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Instant Pot Chicken and Rice Pilaf recipe is perfect comfort food that is full of flavor and easy to make. This All-in-One-Pot meal will be ready in under 30 minutes.
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4.84 from 6 votes

Instant Pot Chicken and Rice Pilaf

Instant Pot Rice Pilaf recipe loaded with chicken and vegetables is perfect healthy comfort food for a crowd that is easy to make. This homemade All-in-One-Pot meal will be ready in under 30 minutes.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Mediterranean
Servings: 6 people
Calories: 315kcal


  • 1 pound chicken breast diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cajun
  • 1 tablespoon vegetable oil
  • 1 large onion diced
  • 2 large carrots diced julienne style
  • 1 can 15.5 oz chickpeas
  • 2 cups rice rinsed
  • 1 garlic head cut off the bottom
  • 2 1/2 cups low-sodium chicken stock
  • 1 cup parsley chopped


  • Dice chicken breast in 1x1 inch cubes. Season it with salt, black pepper and Cajun.
  • Set Instant Pot to Sauté on high heat by pressing “sauté” button twice. Sauté chicken in two batches for about 5 minutes, until golden color. After the chicken is done, scoop it out to a different bowl.
  • Add diced onion and carrots to the pot and sauté for about 5 minutes until the onion gets a nice golden color and carrots soften. Turn off the sauté function, by pressing the button “cancel”.
  • Add chicken to the pot and mix it together with vegetables. Add chickpeas on top, DO NOT STIR. Then add rinsed rice on top of the chickpeas, DO NOT STIR!
  • Cut off the bottom of the garlic head and press it into the rice. Add chicken stock, and season with a little bit more salt and pepper.
  • Cover with a lid and cook on Manual high pressure for 12. Make sure that the venting knob is turned to “Sealing”!
  • When it is done, let it naturally release the pressure for 5-7 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
  • After you open the lid, remove the garlic head. Mix the chicken and rice, add parsley, and mix again.
  • Enjoy!



  1. I like to brown the chicken in two batches, not to overcrowd the pot. Otherwise, your chicken will boil in released juices instead of sautéing.
  2. If you want to use chicken thighs for this recipe, make sure they are BONELESS and SKINLESS. Also, I would suggest to sear them quite well before adding all other ingredients to make sure they will cook through.


Calories: 315kcal | Carbohydrates: 39.1g | Protein: 25.9g | Fat: 6g | Saturated Fat: 1.4g | Cholesterol: 59.3mg | Sodium: 793.1mg | Fiber: 5.5g | Sugar: 5.1g