5 from 1 vote
Spanish rice and chicken (arroz con pollo) served on a white plate with a fork.
Instant Pot Chicken and Rice
Prep Time
5 mins
Cook Time
20 mins
Extra wait time
15 mins
Total Time
25 mins

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!

Course: Main Course
Cuisine: American
Servings: 5
Calories: 705 kcal
Author: Lauren Allen
  • 1/4 cup olive oil
  • 4-5 bone-in chicken thighs , with skin and bone*
  • salt and pepper
  • 1 onion , chopped
  • 1 bell pepper , chopped
  • 6 cloves garlic
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 Tablespoon tomato paste **
  • 1/2 cup white wine , optional ***
  • 2 cups long grain white rice , rinsed
  • 2 bay leaves
  • 2 cups low-sodium chicken broth
  • 1 cup frozen peas
  • cilantro or parsley, for garnish
  1. Turn Instant pot on sauté setting. Add oil. Season chicken with salt and pepper. 

  2. 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.

  3. Add onion, bell pepper, garlic, oregano, paprika, cumin, salt, pepper and tomato paste to the pot. Stir well and sauté for 2 minutes.

  4. 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.

  5. Add the rice and stir to combine. Add chicken broth and bay leaf and stir.

  6. Place chicken thighs on top, skin side up. Turn instant pot off.

  7. 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.

  8. 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.

  9. Remove the chicken to a plate. Gently fluff rice with a fork.

  10. Garnish with cilantro or parsley.

Recipe Video

Recipe Notes

*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.
**if you don’t have tomato paste you can substitute 1 cup of diced fresh or cooked tomatoes, strained
***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 Facts
Instant Pot Chicken and Rice
Amount Per Serving
Calories 705 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 7g 35%
Cholesterol 113mg 38%
Sodium 385mg 16%
Potassium 636mg 18%
Total Carbohydrates 71g 24%
Dietary Fiber 3g 12%
Sugars 4g
Protein 28g 56%
Vitamin A 26.1%
Vitamin C 55.1%
Calcium 6.5%
Iron 16.2%
* Percent Daily Values are based on a 2000 calorie diet.