken, marinade, some water and rice into the pot and pressure cook for just 3 minutes. The chicken is super flavorful and so is the rice thanks to the marinade.
Variations:
- This recipe is also great for cooking in the oven or on the grill! Just marinate the chicken overnight and then cook the next day until internal temperature reaches 165° F.
- You can make this with boneless thighs or breasts. It’s up to you. I prefer the thighs because they stay more moist and tender in the Instant Pot.
- If you don’t want rice you can leave it out. Add 1 cup water to the pot with the chicken and the marinade and then pressure cook for 3 minutes (for bite size pieces) or 12 minutes (for whole pieces).
- This marinade is really tasty with bone-in chicken pieces as well. Cook these whole without rice for 12 minutes (drumsticks) or 15 minutes (thighs) with a 10 minute natural pressure release.
More Instant Pot Chicken Recipes You’ll Love…
Instant Pot Cheesecake Factory Cashew Chicken
Instant Pot Chicken and Biscuits
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Instant Pot Killer Chicken
- Prep Time: 10 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 13 minutes
- Yield: 4–6 servings 1x
Description
Marinated chicken with rice makes a quick and easy weeknight dinner. There is lots of flavor in this one!
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp sesame oil
- 1/4 cup low sodium soy sauce
- 1 Tbsp Worcestershire sauce
- 2 Tbsp lemon juice
- 5 Tbsp honey
- 1 Tbsp garlic powder
- 1/2 tsp black pepper
- 2 tsp kosher salt
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 1/4 cups water
- 1 cup long grain white rice
Instructions
- In a large ziploc bag mix together the olive oil, sesame oil, soy sauce, Worcestershire, lemon juice, honey, garlic powder, pepper and salt together. Add in the chicken and zip up the bag. Squish the bag to cover the chicken in the marinade. The chicken can be frozen. Refrigerate for 8 hours to overnight.
- When you are ready to cook the chicken cut it into bite size pieces.
- Pour 1 ¼ cups water into Instant Pot. Sprinkle in 1 cup long grain white rice. Add in the chicken and about half to ¾ of the marinade (depending how strong you want the chicken and rice). Discard the rest of the marinade.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Stir well and serve.
Notes
You can also cook the chicken thighs in the oven. After they sit in the marinade over night heat your oven to 450° F. Place the chicken and all of the marinade in a baking dish. Bake uncovered for 25-30 minutes, until internal temperature reaches 165° F.
You can use a 3 or 6 quart pot to make this recipe. For the 8 quart pot increase the amount of broth to 1.5 cups.
- Category: Chicken
- Method: Instant Pot/Oven
*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.
I just made the 1/2 recipe but used 3/4 cup Royal Blend Signature Varietal Blend. I used all the marinade and added water to make 3/4 cup, cooked for 4 minutes, came out perfect!
★★★★★
Thanks for the 5 stars Bobbi!
next time I would rinse the rice and stir with liquid, double the amount of liquid (I used chicken broth) and top with green onion and crushed red pepper.
Chicken breasts were too dry. Next time will make with thighs.
★★★
I’m using frozen chicken for this, wondering if I will be letting it defrost in the marinade? Or am I supposed to just coat it and then cook it? It smells DELICIOUS so far. I’m sure it will be another hit. What would we do without Karen???
Haha!! I would let the chicken defrost in the marinade in the fridge overnight. That’s what I did and it worked great!
Hi Karen. I just made this recipe. My Husband tried it. He liked it so I know it’s good lol. Thank you
★★★★★
Thanks for the 5 stars Caryl!
So disappointed! Seems like every recipe I try turns into a soupy mess with no flavor.
I’m following the recipe exactly.
What’s going wrong???
Did this without rice and it was not good 😢😢😢
so did you add the water into the pot even though you didn’t do rice? If so that’s why it was a soupy mess 🙁
Yes, according to your directions above. It says without the rice add one cup of water with chicken and marinade. I added maybe ½-¾ cup water.
Looks really good but I wouldn’t know. Followed these directions to the letter and my instantpot told me I needed to add water. By the time I opened it the marinade had burned on to the bottom and the rice was black with it.
★★★
Oh shoot! Did you sprinkle the rice it and not stir? If so, I’m not sure how to avoid the burn
OMG this was wonderful and so easy. I followed your recipe except I used chicken tenders because that is what I had. It was delicious. I should of doubled the recipe, but my two boys were out tonight with friends, so I had it all to myself. I definitely need to double this recipe when they are home. I will have some tonight and again for lunch tomorrow. They will never know. LOL
★★★★★
Shhh, it’s our secret!
Thanks for keeping my secret. LOL. Also Thank You for all the wonderful recipes that you post. I have your book and also bought one for my daughter. Both of us love it. Since we work full time, you have made preparing dinner so easy. Just to think I was afraid of this machine when I first received it. It took me three months to even look at it, but you changed that now for me. I use it almost everyday since I found your educational videos. Thanks again for helping me and others to appreciate the IP that we have. Waving at you from Charlotte, NC.
★★★★★
Ahhh, thanks Gail!
Hi Karen!
This looks really good. Do you have any idea how to make this with brown rice? As you know brown rice takes longer and I believe needs more liquid, but I don’t want to overcook the chicken?
Also, a completely unrelated cooking question, if you know the answer. 🙂 Am I right that cube(d?) steak that we buy in the supermarket is simply well “pounded” round steak? I can’t always find it in the stores and was wondering if we can easily make it ourselves.
Thanks!
I would keep the chicken pieces whole. Bone-in would be great with the brown rice. Pressure cook for 22 minutes with a 10 minute natural pressure release. Brown rice is 1 cup rice to 1.25 cups liquid ratio.
And I do believe you are right about the cubed steak!
You are absolutely right about the cubed steak. I’ve been doing that for years, learned from my Mom & Grandma. Saves a LOT of $$$$.
Can I cut the chicken (will use boneless thighs) into bite-sized pieces BEFORE I marinate it? (I already have some cut like that in the freezer)
Can’t wait to do this one, sounds soooo delicious. Will be back with stars.
Yes! You can totally do that!
You are right, I totally did that!! Ha. Was delicious as usual & so easy.
★★★★★