Instant Pot Chicken and Rice is a delicious Spanish rice recipe made with bone in chicken thighs, rice, and spices, all cooked together for a complete meal! It’s my new favorite instant pot dinner recipe!

It’s a beautiful thing when you find the perfect instant pot recipe that also makes an all-in-one dinner.  This recipe ranks right up there with my old favorites, Instant Pot Chicken Taco Bowls and Instant Pot Tuscan Chicken Pasta.

Spanish rice and chicken (arroz con pollo) with peas and red bell peppers on a white plate with a fork.

Instant Pot Chicken and Rice

I am REALLY excited to share this instant pot chicken thighs recipe with you. It’s truly a keeper; the kind of instant pot recipe that you are going to want to save forever.

Technically I should call this dish Arroz con pollo, which is Spanish for “chicken and rice” because we’re making a Spanish flavored rice, that pressure cooks with chicken thighs in the instant pot at the same time. This not only saves you time and energy, but cooking the ingredients together in the pot allows the flavors to blend, resulting in a flavorful and delicious instant pot recipe.

Below I have answered all of your instant pot questions including how to substitute chicken breasts and brown rice as well as alternative methods for making this instant pot chicken thighs recipe. Learn all of my instant pot tips and tricks!

Can I make this in a 3 quart and/or 8 quart model instant pot?

Yes! Just use the minimum fill requirements for the liquid.

Can I use frozen chicken?

Yes. Check out my tutorial for Instant Pot frozen chicken thighs. You wont brown the chicken at the beginning and the skin will not get crispy, so you can remove the skin after cooking, or brown the skin in a hot skillet after cooking. Or see my tutorial for Instant Pot frozen chicken breasts.

Can I substitute brown rice?

Yes. To substitute brown rice in this recipe, add ¼ cup extra chicken broth and cook on high pressure for 22 minutes, with a 10 minute natural pressure release. I suggest using chicken thighs when cooking with brown rice, as chicken breasts are more likely to overcook and be dry when cooking for so long.

Can I make this Chicken and Rice on the stovetop?

Yes! Follow the same directions, using a large skillet, over medium heat, instead. When everything is assembled, cover the skillet with a lid and transfer to the oven. Bake at 375 degrees F for 30 minutes, until the rice is cooked through.

Can I make this Chicken and Rice in the Slow Cooker?

I haven’t tested this recipe in the slow cooker, but yes, I think it could work. I recommend browning the chicken thighs and sautéing the veggies and spices before adding to the slow cooker, then adding your rice and chicken. This will take 3-4 hours on high or 4-6 on low for white rice and 5-6 on high or 6-8 on low for brown.

Close up photo of cooked chicken thighs on top of Spanish rice in an instant pot.

Ingredients in Instant Pot Chicken and Rice:

  • Chicken thighs: I highly recommend chicken thighs, over chicken breasts, because I think they cook much better in the instant pot and are more tender and flavorful. If you want to substitute chicken breasts, cook on high pressure for 8 minutes with a 5 minute natural release.
  • Rice: I use regular long-grain white rice. (If you want to use brown rice, see my cooking note above). Be sure to rinse the rice before adding it to the instant pot to remove the starch, and help keep the rice from sticking to the bottom of the pot.
  • White wine: I’ve used white wine in this recipe to deglaze the pan and add great flavor to the dish. The alcohol gets cooked out. If you don’t want to use wine, just leave this step out and deglaze the pan when you add the chicken broth.
  • Diced Veggies
  • Spices
  • Chicken broth
Four overhead process photos of an instant pot with browned chicken thighs, spices, veggies rice and chicken broth added to the pot to make instant pot chicken and rice.

How to Make Instant Pot Chicken and Rice:

  1. Sauté.  Add oil to your instant pot and sauté the chicken thighs for a few minutes on both sides. Remove the chicken to a plate. Add onion, bell pepper, garlic, oregano, paprika, cumin, salt, pepper and tomato paste to the pot and sauté for 2 minutes.

2. Add remaining ingredients. Add white wine to the pot to deglaze the pan, and cook for about 1 minute until most of the wine has evaporated. Add rice, chicken broth, and bay leaf and stir to combine. Place chicken thighs on top of the rice mixture and turn your instant pot off.

3. Cook. Set the Instant Pot to cook on manual, high pressure, for 15 minutes. When the timer beeps allow the pressure to naturally release for 15 minutes before removing the lid.

4. Add Peas. Remove the instant pot lid and pour the frozen peas on top of the mixture. Return lid and allow to rest for a few minutes.

5. Serve. Remove the chicken to a plate. Gently fluff rice with a fork, and serve garnished with chopped cilantro or parsley.

Arroz con pollo in an instant pot.

I doubt you’ll have leftovers of this tasty dinner, but if you do, store leftovers in an airtight container in the refrigerator for 3 to 4 days. You can also freeze leftovers for up to 2 months.

My family loves this meal served with warm cooked tortilla on the side, and I always add a drizzle of hot sauce over my rice. Yum!

FOLLOW ME ON FACEBOOKTWITTERINSTAGRAM AND PINTEREST FOR MORE GREAT RECIPES!

Recipe

Spanish rice and chicken (arroz con pollo) served on a white plate with a fork.
Prep 5 minutes
Cook 20 minutes
Extra wait time 15 minutes
Total 25 minutes
Save Recipe

Equipment

Ingredients
  

Instructions
 

  • *UPDATE 5/17/2020: I removed this recipe after many comments of readers struggling with the burn notice–then received a ton of backlash because so many of you love this recipe and– it works perfectly for me as well) so I am reposting it. Before cooking, PLEASE CONSULT your instant pot manual for the proper rice to liquid cooking ratio for your instant pot. I use a 1:1 ratio, but some require a 1:2 ratio, so you may want to add an additional cup of broth.       
  •  *Prepare all of your ingredients and have them ready. This will help prevent too much liquid from evaporating during sautéing and help you avoid a burn notice.
  • Turn Instant pot on sauté setting. Add oil. Season chicken with salt and pepper. 
  • Add chicken to the hot pot and cook for a few minutes on both sides, until the skin on the chicken thighs is golden brown and crispy. Remove chicken to a plate.
  • Add onion, bell pepper, garlic, oregano, paprika, cumin, salt, pepper and tomato paste to the pot. Stir well and sauté for 2 minutes. Remove everything to a plate.
  • Add white wine to the pot to deglaze the pan, scraping the browned bits from the bottom of the pan. Cook for about 1 minute until most of the wine has evaporated. Turn the pot OFF!        
  • Add chicken broth and bay leaf to the pot and stir. Add the veggie/spice mixture and stir to combine. Pour rice over everything and place chicken thighs on top, skin side up.
  • Secure instant pot lid, with valve turned to the sealed position. Cook on manual, high pressure, for 15 minutes. When the timer beeps allow the pressure to naturally release for 15 minutes before removing the lid.
  • Remove the instant pot lid and pour the frozen peas on top of the mixture. Return lid and allow to rest for a few minutes.
  •  Remove the chicken to a plate. Gently fluff rice with a fork.
  • Garnish with cilantro or parsley.

Notes

Chicken thighs: If using boneless, skinless thighs, cook time is 8 minutes on high pressure. Directions for frozen chicken or chicken breasts are above in the post.
Tomato Paste: you can substitute 1 cup of diced fresh or cooked tomatoes, strained
Wine: I use Chardonnay. Any dry white wine would work. The alcohol gets cooked out. If you don’t want to use wine, just leave this step out and deglaze the pan when you add the chicken broth.
You will find many answers to FAQ about the Instant pot, above in the post!

Nutrition

Calories: 705kcalCarbohydrates: 71gProtein: 28gFat: 31gSaturated Fat: 7gCholesterol: 113mgSodium: 385mgPotassium: 636mgFiber: 3gSugar: 4gVitamin A: 1305IUVitamin C: 45.5mgCalcium: 65mgIron: 2.9mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?! 

RATE this recipe and COMMENT below! I would love to hear your experience.

This post contains affiliate links.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    I also got the food burn warning but it’s a skill issue on my part, the instant pot sat there for 20 minutes and never actually pressurized because I’m not familiar with how it works. I get this like every time I try to pressure cook.

    Still absolutely delicious I’m 100% gonna do this again.

  2. 5 stars
    This was delicious. I used boneless thighs and shredded the meat and mixed with rice before serving ( I still cooked for 15 minutes , came out fine). I also added about 5 chopped carrots and substituted baby spinach for frozen peas. I made sure to deglaze properly with wine and I did not get a burn notice. Great recipe thanks!

  3. 5 stars
    I own a 3 Quart Instant Pot Duo. Had a hard time getting measurements which typically are for 6 quarts. I own this one because I am only 1 person in the household. Chihuahuas don’t eat much. It turned out good but had to throw some stuff away. Any idea’s.

  4. 3 stars
    So this was my first instapot recipe and I imagine it gets easier if you have the desire to keep trying.
    The chicken was super tasty and tender. I used my own curry powder from 27 spices. The rice was tasty but over cooked. It did not burn and the crispy rice bits were delicious. I would not cook it all for 15 minutes. Probably 12. And then I would allow only 10 minutes to rest. Step # 8 needs additional steps. In all probably should not use this as your first attempt but it was the most tender and tasty chicken I’ve had. Issue as I see it all instapot are not created equal so you need to learn your own. For someone who needs to follow a recipe exactly, use an enameled pot and finish in oven and skip the instapot.

  5. This was good. I made a couple of tweaks. I used chicken breasts that I cubed and shook in a bag of the seasoning and I added a dash of cayenne for a kick. I browned the chicken and sautéed with the bell pepper and onion. Added a can of rotelle and tomato paste (I can’t bring myself to only use a little and have to toss the can. It’s a waste). I had little over a cup of chicken broth and I poured that in and sprinkled parboiled rice over the top. Do not stir the rice. Cooked for 15 min and let sit for 15 min then decompressed. And topped with cheese. Turned out perfect and everyone loved it!

  6. 5 stars
    I made this last night and it turned out perfect! I used chicken breasts because that’s all I had and preasure cooked to 8 minutes. I used an extra quarter cup of chicken broth to ensure no burning.

  7. 5 stars
    I didnt use the green pepper but added some 1/2tsp curry and tumeric as additional spices along with a can of mushroom soup. Was going for a somewhat sticky gooey result and the result was awesome and flavorful. also had to use chicken wings which worked out well.

  8. Skip this recipe in the Instant Pot. The rice mixture sticks and gives a burned food warning and shuts off. I had to continue cooking in the oven.

  9. This is, by far, the BEST chicken and rice we’ve ever eaten. I’ve made it for family & friends, and it’s always a HIT..! It’s our go-to during sick season because of the chicken! I use my homemade broth and I always use complete seasoning in place of the salt.. It adds a little more salt and some cilantro which goes over surprisingly well! I will say that I’ve only ever gotten it to work in the instant pot once! LOL! I’m thinking it has to do with how well you’ve rinsed your rice. Either way, I can throw it all into a Corning Ware dish with it’s glass lid and finish off in the oven with no problem! I just wanted to give a big high five and thumbs up for the flavor profile alone! The only differences or changes I’ve made other than the broth/complete seasoning is that I throw an entire can of drained sweet peas in with everything for the entire baking or pressure cooking process and I have found that I/we as a family prefer the canned diced tomatoes(Hunt’s Fire Roasted Garlic) over the tomato paste and I also use the entire can. Regardless, THANK YOU FOR MY NEW RECIPE !!!

  10. 5 stars
    I never write reviews but this turned out delicious! Followed her brown rice instructions 25min pressure cook/ 5min natural release. I did 1/2 green pepper and 1/2 red bell pepper. And added more seasoning including Sazon tropical. Perfect and family enjoyed.

  11. We thought this was great! Adults added hot sauce to their own portions. I followed exactly except I used my 8qt so I adjusted for size as follows for anyone interested. The time worked exactly as listed.

    8 small bone-in, skin-on thighs
    3 cup rice (Lundgren jasmin)
    3 cup stock
    Heeped the seasoning
    (My onions/bell pepper sauté deglazed just fine so I just left in pot and splashed with wine to save the extra step needed to remove veggies).

    I might double the seasoning next time instead of heeping but otherwise will repeat.

  12. 4 stars
    Cooked it in a 3 Qt IP first time; no problem. Next time used a 6 Qt IP and kept getting burn notice. Used 1 cup rice and 1 1/4 cup of broth and 4 large bone-in chicken thighs. Wonder if weight of larger thighs pressed down too much on the rice/onion/spice mixture and caused the burn notice. Will change to 2 cups rice and 3 cups of broth in future to see if that works better. Also, what about putting the chicken on the trivet to keep pressure off the rice/veg/spice mix??

    1. 5 stars
      1 cup rice 2 cups liquid. Standard directions for cooking rice. Stove, oven or instapot. Mine never burns.

  13. 1 star
    Doesn’t work. This is a good way to ruin your pressure cooker pot. Not enough liquid to cook the rice before it starts burning at the bottom. Never reaches pressure due to thermal protection because the rice is burning at the bottom of the pan.

  14. 1 star
    many years experience with genuine Instant Pot and this is the first recipe with THREE times burn message ….. clearly, even with more stock, this recipe just does not work …. if in UK / EU, don’t bother, waste of 3 hours and much energy and ingredients …

  15. 5 stars
    Absolutely delicious one-pot meal! I added 1/2 cup more stock to make it “a la chorrera” style (didn’t have beer on hand). I will use this recipe from now on. Thanks! 👍🏼👍🏼👍🏼

  16. I’ve had sooo many issues making rice in the instant pot. I consulted the internet and the suggestion I saw was to turn off the “Keep Warm” option. I have only tried it once, but I was successful in not burning my rice. Because of that, I am willing to try this recipe again 🙂

  17. This was fabulous! Chicken tender and very flavorful. Rice and veggie combo was excellent. This will be a regularly repeated recipe at our house! I added a few chopped sundried tomatoes to add more tomato flavor since I didnt have tomato paste. Worked out perfectly!

  18. I got the burn notice twice even after adding extra broth but I think the mistake was measuring the rice dry as there was way too much. You do say rinsed in the ingredients list, but maybe the rice should be soaked, then measured before using. Also the comment about not stirring might be a good idea. Thanks for the recipe, I will try again.

    1. I’ve noticed with the instant pot if even a sliver of fond is not deglazed completely, I get a burn notice. Those of you that are getting a burn notice, when you deglaze make sure all of those bits have been broken free before proceding. Just my thought.

  19. 5 stars
    I got the formula down for bone-in chicken with brown rice – 11 minutes on high pressure with a six minute natural release. Perfection!

  20. You have accounted beautifully for most variations but I have another I need guidance on—chicken breasts (skin on, bone in) and brown rice. The time needs to be lengthened for brown rice but shortened for breasts vs thighs. 10 minutes with 5 natural release?

      1. 5 stars
        Thanks Stacy! I hadn’t seen your response when I posted my most recent. I did 10/5 but found the rice didn’t fully cook so I fired the IP back up for one more minute with a quick release at the end.

        This recipe is fantastic. So satisfying and much to my delight, my two-year old gobbled it up. There’s nothing not to love about it if someone likes nourishing and flavorful food.

        Note: I was trying to use up an oversupply of bell peppers so I put three in-red, orange, and yellow- to great end (no green because I think green bells have a unique taste I’m not always fond of).

        I think if someone finds this bland, they either need to use a bit more salt and pepper in the beginning on the chicken (not throughout, which I usually find excessive) or try using a packet of Sazón Goya in place of the salt.

        1. Thanks for responding and letting us know what worked for you and BRAVO for throwing in the extra veggies you had!! Thrilled that you loved it so much.

  21. 5 stars
    First time using my Instant Pot, and everything was perfect!!! This recipe was awesome and a hit with my family! Great flavours and so simple to make. I don’t know why this recipe would be difficult to make, as I found the recipe very straight forward and easy peasy!! Will make again, thanks!!!!

  22. Followed the recipe to the letter, twice now and came out perfect! The issue with the burn notice (which I didn’t get) I addressed by adding a little more olive oil when sautéing the onion, bellpepper, garlic, tomato paste and spices. Tasty!!

  23. 5 stars
    I have made this recipe quite a few times as my family loves it and asks for it frequently. I follow this recipe to a T each time and have no issues with burn notices.

    Thank you for this flavorful and easy to follow recipe!

  24. 2 stars
    I got the burn notice on my instant pot. I checked the rice to water ratio in the manual and it said it was 1:1. I even added extra liquid because I wanted to make sure it didn’t burn. Not only did it burn, the instant pot stops the pressure cooking so I had no idea how much had cooked. It ended up being a mess. I put it in the oven and it was sort of OK flavor-wise.

  25. Taste was delicious, but was not able to get the skin crispy with only a couple of minutes of sauteing. How long does it take to get it crispy?

  26. 2 stars
    Good flavor but could not get the burn notice to turn off no matter what I did. Tried 4 different times before I gave up and cooked the chicken in the oven

    1. The same happened for me and I scraped the bottom of the pan clean with added broth. Then added more. Still a burn message. Maybe the tomato paste? Maybe cook on low pressure instead? I hate to give up so I might try with chopped tomatoes next time.
      I finished on the stove and it was delicious!

      1. I added way too much tomato paste. I didn’t see the measurement. Tomatoes burn super easy, this happens with Mexican rice too. Did you add more than the recipe called for?

      2. I tried all kinds – adding more stock, still burning – then cooking in microwave and hob, rice way overcooked and chicken still not fully cooked ….. it went in the bin / cats

  27. 4 stars
    This was pretty good but I thought it could use some more flavor. It was a little bland but I had added 3/4 cup extra broth because I was afraid of the burn notice which did not happen. Next time, I’ll use a little less broth and might add some fresh tomatoes and saffron. Thanks for this recipe!

  28. 5 stars
    We LOVED this!!
    I made a few alterations though due to not having things on hand at the time. Instead of a pepper & a whole onion, I used a bag of frozen peppers/onion mix. Then I used tomato sauce due to not having tomato paste & I just omitted the white wine. Really though it was fantastic & we’ll definitelymake it again!

  29. 4 stars
    I would give it a 5 star, because it was delicious, but being relatively new to my Ninja it said add water before it even started cooking. Scared me. So i opened it and started over. Added more chicken broth this time. Rice was a little bit more done then i like, but over all this was wonderful. I will definitely be making this again.
    Thanks for the recipe

  30. 5 stars
    This is the first meal for me to make, as a newbie to IP cooking. I was unsure about making this bc the burn notice scared me a bit, being ‘new’ to this.
    I love Arroz con pollo & went w/your recipe. However, I didn’t use any wine so I made sure to scrape the pot well. I also used a can of Rotel instead of tomato paste plus I used an extra 1/4 C of chicken broth.
    Well, my husband & I just ate it for lunch & it was pretty good. Next time I might add something else to make it a bit more tasty but I’ll definitely make it again. Thank you, Lauren, for sharing your recipe.

  31. 5 stars
    I used your recipe as my base. I go a little bit crazy with spices though. I also added diced tomatoes with juice and just altered the amount of other liquids added. I got the burn notice, but expected to. I just let the pressure naturally release and everything was good. I actually sauted my chicken with my onion, spices and garlic, added the wine then so that the flavor was a bit more pronounced. Then I removed all of that to then fry the white rice a bit in butter. I did deglaze the pot after all that but not as well as I should have lol. Honestly though, I’m so glad I came across your recipe. I had never used wine in my Arroz con Pollo before and my husband and I absolutely loved it.

  32. 2 stars
    I did not get a burn alert – I have discovered the hard way that you DO NOT stir ingredients when dealing with tomato-based anything. Layer everything. So in this recipe, after adding the broth and deglazing, then adding the veggies back, I recommend NOT stirring the veggie mixture. Gently add it to the liquid, then gently add the rice and DO NOT STIR, then gently add the chicken on top. It seems weird, but it all comes together, promise.

    My issue is just that this wasn’t good. It was so, so, so bland in both flavor and texture. The rice was mushy and the chicken was just barely done – kind of rubbery and mushy at the same time. It had so little flavor too – and I am not really sure why. I recommend going old school and just doing this stove top. The results will be better and it won’t take any longer.

  33. 3 stars
    God my rice was stuck to the bottom of the IP and I did follow the directions to a tee. I ended up putting it on the rice setting and I’ll see where it goes from there . Gotta say I feel no hope LoL glad you all did well.

  34. 5 stars
    Followed recipe as-is. Came out DELISH! Not sure why so many folks get the dreaded burn notice. I have a Ninja Foodi and have never gotten it. Will be adding this to my rotation.

  35. Step #6 is very important. If you don’t get all the brown bits off, the instapot will keep saying BURN. I think I will cook everything in a frying pan before transferring it to the instapot in the future. Glad I found this receipe, though. Was craving arozz con pollo.

  36. 5 stars
    Omg this recipe needs more 5 stars! I got my kids to ENJOY rice! Thank you! So actually my instant pot said “burn” too but I let it run its course because I followed your updated instructions. My instant pot rice ratio IS 1:1 and it really DID turn out amazing! The rice had a light caramelized color on the bottom that actually made it more delicious! NO ACTUAL BURN! Thanks again 🙂

  37. I love this recipe! Although I have gotten the burn notice before, so I decided to start sauteing everything in a pan on the stove and then when it’s ready to cook I put everything in the Instant pot and set it for 8 mins (I use boneless thighs). It comes out great.

  38. 4 stars
    I liked the recipe. I made it with a big bone in chicken breast and also used brown rice. It did get creamy, like risotto consistence, but I think it’s because I did use 1 cup of canned fire roasted tomato drained. I increased the time to 22 mins with 10 mins NR. It did turned out good, no BURN signal and the chicken breast was fully cooked. Will be making again!

  39. 1 star
    I’m sorry to leave such a negative review… but this recipe didn’t work at all for me. I’ve been trying for 45 minutes for my IP to come to pressure. I’ve added an additional 2 cups of liquid, done all the tips I can find for when the IP won’t pressurize. It’s not able to boil enough to pressurize (yes my vent is CLOSED). Any liquid and heat just goes into the rice. It’s not even creating any decent amount of steam out of the vent. No burn error. Very very frustrating. I don’t even know how to scrap this.

  40. 5 stars
    Love this recipe! Be sure your spices are fresh for best flavor.
    I brown my chicken on the stove, and saute the veggies in the Instant Pot to avoid the burn notice and cook a little faster.
    I also add the extra water for the rice.
    I’m so glad this recipe is back! My son would lick the pot clean if given an opportunity!

  41. 5 stars
    2nd time making this and I really like it! Need to adjust more for the liquid part but overall pretty good!

  42. 3 stars
    Used 1 cup of rice need bought 1 and a 1/4 but ok needs way more seasonings but okay for a quickmeal longer cook time for chicken for me .

  43. 5 stars
    This came out so good! I did read some of the comments about the rice being overcooked, so I used brown rice instead of white. It is healthier anyway, and that really seemed to do the trick! Never got a burn warning. Ty for this recipe!! Even my 2 year old twins devoured it!

  44. 2 stars
    This was a bit of a disaster for me. I read all of the disclaimers- thoroughly rinsed the rice to prevent sticking, double checked my Instant Pot manual for recommended ratio of rice to liquid which said 1:1, removed pot completely to cool before adding rice, liquid, veggies and chicken before pressure cooking…I still got the Burn message. Added more liquid to 2:1 ratio and it came back again. So then it was a frenzy to throw the chicken into a cast iron pan and the rice into a regular pot to try and salvage dinner. What ended up coming out was okay, but it was not worth all of the work to cook the meal an entirely second time and method, not appreciated on a week night! I did read all of the disclaimers so the blame is 100% on me for taking a gamble!

  45. While the flavors were really good…I followed the recipe as written. Rinsed the rice very well. Pressured cooked and NR for 15 minutes each and the rice was really really over done. My husband loved it. Next time I will make some adjustments. Thank you.

  46. I made this recipe twice. The first time I followed it exactly (and it was PERFECT) and the second time (two days later because my family loved it sooooo much)! The second time I made it, I had to do it from memory because the recipe had been taken down for adjustments and I missed the step of turning off the saute setting before turning it to set to pressure and ended up getting the burn notice. I was going to print out the recipe and forgot and after making it from memory, I’ve forgotten the quantities. Could you please send me the original recipe? It was fabulous and my husband and kids LOVED it!!!!

  47. Most recipes I’ve seen – to prevent the burn notice with the newer pots – after you sautee the chicken and veggies – remove the inner pot to allow it to cool before adding the rice and broth – that way it isn’t starting out at a high temp.

  48. 4 stars
    I am new to IP and this is the first recipe I made. I use thus all the time but I make some modifications. I never have pepers so I use carrots onion and celery. Instead of tomato pasy I pour in V8 juice. You do need to pay attention to the liquid ratios because I use different kinds of rice. Whatever I happen to have. This is a favorite at our house. 4 stars just because it requires some modifications but this is an excellent base recipe!

  49. 5 stars
    I made this recipy 2 weeks ago and it was just delicious and perfect! Thank you so much for sharing, dear Lauren!
    Today I wanted to cook it again, but I couldn’t find the ingredients / quantity specification.
    I tried to do it by heart and it was good aswell, but I added too much liquid.
    Your recipy just worked perfect for me, dear Lauren, can you add the quantity specifications once again?
    I would be so grateful!
    Best regards from Germany!

  50. Oh please bring this back! I made this in the slow cooker and it was really great. Good enough I decided to come back and print out for the “Keeper Recipes” file only to find it gone 🙁

  51. 4 stars
    Oh no you took down the recipe! I didn’t follow it exactly. Don’t remember the changes I made. I did get the burn notice which really surprised me. But I REALLY enjoyed the flavors!!! That’s why I came back looking for the recipe! I was going to use the same method for my black beans. I hope you get it figured out so we can all get back to cooking this yummy dinner! Maybe the paprika and cumin soaked up some of the liquid and rehydrated?

    I gave four stars because the flavor was so good and I know you’ll get it right with some more testing.

    1. I too am at a loss. I made this once and loved it. Based on the comments I remember using to chicken stock by half a cup but I don’t remember how much rice to chicken stock. I was so looking forward to this! 😭

  52. 5 stars
    Oh no you took it down but we’ve only had success with this recipe with frozen bones chicken thighs and brown rice! Our favorite go-to chicken rice instant pot recipe

  53. 3 stars
    This was my third recipe I’ve tried on this site and I’m not too happy with the results. The video that shows how to make it differs from the directions. So I I just followed the video and hoped for the best. The flavor turned out pretty good, however, my rice is pretty gooey and soft. Other than that, this dish turned out okay, but I probably won’t make it in the future.

    Oh, also, I never got the burn noticed. So I’m guessing something went right.

  54. 5 stars
    Made this for the family tonight and we loved it. Great flavor and super easy to whip up. Didn’t have any white wine, so I upped the chicken broth by 1/2 cup. Mostly follwed the recipe and had no issues with burning. This will be added as one of our routine favorite meals. Thanks!

  55. This was a disaster. I checked my instant pot ratio to make sure 1:1 and followed the recipe. Burn notice all throughout! I typically only leave positive reviews, but I had to break tradition just to warn anyone who wants to follow this recipe during a time where things are so uncertain. My partner ended up ordering pizza last night. Wish I would’ve read the comments first.

    1. Was your valve not set to sealed? I made that mistake before when I was new to using my instant pot and all the water evaporated and the rice burned out.

  56. On other recipes say DON’T stir in the rice as it causes it to burn. Just leave it on top of the ingredients. That is what I did with this recipe and it didn’t burn.

  57. My daughter made this for her family following as written using her Instant Pot. Came out perfect and oh so delicious. My husband and I are making it tonight in our Instant Pot. Thank you for posting this recipe! We have all ingredients in hand, thankfully!

  58. 4 stars
    Made this dish because I happen to all the items at home and have been wanting to start using my Insta pot. It worked out great, did not get any burn notice and I would make it again!

  59. 1 star
    DO NOT attempt this recipe! Nothing but constant burn notices. Had to finally broil chicken in oven and make rice on stove top. I even tripled the broth to rice ratio. This is a lost cause of a recipe.

  60. 5 stars
    I used diced tomatoes and zucchini because I didn’t have pepper and this came out amazing. I also used a box of spanish yellow rice and threw in the seasoning that comes with the package and then used less of the other spices. Mine didn’t burn at all! Actually could have used less liquid I think. The liquid from the diced tomatoes and zucchini probably helped.

  61. Disapointed. Followed the updated instructions and got the burn warning. Scraped the pot and added more liquid. Burn. Scraped a second time and added even more liquid. Burn. I scraped 4 times, adding liquid every time, and finally gave up and put it in the oven. My IP calls for 1:1 with rice. I probably ended up with 3:1 liguid:rice. I’m not sure how it will taste once it is finished. I hope it is worth all of the trouble.

  62. 1 star
    This recipe WILL BURN in your insta pot. The flavors are there, but something like this is destined to fail simply because of how the insta pot works. The ONLY way I could see this working would be to bring the liquids and spices to a boil before adding the rice than quickly adding the rice and sealing it hoping it will come up to pressure before it burns.

  63. 5 stars
    Fantastic! Will Make again. Did not get “burn” notice and only made a couple of minor changes. I used brown rice, but only because I did not have white. I did use the 1:2 rice-water ratio. I used a full small can of tomato paste instead of just the 1 tablespoon. I also used 8 boneless, skinless chicken thighs but did not double anything else in the recipe. I stayed with the 15 minutes cooking time and did not decrease it as suggested for boneless/skinless. This was perfect. The chicken did fall apart, but my husband and I mixed it all together and ate it as a chicken/rice bowl. We were very pleased.

  64. 1 star
    First time I’ve ever had a burn notice so really disappointed. Cant comment on flavour as I’m trying to save my instant pot 🙁

  65. 5 stars
    I have made this numerous times…even substituting the chicken with pork tenderloin. Never have I gotten the burn message and it always tastes marvelous!!! I don’t use the tomato paste/sauce though. I also sub brown rice and cook for 22 minutes adding 1/4 cup more liquid.

  66. 1 star
    DON’T WASTE YOUR TIME! FIND A DIFFERENT RECIPE ONLINE. I tried with the adjustments of my IP (1:2 ratio) and still got the burn notification. Even more so, this recipe has zero flavors for those with pallets that enjoy or are used to flavor. You’re better off cooking your rice and chicken on the stove top.

  67. 5 stars
    I’ve made this recipe twice now and it’s turned out beautifully both times. My husband and I got our instant pot for Christmas and actually love the rice!

  68. 3 stars
    Didn’t have any burn problems like some others reported, but felt that the flavor was fairly bland. Won’t be making it again.

  69. ABSOLUTELY DO NOT MAKE THIS RECIPE!! It does not work. You will get the burn warning every time. I have a brand new instant pot that uses a 1:1 ratio and I got the burn warning immediately. Don’t waste your hard earned money on this badly written recipe. This person should take this recipe down.

  70. We made it tonight 1/21/2020. It burned. I had to remove everything, wash the pot, a cook all separately. Perhaps if cook on the “rice setting” it would work.

  71. I tried this recipe tonight. Although I found it initially time consuming with the prep work and sauteing the chicken. I used a bit more olive oil but did not get a brown coating. It was on saute low. I also added 3 & 3/4 cup of broth because of the comments. I also used 8 boneless chicken thighs so I cooked it for 8 minutes. It turned out perfectly! I did however add cayenne pepper and turmeric to the spices and eliminated the bay leaf. It was very tasty with lots of leftovers. Thanks for sharing! 😀

  72. I’m not sure why I didn’t get a burn notice because it did burn. Thankfully my pot cleaned up easy. And the rice was gooey, not runny like others stated. Minus those thing, the chicken cooked perfect. I added a tablespoon of Adobo sauce I had open in the fridge. I think I would add a little more if I were to make this again.

  73. 1 star
    Do not attempt! I followed exactly and kept getting burnt message! Extremely frustrating! Rice is now on the stove and I am cooking the chicken separately.

  74. Unfortunately I got the burn notice twice although I added more broth. Nevertheless the rice was cooked perfectly and tasted good. A little burned to the pot but not too bad. The instant pot never reached pressure so the chicken wasn’t done cooking yet but had a somewhat crispy skin. I transfered the chicken to the pan instead.
    I will try this recipe again and tweak it till it works (more browning time for the chicken and a litttle more broth).
    Thank you for the recipe!

  75. 3 stars
    I’m a pretty good common sense cook and I’ve use the InstaPot quite a bit. I’ll have to say this didn’t turn out the way I had hoped. Although I read the IP book about the “burn” warning, I had a lot of trouble with it. I added more broth than the book recommended. But it still gave a burn notice. I scraped the bottom three times and added even more broth. As for the chicken browning during the saute period. Forget it. Didn’t happen. So I monitored as best I could and kept scrapping and testing for tenderness of the rice. For the positive side, the rice tasted very good with spices in the recipe (it needed more salt, but I’m a salt freak). Visually speaking, I would NEVER serve a guest something that looked like this. Maybe this would work with a standard stove top pot and sear the chicken in a skillet.

  76. This recipe made me put my Instapot in the closet. Burn Notice. Didn’t think it would happen to me but it did. I don’t burn things on the stove or in the crockpot so I’m going back to that. Can’t be dealing with a ruined dinner when ppl are hungry.

  77. 5 stars
    I just got my pot. This was my first attempt. I did not have everything from your recipe on hand, so I just used it as a guideline. I had a box of Zatarans yellow rice , so I used that. Browned my chicken thighs, deglaze the pot, used a one to one ratio on the rice and cooked as you directed. It came out absolutely perfect! Chicken perfectly done, rice done…delish! I will make it again and will follow your recipe next time. Thanks for making my venture into instant pot cooking successful!

  78. Received an InstaPot for Christmas. This was my first recipe bc I had all the ingredients. I used 8 boneless, skinless thighs. I did 2 cups of rice and 4 cups of chicken broth. We have a boatload of leftovers😆 which is fine. So, it was a bit bland, I need to add more seasonings. The rice was done for sure. Probably a little too much broth but it didn’t burn! I love how the chicken was so done that it fell apart and we used it in tortillas with hot sauce or salsa. This will help me play with the next recipe. I may use quinoa next time.

  79. 4 stars
    I made this recipe exactly as written. Used 2 cups jasmine rice and 2-1\2 cups of broth – same rice and ratio that I always use. The chicken turned out perfect but the rice was a bit undercooked and broth wasn’t absorbed. Looked more like soup. I removed the chicken and put the rice back on manual foe 5 more minutes with NPR. It was better but still kind of soupy. Not sure what I did wrong.

  80. The recipe sounds like it would work! $50 later it was a bust. I think at its core it’s good. My instantpot had BURN all over it! I tried to recover but the rice turned to mush! I think it should follow your normal water to rice ratio which is 1 cup rice to 2 cups water!. Good luck

    1. I’m so sorry this happened (and I have no idea how the ingredients cost you $50.??) My instant pot requires a 1:1 water and rice ratio. I don’t know what brand or size you were using but I would consult your instant pot manual.

  81. 2 stars
    I give it low rating due to also getting the burn notice. An extra cup of broth didnt work for me and I have a mess of instant pot and now casserole dishes to clean and no idea how long and what temp to cook it on. Dinner took so long I now had to make a separate dinner for the kids. Please remove this recipe, help figure out the actual needed ratio, or give alternative cooking options when you get the burn notice.

  82. This is ridiculous. I should have read the comments first. Do NOT use this recipe unless you are trying to invent new cuss words! Currently trying to salvage it in the oven and googling “how to clean a burnt instant pot”

    1. I’m really sorry this happened to you! Did you double check your IP manual for the correct rice to liquid ratios for your pot? I have never had an issue with this recipe in my IP–but there are so many different brands now and the new pots are much more sensitive to the burn notice then the old ones, so it’s hard to diagnose individual problems, when mine works great for this recipe.

  83. I tried this recipe tonight because it looked good and I wanted something different for the chicken thighs. I should have known there would be problems given all the “Burn” comments. I have an Instant Pot that states 1:1 for white rice, but I added 3x the amount of liquid given all the comments and I also got the Burn notice on my Instant Pot while pre-warming. It never got to the cooking phase because of the Burn notice and I tried to finish cooking in the oven, but the rice tasted like mush and was not good at all. Unfortunately I don’t know what else I could have done.

  84. Trying to head the warning of a “burn” in the instant pot- I added an extra 1.5cups of broths. I used thawed boneless thighs and brown rice so I went with the 22minutes at first. I had a lot liquid left after 22 minutes so I did another 15 minutes. It came out very creamy and paella like..:smells wonderful and tastes great! My chicken pulled apart into pieces so I added already cooked shrimp to go with the paella theme. Yummy!

  85. Darn! I should have read the comments. I thought the liquid-to-rice proportion was wrong, but then rationalized that perhaps enough moisture came from the other ingredients and the pressure. Burn notice! Too bad this was my first recipe for this brand new Instapot, so my wife is unimpressed with the new gadget.

    1. I’m so sorry John! This recipe always works great in my instant pot, but I have added a note to the instructions for readers to double check their liquid to rice ratio requirements for their specific instant pot to make sure it will work for them.

  86. I had the same problem, “burn” message on my instant pot. My instant pot never got to pressure and the bottom of the pot was stuck with burned rice. I transferred the contents to a pot and finished cooking it on the cooktop (I had to add another 1-1/4 cups water). The rice to water ratio of 1 to 1 did not work for me. I think it should be closer to 1.5 -2.0 (water) to 1 (rice)??? not sure. On the upside, the taste came out nice. I will make this again, but probably on the cooktop and not the instant pot.

  87. Same as Jennifer… had to finish in the oven in a casserole dish. After doing some sleuthing on the internet, many say not to mix a paste (such as the tomato) but instead to dollop it on top and mix after cooking is done I can’t imagine one tablespoon would make much of a difference though? I made sure I rinsed my rice well too. Oh well.

  88. 2 cups of chicken broth to 2 cups of rice did not work. I got a burn notice halfway thru. Usual rice to liquid ratio is 1 to 2. I luckily caught it just as pot shut off. I removed contents, washed pot ad cooked the rest of the time. Yes, the pot was well deglazed before I pressure cooked.

  89. 3 stars
    I love love love the taste of this recipe, but I had endless trouble with the ‘burn’ message of the Instant Pot! I had to finish the dish in a casserole dish in the oven. I read all the hints and rinsed my rice in water before cooking for 3 minutes in a colander. If anyone has any other hints, please email me at duvenjennifer@gmail.com because i love this so much and want it to be easy! Thank you!

    1. I’m so sorry that happened! I’m not sure what brand/kind of instant pot you have–I have never gotten the burn message. I would definitely consult your manual to see what the liquid to rice requirements are. Also, try spraying the bottom of the pot with cooking spray.

  90. 5 stars
    I used Natty Lite to deglaze my pot. It got all them yummy bits off my pot’s bottom. Then them bits got all in my chicken. It was yummy.

  91. This is delicious, but I think there is a mistake in the recipe. With 2 cups of rice, there should be 4 cups of chicken broth. I believe that is why some people have reported problems with burning. Anyway, that is what I did and it turned out great!

  92. 5 stars
    Delicious and easy to make. Even my picky 12 year old loved it. So it’s a win from my family. We will be making this meal again!

  93. 5 stars
    The first time I made this the burn notice came on so I took out the chicken and finished it with new rice in the oven. Tonight I made it again this time with for pork chops. I fried the chops in a separate pan and then sauteed the veggies, spices, and rice in the pan. This time I used 3 1/2 cups chicken broth in the pot first with the bay leaf and then the rice, veggie, spice mixture with the chops on top. Copied on high pressure for 15 and let NR 15 minutes. It was perfect! Thanks so much for sharing the recipe. I will make this again with chicken thighs it pork chops.

    1. 1 star
      I followed my ip recommendation for white rice 1:2 and still got 2 burn notifications. I gave up after that. What was supposed to be an easy meal after a hard day at work turned into scrubbing a thick crust of burnt rice off my pan.

      1. I’m so sorry it didn’t work for you–I’m not sure what type of IP you have but for mine this recipe works perfectly.

  94. I got the burn notice too, the rice was sticking to the bottom even though minimum liquid was met. May need more broth. I ended up finishing it on the stove.

  95. 5 stars
    Great recipe., I made a few changes to give it a Cuban flair. Change the wine to beer, add a Goya seasoning packet, make the rice Bastic or Valencia. Omg this was awesome!!!

  96. 5 stars
    I did not make this exact recipe, but used the important cooking techniques mentioned. Thank you for such a detailed recipe. Sometimes process is more crucial than the ingredients. Cheers All!

  97. I tried making this yesterday and I got the burn notification 🙁 It smelled really good but I couldn’t eat it. Any tips or suggestions so I don’t get the burn notification again would be great. Thank you

    1. Hi Lisa, first I would check you IP manual for the minimum liquid requirements (the newer IP are more sensitive to the burn notice). Next I would make sure to rinse the rise really well. I would then spray the bottom of your pot really well with non-stick cooking spray before you begin. Hope those tips help!