Instant Pot Chicken and Rice (A Pressure Cooker Recipe) - An easy one-pot meal prepared with Asian-style seasonings. The tender rice, juicy chicken, and colorful peppers are cooked with a gingery, garlicky flavor. So irresistible! {Gluten free adaptable} #recipes #asian #onepot #healthy
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5 from 3 votes

Asian Instant Pot Chicken and Rice (A Pressure Cooker Recipe)

A hearty one-pot meal with an Asian twist! This Instant Pot chicken and rice is super easy to make and so delicious. The tender rice, juicy chicken, and colorful peppers are cooked in a savory garlicky broth. It’s perfect for dinner or if you meal-prep your lunches. {Gluten-free adaptable}To make a gluten free dish, use tamari to replace the soy sauce.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main
Cuisine: Chinese
Keyword: comfort food
Servings: 4
Calories: 417kcal
Author: Maggie Zhu


  • 1 cup (240 ml) uncooked jasmine rice
  • 4 boneless skinless chicken thighs (about 1 lb / 450 g), or 2 chicken breasts (*Footnote 1)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon peanut oil (or olive oil)
  • 1/2 yellow onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons minced ginger (or 1/4 teaspoon ginger powder)
  • 2 teaspoons cumin powder
  • 1 cup chicken broth
  • 2 carrots chopped (yields 2/3 cup)
  • 1 bell pepper chopped (yields 1 cup)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil and toasted sesame seeds (Optional)
  • 2 tablespoons chopped green onion for garnish (Optional)


  • Place the jasmine rice in a big bowl and add a few cups of water. Gently rub the rice with your fingers a few times, then drain the water. Repeat 2 times, drain the rice and set aside.
  • Sprinkle salt and ground black pepper on the chicken. Let marinate while preparing other ingredients.
  • Add peanut oil to Instant Pot and press “Saute”. Preheat for 5 minutes or until it shows “Hot” on your Instant Pot Screen. If using a pressure cooker, heat oil over medium heat on a stove until hot. Add the onion. Cook and stir for 3 minutes. Add the garlic, ginger, and cumin powder. Cook for 30 seconds to release the fragrance.
  • Turn off “Saute” function. Add chicken broth. Use a wooden spatula to release any brown bits that are stuck on the bottom. It’s important to do this step before adding the rice, so the hot pan won’t scorch the rice.
  • Add the carrot and pepper. Spread the rice in the pot as evenly as possible. Top with the chicken thighs without overlapping. Drizzle soy sauce in the pot without stirring.
  • Close the lid and seal the valve. Set to “Manual” for 10 minutes. For pressure cooker, cook sealed over medium heat until pressure is added, turn to medium-low heat immediately. Cook under pressure for 10 minutes.
  • Once done, let the pressure release naturally for 8 minutes, then use fast release. Shred the chicken with two forks.
  • Drizzle with sesame oil and add the sesame seeds and green onions, if using. Mix everything well and serve hot as a main. (*Footnote 2)


  1. The cooking time stays the same if you’re using chicken breasts. If the chicken breasts are on the large side, slice them in half before adding them to the Instant Pot.
  2. The bottom of the rice will brown a little bit because of the soy sauce in this recipe. It is quite normal.


Serving: 4g | Calories: 417kcal | Carbohydrates: 46g | Protein: 32g | Fat: 10.9g | Saturated Fat: 2.6g | Cholesterol: 81mg | Sodium: 659mg | Potassium: 513mg | Fiber: 3.9g | Sugar: 4.8g | Calcium: 40mg | Iron: 4mg