Instant Pot Chicken and Rice Recipe With Frozen Chicken: Set-and-Forget Meal in One Pot

This one-pot meal solves the dinner dilemma when time is tight and ingredients are frozen. No thawing required—just dump and cook for tender chicken and fluffy rice in under 30 minutes.

The Instant Pot handles everything, from searing to steaming, while keeping flavors locked in. I’ve tested this method repeatedly to ensure the chicken cooks evenly without drying out.

What you get is a complete, hands-off dinner with minimal cleanup. The rice absorbs all the savory juices, making every bite rich and satisfying.

Perfect for busy weeknights when you need a foolproof meal with zero fuss. Here’s how to make it.

Ingredients for Instant Pot Chicken and Rice Recipe with Frozen Chicken

Frozen chicken meets pantry staples for a hands-off one-pot dinner in minutes.

The chicken thighs are non-negotiable here—bone-in, skin-on won’t cook evenly from frozen. Costco and Sam’s Club sell frozen boneless thighs in bulk, perfect for this method. For the rice, jasmine or basmati work too but may need a minute less cook time. Always rinse the rice to remove excess starch, which prevents gumminess.

No chicken broth? Vegetable broth with a bouillon cube works in a pinch. Fresh onion can be swapped for 1 tbsp onion powder, but the texture won’t be the same. Dried garlic at one-third the amount replaces fresh if needed. The peas are optional—frozen corn or diced carrots add color and sweetness without extra prep.

Leftovers keep for 4 days in the fridge and freeze beautifully for 3 months. Reheat with a splash of water to restore moisture. The broth can be prepped ahead and stored separately if you’re batch cooking.

Step-by-Step Instructions for Instant Pot Chicken and Rice With Frozen Chicken

This hands-off method transforms frozen chicken and simple ingredients into a complete meal with minimal effort.

Step 1: Sauté Aromatics and Toast the Rice

Set the Instant Pot to Sauté mode on Normal heat. Add 1 tbsp olive oil and let it heat until shimmering. Add the diced yellow onion and cook for 3-4 minutes until translucent and just beginning to brown at the edges.

Stir in the minced garlic cloves, 1 tsp dried thyme, 1 tsp dried oregano, and 0.5 tsp paprika. Cook for 30 seconds until fragrant. This builds the flavor foundation for the dish. Immediately add the 1.5 cups long-grain white rice and stir for 1-2 minutes to lightly toast the grains.

Toasting the rice enhances its nutty flavor and prevents it from turning mushy during pressure cooking. The aromatics should coat the rice evenly, creating a golden sheen on each grain.

Step 2: Add Liquids and Frozen Chicken

Pour in the 1.5 cups chicken broth and use a wooden spoon to deglaze the pot, scraping up any browned bits from the bottom. This ensures maximum flavor and prevents the Burn notice on your Instant Pot.

Stir in the 1 tsp salt and 0.5 tsp black pepper. Place the frozen 1.5 lb boneless, skinless chicken thighs on top of the rice in a single layer, pressing them down slightly so they’re partially submerged in the liquid. Add the bay leaf to the pot.

Don’t stir the chicken into the rice—this keeps the chicken intact for even cooking. The liquid should just cover the rice, with the chicken nestled on top.

Step 3: Pressure Cook and Natural Release

Secure the lid and set the valve to Sealing. Select the Pressure Cook or Manual setting and set the timer for 12 minutes on High pressure. The Instant Pot will take 10-15 minutes to come to pressure before the cooking time begins.

Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes. This gradual release prevents the rice from becoming mushy and ensures the chicken stays tender. After 10 minutes, carefully turn the valve to Venting to release any remaining pressure.

Step 4: Shred Chicken and Finish with Peas

Remove the lid and discard the bay leaf. The chicken should be fully cooked and tender. Using two forks, shred the chicken directly in the pot, mixing it into the rice.

Stir in the 0.75 cup frozen peas and the remaining 1 tbsp olive oil. The residual heat will thaw the peas in 2-3 minutes. Replace the lid and let the dish sit for 5 minutes to allow the flavors to meld together.

The peas should be bright green and tender, and the rice should be fluffy with all the liquid absorbed. Taste and adjust seasoning if needed before serving.

Pro Cooking Tips for This Recipe

Deglaze for Success

Always deglaze the pot after sautéing aromatics. I use a wooden spoon to scrape up every browned bit with 1.5 cups chicken broth. This prevents the Burn notice and adds incredible depth to your dish. 💡

Layer Chicken Properly

Place frozen 1.5 lb chicken thighs on top of the rice in a single layer. Press them down slightly to submerge about halfway in liquid. Never stir them into the rice—this ensures even cooking without breaking the chicken apart.

Perfect Pressure Timing

Set the Instant Pot to High pressure for exactly 12 minutes. The pot needs 10-15 minutes to come to pressure first. This timing works perfectly for frozen thighs and 1.5 cups rice every time.

Natural Release Matters

Let the pressure release naturally for 10 minutes after cooking. This prevents mushy rice and keeps the chicken juicy. I set a timer so I don’t forget this crucial step. 🔥

Shred While Hot

Shred the chicken directly in the pot using two forks while it’s still hot. It will absorb the cooking liquid beautifully. Then stir in 0.75 cup frozen peas—they’ll thaw in 2-3 minutes from the residual heat.

Final Resting Touch

After adding peas, replace the lid and let it sit for 5 minutes. This final rest allows the rice to absorb any remaining liquid and the flavors to meld completely before serving.

Frequently Asked Questions