Instant Pot Meal – Chicken Breasts from Frozen with Rice & Carrots

In less than 30 minutes, you can have an entire meal with tender chicken breasts, creamy risotto-like rice, and sweet carrots thanks to the Instant Pot.

In less than 30 minutes, you can have an entire meal with tender chicken breasts, creamy risotto-like rice, and sweet carrots thanks to the Instant Pot.

How many times have you reminded yourself to take the chicken out of the freezer only to discover that, after you started doing 10 other things, you totally forgot? For me, more often than I’d like to admit.

I have written about cooking chicken from frozen in a post aptly named How to Cook Chicken Breasts from Frozen and one for Chicken Parmesan Using Frozen Chicken Breasts. Both of these recipes use the oven.  The cooking times are based upon information from the USDA. Basically, it says you need to add about 50 percent more cooking time.

So, when I’m crunched for time and need to get a meal on the table in less than 30 minutes, I turn to frozen chicken breasts. And to make it even quicker, I put those frozen chicken breasts into the Instant Pot!

If you want to just cook plain frozen chicken breasts, head over here for the info. This is ideal for meal prep or for when you want plain chicken quickly.

If you want a full meal that starts with frozen chicken breasts, then turn to the recipe below. It uses frozen chicken breasts, uncooked rice, and uncooked carrots. That all goes into the Instant Pot and then blammo, you have a delicious one-pot dinner.

There is no fussing with multiple settings. All of the ingredients go in at the same time, you lock the lid in place, turn the vent to seal, and set the time. In the time it takes to round up the kids and set them to the task of setting the table, dinner is ready to be served. Supper saved!


Instant Pot Meal – Chicken Breasts from Frozen with Rice & Carrots

  • Author: Allie McDonald
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 4


IMPORTANT: This recipe has VERY mixed reviews in the comment section below. For that reason, I took the recipe down and retested it twice. It worked perfectly both times. While the recipe was down, I got the following in an email, “Hi there, I used a recipe off of your website last week in my new instant pot.  I saved the link because my family liked it so much!  However, I went back to make it tonight and the link no longer works. :-(  Can you tell me where I can find a post of your “Frozen Chicken breast, rice and carrots” instant pot recipe?”

I do not doubt the negative reviews that this recipe has received at all. But given my own success with this recipe, and that email, and some other positive feedback, I have decided to republish the recipe. I’ll also tell you more about how I made it:

  • My instant pot is an 8 quart one, this one.
  • I used chicken breasts that were 6-8 ounces each. Larger chicken breasts might throw off the recipe. I’ve updated the recipe to reflect this.
  • My chicken breasts are individually frozen, meaning that they were not frozen in a big clump. I either buy them already individually frozen or I bring fresh chicken breasts home and freeze them in a single non-touching layer on a cookie sheet before transferring them to a freezer bag. I’ve updated the recipe to reflect this.
  • I have now tried this recipe both with rinsed and non-rinsed rice. This doesn’t seem to affect burning or sticking. There was a little bit of sticking with both versions. The latter resulted in a wetter finished rice. Either way, the rice was creamy and soft, like risotto almost. I’ve left the rice unrinsed in the recipe.
  • Note that many commenters have said that they used an extra 1/2 cup of chicken broth (so 2 and 1/2 cups instead of 2 cups). I haven’t yet tried this but the comments seem to be positive.

I’m truly sorry to those of you for whom this recipe has failed. I’m afraid to recommend that anyone else try it at this point. But if you’re brave and do, please leave a comment below letting us all know how it went. Good luck!


  • 1 and 1/4 cups long grain white rice
  • 2 cups unsalted chicken broth
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 4  (6-8 ounces each) individually-frozen, boneless, skinless chicken breasts
  • 2 tsp. Italian herb blend, or your favorite dried herb blend
  • 56 large carrots, peeled and cut into 1” pieces


  1. Measure rice into bottom of the Instant Pot.
  2. Add chicken broth and salt and pepper, stir to combine.
  3. Lay the frozen chicken breasts on top of the rice. Season the chicken breasts with the Italian herb blend or your favorite herb blend.
  4. Lay carrots on top of the rice.
  5. Cover pot, lock on the lid, and set the steam release valve to Sealing
  6. Select Pressure Cook and make sure it’s set to high. Set the time to 9 minutes.
  7. When the cooking cycle has finished, allow the pot to sit for 5 minutes, and then do a quick release by moving the valve to Venting.


You can make this recipe with fresh chicken breasts as well.  Set the cooking time to 7 minutes. Allow the pot to sit for 5 minutes, and then do a quick release by moving the valve to Venting.

This recipe was originally published in July 2018 and was updated in October 2019.
Instant Pot Meal – Chicken Breasts from Frozen with Rice & Carrots

259 Responses to “Instant Pot Meal – Chicken Breasts from Frozen with Rice & Carrots”

  1. Tara — July 7, 2020 @ 4:43 pm (#)

    Hi! We made the dish and it turned out Incredible!! We used the trivet to hold the frozen chicken and mixed the unwashed basmatti rice with the chicken stock.  Sprinkled salt and pepper with garlic and rosemary.  And added the carrots around the rim of the pot.  Turned out great for us!  This is a keeper and going into the rotation!

    Thank you – what a HUGE timesaving meal💕!

  2. Kim — July 4, 2020 @ 7:02 pm (#)

    Made as directed, rice was quite yummy. The chicken was cooked through, but bland, so I drizzled it with some Italian dressing. Next time I’ll use half the amount of the chicken and mix it in with the rice when done. Will probably skip the carrots. They weren’t bad, but they weren’t fabulous. Broccoli or peas mixed in would be good.

    • Christine Pittman — July 6, 2020 @ 10:42 am (#)

      Thank you for the feedback, Kim!

  3. Cathy — June 29, 2020 @ 9:35 pm (#)

    Turned out perfect!  I was concerned about the rice being too soft.  I’m not a fan of the risotto texture.  After reading comments about not enough liquid for the rice, I figured it would be exactly how I would like it. And I was right!  Rice was perfectly fluffy!  I used regular stock (with salt), rinsed my rice clear, and followed as written.  Definitely adding to my regular menu!  Thank you!

    • Christine Pittman — June 30, 2020 @ 10:29 am (#)

      That’s great, Cathy. Thanks for sharing with us!

  4. Larry Watkins — June 28, 2020 @ 7:14 pm (#)

    Using a 6-quart Instant Pot. Used full ingredients list, but the sealing pop-up never sealed. I can only assume that the rice cooked OK but soaked up all the broth. Rice & carrots were great, but chicken was still somewhat raw. So took out the rice/carrot mix, poured more broth into instant pot with chicken and voila! Enough liquid for steam & cooked perfectly. Will use more liquid next time at the beginning & see if that works. Not giving up on this recipe!

  5. Caitlin — June 23, 2020 @ 10:56 pm (#)

    I tried this evening. The flavor is wonderful, unfortunately I had extra liquid – like soup rather than rice. I have no idea what I did wrong. Bad measurements on my part I’m sure. I’m definitely going to try again with less liquid, I 2as really looking forward to the creamy risotto style rice.

    • Christine Pittman — June 26, 2020 @ 10:53 am (#)

      Thanks for sharing your results with us, Caitlin! Sorry it didn’t turn out perfectly.

  6. Joanne Monroe — June 18, 2020 @ 12:33 am (#)

    Great recipe … definitely bookmarked to use again (and again). Made it tonight and followed the directions as posted. The only ingredient I had to switch out was the rice. I used arborio because it’s all we had on hand. What a perfect substitution! So our risotto-like rice actually was risotto and it was soooo good! I seasoned the chicken (Costco – frozen and individually packaged) with herbes de Provence and garlic, and it was super moist, the rice (as stated) was perfect, and the carrots were tender and sweet. 

    • Christine Pittman — June 18, 2020 @ 9:58 am (#)

      That sounds fantastic, Joanne! So happy you want to make it over and over. :)

  7. Staci R. — June 17, 2020 @ 11:13 am (#)

    It came out great!  I actually had 2 frozen chicken breasts and 2 thawed chicken breasts, so I put them all in. They came out pretty much identical. The fresh ones were not overly dry, but they were not juicy either. Overall, I’ve used this recipe several times and it’s worked out great for me each time. I’m not sure why it’s burning for some people, but I don’t think it’s the fault of the recipe. 

    • Christine Pittman — June 18, 2020 @ 9:57 am (#)

      Thank you for sharing your results with us, Staci!

  8. Katrina — June 16, 2020 @ 7:50 pm (#)

    Made this tonight. Didn’t have carrots, so left them out. I also just eyeballed the water and bouillon powder to make about 2 cups of broth rather than measure but it turned out great!

    • Christine Pittman — June 18, 2020 @ 9:57 am (#)

      Thanks for letting us know, Katrina!

  9. Gail — June 14, 2020 @ 8:24 pm (#)

    Have a brand new (to me) Duo mini, and decided to try this as my very 1st recipe after that water thing.
    Sautéed celery onion and carrot first with small amount olive oil.
    Turned off sauté function, Added 1.5 c. Short grain rice unrinsed, 2c chicken broth & stirred all together. 2 large Frozen bone-in chicken breasts on top, with Italian herbs & pepper.
    Lid on, valve sealed, 9 minutes on that little pad (hh:mm is the toughest for me/ keep wanting to use like the microwave).
    Takes a bit to come up to pressure, but ran the nine minutes, maybe 7 minutes off to sit and opened to wonderful & perfectly cooked. The only issue was some minimal Bottom scorching – likely was short on broth… impressed- I now know what the hype is about.
    Thank you

    • Christine Pittman — June 15, 2020 @ 5:05 pm (#)

      Thanks for sharing such a detailed response with us, Gail! Glad it worked out for you. :)

  10. Lori McNamara — May 20, 2020 @ 8:34 pm (#)

    We made this tonight and it came out perfect! I had a huge chicken breast, was starting to thaw. I cut it into 3 pieces, browned in oil in the bottom of the pot. I have a regular old fashioned pressure cooker. I took the chichen out, sopped up the oil mostly, threw in the carrots and a chopped onion. Then heaping cup of 20 minute rice, 3 cups broth and the chicken. Salt pepper, sage, curry, paprika, garlic. Turned it to high and when the weight jiggled set to 10 minutes and lowered temp. to low. Let cool 10 minutes, released pressure. Could cut the chicken with a spoon. Took it out and chopped it up, added some peas and corn, put the chicken back, stirred it up, was great! I was a little worried but decided to live dangerous, lol! So nice to get just the one pot dirty.

    • Christine Pittman — May 22, 2020 @ 11:16 am (#)

      That’s wonderful, Lori! Thanks for sharing with us.

  11. Brian Lee Opheikens — May 16, 2020 @ 12:43 pm (#)

    I was wondering if elevation has an effect on this recipe. Could explain the mixed comments. I live in northern Utah and usually have to cook longer for many things. Do you have an information that others have sent? I will experiment with this and post my results when I change things up which might help others. You can reach me at the email listed and you may add whatever I find to your notes so that other may use them. I am new to the insta pot but love to try new things, some did not turn out but lesson learned. I tweak it until it works.

    • Christine Pittman — May 19, 2020 @ 9:10 am (#)

      The feedback we have is here in the comments, Brian. Some people have mentioned elevation as well as adjustments they’ve made so there’s lots of good information. We’d love to hear your tweaks as well!

  12. Kelli — May 11, 2020 @ 10:53 pm (#)

    I made this recipe because frozen chicken can be used and I love a one pot meal kinda thing. I did not read any of the comments beforehand. I used frozen chicken breast from Costco and Arborio rice because that’s what I have. I added a little olive oil and butter. I always tend to measure rice short and liquid over because I’m at an altitude of almost 6,000 ft. Altitude really can make a difference in how recipes turn out. I also added an extra minute to the cook time. I had no problems with this recipe. The chicken was perfect. The rice had that creamy consistency just the way a risotto should be and the carrots weren’t too soft or too firm. My girls all devoured it without a single word. That’s a good thing as they are constantly talking. Thank you for reposting this recipe. It is a winner in my book!

    • Christine Pittman — May 12, 2020 @ 10:52 am (#)

      Thank you for sharing your adjustments with us, Kelli! I’m sure that will help others.

  13. Kristy — May 7, 2020 @ 7:50 pm (#)

    Well here it goes…IT WAS PERFECT AND DID.NOT.BURN.
    That means a lot coming from me because I hate my instant pot and I burn everything. I’m trying to give the dang thing a shot before I resell it but I’m telling you, everything burns. I was so glad this recipe worked well.
    Thank you so much! I added in onions and garlic salt just because I had them on hand. I almost added mushrooms but my husband wasn’t home and I hate to waste something so good on just myself.
    Keep the recipes coming, I’ll be baaaaaack

    • Christine Pittman — May 8, 2020 @ 11:50 am (#)

      That’s great, Kristy! Keep coming back, we’ll have more great recipes for you. :)

  14. Cheryl — April 29, 2020 @ 1:13 am (#)

    Made this with 2.5 cups of stock and cooked it a minute longer with 8 min release in a 6.5 q ninja foodie. Breasts were a little overdone. Will do this again with less time and less broth. 

    • Christine Pittman — May 1, 2020 @ 10:14 am (#)

      Thanks for your feedback, Cheryl!

  15. Caeles — April 6, 2020 @ 11:07 pm (#)

    I wanted to cook chicken and rice at the same time and this was great! My husband likes chicken and rice with curry for lunch so this was a quick way to get it ready for him. Like most rice recipes I found there was too much liquid for me and my rice was very wet. Maybe it’s where I live? Used chicken thighs which are quite resilient. 

    • Christine Pittman — April 9, 2020 @ 10:46 am (#)

      Thanks for the feedback, Caeles!

  16. Taylor — April 3, 2020 @ 9:56 pm (#)

    This turned out great! I was looking for a recipe that you use frozen breasts since I’ve never tried them frozen in the instant pot, I’m not sure what size I have I want to say it’s the 6 quart but I’m not sure. Anyway, the rice carrots chicken everything turned out great. Thank you!

    • Christine Pittman — April 6, 2020 @ 10:49 am (#)

      Thanks, Taylor! Glad you enjoyed!

  17. brandon — March 23, 2020 @ 7:07 pm (#)

    Hi, I never have commented on a recipe in my life, but I just wanted to confirm that this recipe came out absolutely perfect in my instant pot. Followed exact instructions minus the carrots. Thank you!

    • Christine Pittman — March 27, 2020 @ 12:24 pm (#)

      You’re so welcome, Brandon!

  18. Melissa S — March 21, 2020 @ 9:29 am (#)

    So I felt compelled to write a review, which I never do. I used this recipe as a template last night for chicken burrito bowls. First I sauted onions and garlic, then added the dry rice in and let it saute for a minute too. I added the chicken broth, probably about 2 1/4 to 1/2 cups (extra for the taco seasoning packet) added a little taco seasoning and stirred it up. I made sure there was no rice sticking to the side of the pot and not under the liquid. I added 2 frozen chicken tenderloins and a very large breast, prob 2lbs. Added the remaining taco seasoning, put it on pressure cook high for 9 minutes let it sit for a little longer than 5 minutes because I was preparing other stuff. I am not exaggerating when I say it was FANTASTIC! The meat and rice were perfectly seasoned and so moist! I don’t think you should say “try at your own risk” or whatever. This was literally the 2nd time I have used an Instant pot and I plan on keeping this recipe for reference. I have an 8 qt Duo Nova and I made sure to measure my liquids with a glass liquid measuring cup. Maybe that’s where they are going wrong?

    • Christine Pittman — March 23, 2020 @ 2:40 pm (#)

      That’s fantastic to hear, Melissa! Thanks for letting us know!

  19. Deborah Hall — March 20, 2020 @ 5:36 pm (#)

    I read all the comments and then googled why do you get the burn notice. Here is the list, not enough liquid, liquid is too thick, new instant pots seem to be causing this issue even on tried and true recipes and cooks. I made it and it turned out great but I did add extra liquid. Plus sometimes things just don’t turn out dang Dennis relax.

  20. Michelle Peters — March 19, 2020 @ 7:57 pm (#)

    Thank you! Glad I took the chance on this recipe. I did read through the comments and made sure I had just a little more than 2 cups broth. One because of the comments and two because just doing rice by itself in the insta pot requires a little more liquid. I will add that I use 2 big chicken breast instead of 4 small and they came out cooked. I am always looking for recipes that have multiple ingredients and will use this one again.

    • Christine Pittman — March 23, 2020 @ 2:39 pm (#)

      Thanks for the feedback, Michelle! Glad it worked out for you.

  21. Patrick — March 10, 2020 @ 9:46 pm (#)

    I used this recipe and it came out well! I followed it exactly except I used two chicken breasts instead of four as they were Costco frozen chicken breasts and were pretty large and I used normal chicken broth instead of low sodium chicken broth (as that is what I had on hand). It was a little bit salty but overall really good. No burn issues here. One comment is that it isn’t clear in the recipe whether the carrots go in before the chicken or after the chicken. I put the carrots in before the chicken as I thought they could keep the chicken off the bottom of the instant pot and it worked well. Maybe the chicken is more likely to burn if it is not propped up by the carrots.

    • Christine Pittman — March 23, 2020 @ 2:24 pm (#)

      I like the carrots as far out of the liquid as possible so that they get less soggy. That’s why I add them last. But they do end up pretty soft and damp anyhow so it probably doesn’t matter. I’m glad it worked out well for you, Patrick!

  22. Laura — February 25, 2020 @ 6:18 am (#)

    Thank you for the recipe. I was wondering if I could cook rice and frozen meatballs together, I came across your instructions and gave it a try. Worked out perfectly!! I don’t know how anyone could burn it, and I am certainly glad that you published it again!

    • Christine Pittman — February 28, 2020 @ 3:25 pm (#)

      You’re welcome, Laura! Glad you enjoyed!

  23. Julieann — February 18, 2020 @ 8:53 pm (#)

    Delicious! Chopped the carrots and mixed with the broth (almost 3 cups) and Knorr chicken bouillon, salt &pepper, and few dashes of Italian seasoning. Mixed together on sauté setting on my Ninja Foodie (to dissolve bouillon), added fresh parsley and frozen chicken breasts. Cooked according to directions and after venting,  shredded the chicken and tossed with the rice. Thank you for a fast and easy weeknight recipe my family loves!

    • Christine Pittman — February 18, 2020 @ 9:06 pm (#)

      Thanks so much for the feedback, Julieann! Glad your family loved it!

  24. Meg — February 8, 2020 @ 9:04 pm (#)

    I made this tonight and it turned out awesome.  My husband and I are recovering from the stomach bug that hit us a few days ago, and I wanted something light but flavorful.  This definitely hit the spot and will go into our dinner rotation for sure.  

    • Christine Pittman — February 11, 2020 @ 10:44 am (#)

      Wonderful, Meg! Hope you both feel better soon!

  25. Mary — February 6, 2020 @ 8:43 am (#)

    I made this last night in my new Instant Pot Duo Crisp and it turned out great! That is saying something since it is only the 2nd thing I have ever made in an instant pot :). Thanks for the easy recipe!

    • Christine Pittman — February 6, 2020 @ 12:31 pm (#)

      You’re welcome, Mary! And thanks for letting us know which Instant Pot you used.

  26. Julie — February 2, 2020 @ 11:44 pm (#)

    I was hoping to post a picture of my finished meal, but funny see that I can… It was yummy for me! My kiddos did say they thought it tasted like carrots (but I like carrots, so??) I will make next time without carrots, maybe. Thank you!

    • Christine Pittman — February 4, 2020 @ 10:00 am (#)

      We’d love to see your picture, Julie! If you use Instagram, tag us @cookthestory

  27. Nada Sheppard — January 23, 2020 @ 5:17 pm (#)

    Count us up for the BURNED team! :(

    This was husband’s first attempt to use the Instant Pot, and he chose this recipe. It SOUNDS delicious, and I really don’t get why it didn’t work, but nope — burned again! We’ve taken it all out and thrown it into the oven with a tin foil cover. The chicken is slow going but it should be salvagable. I’ll let you know.

    Sorry, @Christine Pittman. I think you’d better take this one down. Too many people wasting food isn’t good for your blog’s success. I can’t afford to have BLSL chicken breasts be uncooked and be thrown out, and I can’t imagine other people can either. I don’t blame you at all, but I really think you’d be best to get rid of this one.

  28. April Palmer — January 22, 2020 @ 9:10 pm (#)

    Delicious! Tried this recipe tonight. Winged it a little, modifying the recipe for my little 3 quart Instant Pot. Used a little under a cup of rice and quinoa combined, about 2 cups chicken broth. It came out very aaucey, so next time I will decrease it to a cup and a half of broth. Chicken came out perfect. Carrots came out perfect. Very tasty. My two year old son took one bite and said “Yummy!” High praise indeed!

    • Christine Pittman — January 23, 2020 @ 10:00 am (#)

      That is high praise, April! Thanks for sharing your adjustments with us!

  29. Katie — January 21, 2020 @ 7:26 pm (#)

    Just tried this recipe and it turned out perfect! I followed recipe exactly except using 2 1/2 cups of broth and at the very end I added frozen carrots and cooked for a few more minutes.

    • Christine Pittman — January 23, 2020 @ 10:00 am (#)

      Wonderful, Katie! Glad you enjoyed!

  30. Elizabeth — January 20, 2020 @ 6:41 pm (#)

    We tried this after my son saw it while I was on Pinterest and said “That looks GOOD, Mom!” I followed Dallas’ comments from 1/10/2 about precooking the chicken some before cooking the rice. It turned out beautifully! Our only complaint was the carrots, but that was because he is not a fan of cooked carrots. So nothing with the recipe! Will DEFINITELY be making again!!! 

    • Christine Pittman — January 20, 2020 @ 7:15 pm (#)

      That’s wonderful, Elizabeth! I appreciate the feedback.

  31. Seth Allison — January 13, 2020 @ 8:27 pm (#)

    Threw this together in my 6 QT InstantPot, just dividing the measurements by 3/4. I loved the rice and my wife raves about the carrots. Great recipe! I accidentally used more broth than neccesary, but it was still delicious.

    • Christine Pittman — January 17, 2020 @ 11:20 am (#)

      Wonderful, Seth! Thanks for the feedback.

  32. Dallas Deeds — January 10, 2020 @ 8:02 pm (#)

    First combo instant recipe I have tried. I modified by pressure cooking the frozen chicken for 14 minutes, then followed the rest of the recipe. Rice in first, 2 cups chicken stock, stirred that up, put chicken back in, seasoned, 2 tablespoons butter, added carrots and onion. Pressure cooked for 9 minutes. Rice was amazing, super sticky. Chicken was fork-tender. Carrots were soft. Great recipe! Used the duo pot.

    • Christine Pittman — January 17, 2020 @ 11:16 am (#)

      Thank you, Dallas!

  33. Theresa — January 8, 2020 @ 7:01 pm (#)

    I just attempted this recipe…my husband is in the process of trying to salvage it…rice appears to be cooked. Had the “burned” warning. Some rice is stuck to the bottom of the pot. Chicken is still frozen solid! We are adding more liquid. Hope we can salvage so the rice isn’t wasted. I may have to just resort to oven cooking the chicken. So wished it had worked. :-(

  34. BH — January 5, 2020 @ 10:03 pm (#)

    Used 1 cup rice, 2 1/2 cup broth, and 1 pound frozen chicken thighs (all stuck together) in a 6 quart instapot.

    Came out great, just needed to add some salt and pepper at the table. 😊 Was a little worried after reading the reviews and the recipe but took a chance.

    • Christine Pittman — January 6, 2020 @ 11:13 am (#)

      Thanks for the feedback, BH! Glad it worked for you!

  35. Kari Winder — January 5, 2020 @ 6:54 pm (#)

    Still trying to make this work. Two times have gotten a burn alarm and two times have added more broth or water…. I’m not sure it’s ever going to come to pressure and actually cook. 

  36. Theresa — January 3, 2020 @ 1:03 pm (#)

    I used fresh chicken as it’s what I had. I didn’t use the seasonings as my supermarket’s meat counter sells pre-seasoned meat (mine were BBQ flavored). Having read the comments and tips, I upped the chicken broth to three cups. Turned out perfectly. There’s nothing I hate more than dry chicken so this was perfect. Also, the rice was almost creamy like risotto. Thank you. 

    • Christine Pittman — January 6, 2020 @ 11:01 am (#)

      You’re welcome, Theresa! Thanks for your comments!

  37. Mike — January 3, 2020 @ 12:08 am (#)

    Like another comment I saw, I’m not sure if elevation played a role in this, followed the recipe, even added an extra quarter cup of liquid and the insta pot showed burnt….

  38. Mike — January 2, 2020 @ 7:27 pm (#)

    Overall I like the recipe.  I did not have enough chicken stock, so I added a can of cream of chicken soup.  The chicken was frozen solid, and I cooked it for 10 minutes.  The chicken, carrots, and rice were not quite done.  I at 6800 ft altitude so I wonder if that impacted this, or if the added cream of chicken soup did.  It’s going again for a few minutes.  Tastes great!

    • Christine Pittman — January 3, 2020 @ 11:10 am (#)

      Thanks, Mike! I appreciate the info since this one seems to deliver such mixed results.

  39. Anna Hermosillo — December 10, 2019 @ 4:34 pm (#)

    Followed each step also, why do you say to only add 2 cups of broth. My instant pot flashed “food burning”. Obviously everyone is saying to add more. You need to make changes to the recipe. I added 2 more cups, still cooking. Let’s see how it turns out, hopefully, I don’t have to throw it out. I guess I should read reviews before I make anything next time. Lesson learned. Picture just looked good, lol

    • Christine Pittman — December 12, 2019 @ 3:57 pm (#)

      I’m sorry it didn’t work out for you, Anna. We do make clear in the description on the recipe card that readers have had mixed results, but have left it up because many people do love the recipe. Lots of readers have also shared adjustments that they’ve made for their instant pots in the comments and that may be helpful for you.

  40. Season Johnson — December 5, 2019 @ 8:17 pm (#)

    I made this for supper tonight. I used brown rice and see the timer for 
    12 minutes instead of 9. I added about 7 cups of liquid. I can’t remember the exact amount but I used 1 full 32-oz carton of broth and a portion of another one that I had in the fridge. My intention was to make a soup but it wasn’t enough liquid. What turned out was a kind of “creamy” chicken
    ans rice. IT WAS DELICIOUS! I’m addition to salt and pepper, I added some red pepper and a couple tablespoons of dried onion. I’m glad you posted this!! Thanks!!

    • Christine Pittman — December 9, 2019 @ 10:25 am (#)

      You’re welcome! Thanks for letting us know your adjustments!

  41. Robert — December 2, 2019 @ 9:57 pm (#)

    Just purchased an instant pot, and THIS is the type of recipe I was looking for, and imagined ALL instant pot recipes were… The first time I tried this, amazing success. I used frozen chicken thighs with some butter, everything turned out great! Perfectly cooked rice, chicken and carrots…

    I felt invincible… I tried this again, with frozen chicken breasts, peppers, garlic, sauces oh my… I was getting a burn constantly, nothing I did seem to fix this; adding more water, stirring, removing everything putting it back in after cleaning out. Note: The IP was doing well, it actually was burned every time…

    Currently I’m trying to salvage this, I added about a quarter inch of oil at the bottom, put the (now thawed) chicken breasts at the bottom and so far so good…

    Just finished it up, it was quite gooey (because of the extra water I added) I added some cheese and tried to cook down in saute mode for a little bit. Ended up tasting well… I will try oil and chicken breasts at the bottom if I try this again.

    Overall – GREAT RECIPE, even the issues taught me a little more how this machine works. Thank you.

    • Christine Pittman — December 5, 2019 @ 10:32 am (#)

      Thanks so much for all the feedback, Robert! People have pretty mixed results, so hopefully your comments will help someone!

  42. Karen — November 26, 2019 @ 2:48 pm (#)

    My family gulfs down rice so 1 and 1/4 rice was too little for us (I didn’t have carrots) we used 2 cups of rice, added salsa for flavor, and diced tomato from a can. We did covered the bottom of the inset with little olive oil. But we had 4 cups of liquid (1:2 rice to water ratio) also we placed frozen chicken at bottom.
    We cooked it for 11 min, fast release after your 5 min. 
    Shred chicken added 1cup of cheddar cheese! Yum!

    • Christine Pittman — November 27, 2019 @ 1:36 pm (#)

      Thank you for the feedback, Karen!

  43. Ale — November 21, 2019 @ 9:11 pm (#)

    Recipe worked multiple times. I used water instead of broth, frozen chicken tenderloins and frozen vegetables as well as did my own spices. The first time I left it on warm for almost an hour after it was done cooking and the rice was very creamy. The second time I flipped the valve almost immediately after it was done and the rice was not creamy, but everything was cooked. Third time I substituted 1 cup of water for a cup of greek vinaigrette dressing for some added flavor. Thank you so much for this recipe. New to insta potting!

    • Christine Pittman — November 25, 2019 @ 10:49 am (#)

      So happy to hear that, Ale! Isn’t the Instant Pot great? We’ve found lots of good uses for it!

  44. Gwenn Rios — November 5, 2019 @ 7:12 am (#)

    Quick and easy meal! Delish. Did stick a little, but we love that, so we just ate it, lol. Used the leftover chicken for chicken salad. How would I make this using potatoes? Great recipe, thanks.

  45. Cyndi — November 4, 2019 @ 10:40 pm (#)

    So WONDERFUL! I made this tonight 11-4-19 I used wild basmati rice with chunks of zucchini, carrots & 1 russet potato! Turned out EXCELLENT. Topped it off with a drizzle of white truffle oil & OMG! TOTALLY ORGASMIC! It took it to a whole new level!

    • Christine Pittman — November 7, 2019 @ 11:07 am (#)

      Wow, that’s some high praise, Cindy! Glad it worked out so well for you!

  46. Mel Morris — October 28, 2019 @ 4:19 pm (#)

    Made this toadying my (new!) 6 quart Instant Pot.  Followed the recipe exactly, but as I was using fresh chicken breasts, both just over 8oz, I did them for 8 minutes.  PERFECT! Thank you.  Will be using this recipe again.

    • Christine Pittman — October 31, 2019 @ 12:08 pm (#)

      Excellent, Mel! Thanks for letting us know what worked for you.

  47. Anna — September 16, 2019 @ 10:40 am (#)

    Funny story, we love to use our IP to make rice and started adding frozen chicken (which ended up a little bland but edible due to my husband’s lack of ability to add seasoning).

    When I tried to make the same EXACT thing, rice (rinsed) plus frozen chicken breasts, following hubby’s instructions, the BURNED light went on and the IP turned itself off. Yuck.

    So it’s NOT YOUR FAULT that this didn’t work out for folks. I had this experience multiple times BEFORE even seeing this recipe! We’ve tried it with and without the trivet and with more water or using broth instead. We haven’t figured out what causes it to burn but please don’t feel bad, it’s an IP thing, NOT a Cook the Story thing. I’m looking forward to following your precise recipe and adding carrots, hoping to have more success.

    Cooking is like science right? You have to experiment to see what works. (I dislike cooking, but love to bake because baking is exact and you get similar results every time)

  48. Liz — September 15, 2019 @ 10:20 pm (#)

    We made this tonight.  I think it turned out great, but there were mixed reviews in the family, some people didn’t like the creamy rice, but others loved it.  I used Basmati rice, (that is what I had) and didn’t rinse it.  8 chicken thighs.  Instead of Italian seasoning I used parsley and dried onions.  And I increased the pressure time to 12 min because of the extra chicken.  Everything was cooked through and not burnt. Next time I will use broccoli instead of carrots. 

  49. Sally — September 6, 2019 @ 10:22 pm (#)

    Since you asked…I tried this tonight, Sept 6, 2019.  Very good.  I almost always make half recipes which I did.   Also used brown rice which is what I happen to have on hand.  Tasty.  Next try I will add more veggies, maybe onion, garlic, and zucchini.   Zucchini plant overproducing.   And maybe I will sub wine for all or some of the broth.  

  50. Jordan — September 3, 2019 @ 7:59 pm (#)

    Thanks for this recipe. I was nervous given the mixed reviews, but I think it was successful for me. I did get a little bit of browned rice but it wasn’t BURNED and I didn’t mind it. I also added broccoli which I knew would get extra soft but it mixed into the rice and was a nice way to get greens in my toddler. I’ll be making this again. 

  51. Robert Zakrzewski — September 3, 2019 @ 5:50 pm (#)

    Followed recipe and got the ‘Burned’ rice.

  52. Allison — September 3, 2019 @ 3:58 pm (#)

    Recipe worked out great! Had large breast so I used 2.5 cups of liquid ! Put it on 15 min high cook! 

    • Christine Pittman — September 5, 2019 @ 3:20 pm (#)

      That’s great, Allison! Thanks for sharing what worked for you.

  53. Toni — August 20, 2019 @ 9:20 pm (#)

    I am so glad I stumbled upon this recipe! My current bag of chicken breasts are very large (we refer to them as brontosaurus breasts). This being the case, I increased the liquid, including a can of coconut milk. I did not rinse my rice. I increased my time to 15 minutes, again because of my large chicken. This came out PERFECT! I am new to instant pot cooking, and I can say this recipe is reliable!

  54. Natalie — August 20, 2019 @ 9:08 pm (#)

    if you saute stuff in the pan first you need to turn it off about a minute before it’s done and some people suggest taking the insert out for a minute or two for it to cool down before you turn it on pressure cook or else you have a lot of residual Heat at the bottom still

  55. Katherine — August 14, 2019 @ 6:39 pm (#)

    Turned out perfectly. Brown rice, 2 – 10 oz chicken breasts (individually frozen from Costco), 15 minutes of cook time + 6 minutes after. THANK YOU!

  56. Linda Ward — August 11, 2019 @ 4:10 pm (#)

    I wanted to do this with my frozen chicken thighs and white rice. Although I have had my IP a while I stopped using rice in it because of burning and almost burning on the bottom. But I am so glad I gave a it a try! I used 4 frozen chicken thighs and chicken broth. This time I measured 2 cups using the small rice cup and added the liquid to the 2 line in the pot. I stirred and seasoned and laid the trivet with the seasoned frozen chicken on top. 9 minutes and 5 NR. PERFECT. I suspect from my past failure s adding more liquid also causes it to burn because it clumps. Thank you for this recipe. It is rich like my mother’s but easy like I like to cook..

  57. Lk — August 7, 2019 @ 10:46 pm (#)

    Made it tonight with a box of yellow rice and frozen cutlets. Came out delicious! Chicken was perfect and no burn.

  58. Leanne W — August 6, 2019 @ 8:29 pm (#)

    I was skeptical. Especially of the cooking time – 9 minutes?! For frozen meat?! But I was recovering from a stomach bug (a very bad bout!) and this sounded good and oh so easy. It came out perfectly and sped up my recovery. Excellent easy delicious. 

  59. Linda — July 29, 2019 @ 3:56 pm (#)

    I just made this, but only had a very small package of rice (one cup), but still used just a tad less than the 2 cups of broth, along with the carrots and 6 chicken fillets, not full breasts (frozen, boneless, skinless from Costco), and it turned out perfect! Thank you for this sooo easy recipe!

  60. Catherine — July 26, 2019 @ 11:59 pm (#)

    Turned out absolutely perfect! I didn’t a add carrots, but I added quinoa and had a lot of broth! I even checked the temperature of the chicken and it was perfect as well! Thank you so much! Even my picky eaters loved it!

  61. Mike D — July 9, 2019 @ 10:11 pm (#)

    Tried this recipe as an experiment and it worked just as described. The rice was on the ‘creamy’ side and the chicken was cooked through from frozen. I had some thicker chicken breasts on one side so I added a minute to make it ten on the cook and it all worked out.

    The chicken broth for the liquid made a much more flavorful rice. Thanks!

  62. Tim — June 27, 2019 @ 7:13 pm (#)

    Unfortunately, 9 minutes is not enough to cook frozen chicken. Mine was still very pink in the middle and I had to re-pressurize my pot and cook longer which didn’t turn out so great. I would recommend at least 15 if not 20 minutes for frozen chicken. 9 might work for thawed chicken.

  63. Jada — May 21, 2019 @ 8:17 pm (#)

    I made this chicken rice and carrot recipe in my instapot, I used your exact recipe for the same times and everything and it turned out super delicious. My husband even said “you gotta remember this one” … thanks for posting! Definitely making this again! 

  64. Marisa — May 16, 2019 @ 5:22 pm (#)

    My first experience with the Instant Pot.  I was surprised how soft and light the rice was.  I did not expect that although you did mention this in your recipe.  I have never had risotto so I had nothing to compare with.  The only rice I have is a Brown Jasmine Rice and I have learned that I absolutely need to rinse it to get the best enjoyable flavor from it so I was glad to know it would not alter the cooking process.   I used a bag (24 oz) tiny carrots, thats what I had on hand.  I was nervous with the size of the frozen chicken breast so I picked the 4 smallest ones (which were each at or a bit over the 8 oz weight) I too had the burning alarm go off and I panicked.  I rushed to read what to do with that experience…stoping, stirring, proceeding, cooking time 9 min. I probably should have stirred the rice and chicken broth prior to cooking.  I do not use bullion cubes but the “Better than Bullion” paste that comes in a jar.  I was cautious and didn’t add enough, nor did I put in enough of the Italian seasoning.  For my first experience I was very happy with the results.  Thanks for the recipe. 
    I just made this for the second time, placed my chicken on the Instant Pot rack in case the weight of the chicken pressed the rice down, thus causing the burn alarm again. Measured carefully (I don’t always do unless its baking). I used 4 tsp Better than Bullion for the 2 cups of water, and 3 tsp Italian herb blend.    Took the chicken breasts directly from the freezer to the Instant Pot. Cooking time 9 min. Food was delicious (seasoned to our taste) and everything was cooked perfectly.    Love your recipe 

  65. Micah — May 8, 2019 @ 11:46 pm (#)

    I just tried this recipe, 2 cups of short grain rice (all i had),
    2.5 clubs of broth and 4 frozen Costco chicken beast in my 6 quart. I decided not to use oil at the bottom of my pot as I’ve experienced burning the last rice casserole i tried with oil. Did pressure high, for 11 min. I got the burning sign instantly when the heat and pressure reached. This is my second time tonight (just scraped off all the burnt rice) I tried once more with more liquid and i still instantly got burn signal. 

  66. Laura — April 25, 2019 @ 9:03 pm (#)

    I was skeptical but it was really good. Turned out like a chicken noodle soup bowl.
    I used 2 cups batsmati rice. 2.5 cups water. Followed the recipe. Used mrs dash’s seasoning. Threw it in the pot. Cooked it 11 min in my 6 qt pot with 7 small pieces of chicken tenderloins. My picky eaters loved it.

    • Christine Pittman — May 8, 2019 @ 8:59 am (#)


  67. Dave Crowley — April 24, 2019 @ 11:36 am (#)

    This was our first “full meal” in our IP and we love it. We cook it exactly like the recipe states in an 8qt IP and it’s perfect every time. It’s been my go to on “oh crap, what’s for dinner?” nights since we always have frozen chicken, carrots, rice and broth in hand.

    Thank you for making us IP fans!!

    • Christine Pittman — May 8, 2019 @ 9:01 am (#)

      Dave, I’m delighted that you guys like it so much. Thanks for letting us know!

  68. Jill Frazier — April 19, 2019 @ 11:02 pm (#)

    I made this tonight. I did add 2 1/2 cups chicken broth, it was absolutely delicious!!!! Came out perfect. This is definitely going in my dinner rotation. Thank you.

  69. Cindy — April 17, 2019 @ 4:12 pm (#)

    I made the recipe – fantastic – though a little soupy since I added extra broth as suggested. I used to get a burn notice every time I made chicken in my ip but now I ALWAYS use the trivet that came with it and I never have a problem with chicken. I used fresh chicken and wild rice – I will make this again!!!

  70. L Green — April 13, 2019 @ 3:28 pm (#)

    I fixed this last night with the following changes … and it turned out great! I left out the salt (diet restriction) and increased broth to 2.5 cups. Will make again – and try different veggie add-ons. This was my first meal done in the IP – thanks!

  71. Kevin L — March 31, 2019 @ 8:46 am (#)

    So easy, We loved it! I have an 8qt pot, 2nd time using it. After reading other suggestions, sprayed pot with canola. Scoree putting Ingredients. 2 1/2 cups of broth. I used fresh chicken, so cooked for 7 minutes as you said. I had a basmati rice with a shorter cooking time, so was nervous, it was risotto like, which was totally fine – kids asked me to make it again 

    • Christine Pittman — March 31, 2019 @ 10:45 am (#)

      Kevin, that’s fantastic! Thanks for sharing your variations.

  72. Sarah B — March 10, 2019 @ 8:08 pm (#)

    I just tried this recipe and overall I am glad I did. I added a chopped shallot to the rice, used Penzey’s murals of flavor for the chicken, and grated a cup of nice Parmesan to mix in to the rice at the end (since the comparison made was to risotto). Then I made a rookie mistake and forgot to put the sealing ring in the lid before I turned everything on. So it never sealed and I burned some of the rice. But I just took the chicken out and finished cooking it in a pan, as the outside was done and the inside just needed just a few more minutes on each side (gave it a nice sear). I dumped the rice and carrots in the microwave with some more stock and cooked it for another 7 mins or so and then mixed in the Parmesan cheese. Even thought it didn’t turn out the first time around, it was user error, and I see great potential for this recipe. Thanks for posting it!

    And for those who are ending up with not quite done chicken, a few minutes with a hot pan will take it the rest of the way nicely. One of the recipes I tried for pork roast had a step of crisping up the meat in a pan or oven after taking it out of the pot, so I am viewing this as a similar deal. I may do this every time from now on, to get the nice sear on the chicken breast that I can’t do at the beginning because I am starting with frozen. Several recipes also call for searing the meat before starting, so I view this as just moving that step to the end! :)

  73. CJ Schmidt — March 10, 2019 @ 8:05 pm (#)

    I altered the recipe slightly by searing the frozen chicken first (because I started doing that before I found the recipe) and used different veggies (my kid hates carrots, for some reason) and some lentils. It was a great success! I think this is a great foundational recipe for beginner instant pot users and those that want to change it a little. Next time I’ll try straight from frozen and see how that turns out. Thanks for the recipe!

  74. Lynn — March 6, 2019 @ 7:42 pm (#)

    I made this with the extra 1/2 cup of broth and a can of cream of chicken soup. I also used celery instead of carrots. It was wonderful, but next time I will only use 2 cups of broth, and the soup. Also, I have found that if I cook rice or anything that may stick in my instant pot, if I spray it with spray oil it comes out much better.

  75. Gail — March 5, 2019 @ 7:18 pm (#)

    I’m a new Instapot owner and used this recipe for my second try at the pot. (My first was a success with frozen pork chops, potatoes, and veggies.) This was a great success! Followed the recipe and used tarragon with marjoram as my herbs. Had leftovers for lunch at school and was asked about as it reheated  in the microwave. Giving the recipe to other teachers! Definitely a keeper!

  76. Sherry — March 3, 2019 @ 8:44 pm (#)

    Just a comment to those having problems with the burn signal. Putting oil on the bottom of the pot will actually make you more likely to get a burn signal, not less. It is a pressure cooker- not a frying pan. It wants thin liquid (water or stock) touching the bottom of the pan, nothing else. Don’t ever stir your ingredients, leave the water at the bottom (you will thank me for this if you ever make chili:) If you fried your chicken in the pot you have to thoroughly deglaze the pot before adding your ingredients. One tiny speck of food will set off the burn signal.
    An instant pot requires a minimum of 2 cups of water or stock. Adding a little extra won’t hurt, especially when making rice which is going to absorb the entire two cups.
    If you want to add twice as much chicken, the time doesn’t change. 1 chicken breast or 10 takes the same amount of time.
    When I make chicken and rice, I use brown rice which takes longer to cook so I have always used frozen chicken so it won’t be too dry. Brown rice takes about 20 minutes.

  77. Nikki — March 1, 2019 @ 7:47 pm (#)

    I made this a couple weeks ago and it was a huge hit! I just made it tonight—the exact same way—and the chicken was raw in the middle. :( Is there any way to salvage the meal? The rest of it cooked perfectly, and it looked delicious until I cut into the chicken!

  78. AMK — February 25, 2019 @ 9:08 pm (#)

    I’ve been following this BURN conversation because this is not first time I’ve had problems with a rice & meat ‘casserole.’ I followed all of the suggestions researched on other sites – make sure that all of the bits from the browning are loosened (deglazed), put the solid stuff on top of the liquid & make sure there is enough liquid. It tasted good but I had to finish the chicken in the microwave after the second BURN and the rice ended up soggy. The other bloggers have suggested reaching out to the manufacturer as some pots seem to be more sensitive. In my case this time, though, the rice had burned to the bottom. <3 my scrubbing husband who said it was delicious anyhow!

  79. Karina — February 25, 2019 @ 6:01 pm (#)

    I’m doubling the chicken tonite so I will let u all know how it turns out I have 3 teens and a husband to feed so I need 8 breasts

  80. Eryn Mooney — February 22, 2019 @ 9:40 pm (#)

    Made this tonight as my first full instant pot dinner- total success! I started with some butter and sauteed some onion and celery, then added the rest of the ingredients as suggested (though I did increase broth to 2.5 cups). My frozen Costco chicken breast was pretty thick, so I did also increase time to 11 minutes as some others suggested. After the five minutes of sitting and then venting, it was SO yummy!! The chicken was moist and flavorful, and the rice had this amazing risotto fullness/flavor/moist stickiness to it… amazing. I also chopped up some baby carrots that worked great. Thanks for the successful recipe!

  81. Cheryll P — February 21, 2019 @ 8:03 pm (#)

    Made this tonight, with the 2.5 cups broth, because I was only making 2 large chicken breasts, and didn’t think they’d have enough water inside to cook the rice. 6qt, steel bowl, 9 mins on high, 5 min rest before release.

    I did sauté a little bit of onion in oil first, with the sauté function, and maybe that helped our recipe not stick to the bottom? 

    We thought the chicken was ok, though ghostly pale (a risk we run with this method), but the rice and carrots were super soft, like risotto! We each added more salt at the table after tasting, and I didn’t keep my leftover rice, I’ll use the remaining chicken, though. Will try again with just the chicken and rice and less liquid. Thank you so much for such a detailed and thoughtful recipe! The instant pot is a weeknight dinner winner. 

  82. Beth Manz — February 19, 2019 @ 8:24 pm (#)

    This turned out perfectly for me! Next time I may try to add more of everything since we’re big eaters. 

  83. Kim Stento — February 18, 2019 @ 7:14 pm (#)

    I followed the recipe with two cups of chicken stock, cooked it for nine minutes, and I got the burn signal after five minutes. I opened it, scraped the bottom, and put it back on for two minutes and got the burn signal again. The rice and carrots cooked okay, but the frozen chicken breasts were not all the way cooked through. I ended up pulling them out and finishing them in a pan with olive oil. Next time I will try this with the oil in the bottom and more broth. My picky kid said that the rice and carrots tasted good!

  84. Hope — February 18, 2019 @ 5:07 pm (#)

    We tried this for lunch. Followed directions and it turned out perfectly. It satisfied 2 hungry teenagers😊

  85. Cathy — February 17, 2019 @ 6:06 pm (#)

    Recipe was delicious! I only had a cup of rice so I used it with 1 cup turkey bone broth and one cup water. Only had 2 1/2 frozen chicken tenderloins so that is what I used. I had 1/2 bag of baby carrots so dumped them on top. Everything was cooked perfectly. It was quick and easy. 

  86. Pam — February 12, 2019 @ 5:59 pm (#)

    Did not need, meal for 4 cut recipe in 1/2 but added 1 1/4 cup vs 1cup chicken stock, used Jasmine rice as that was what I had in cupboard.  Came out wonderful, glad you decided to reshare, this will be a go to meal when in a hurry or forgot to take something out.

  87. Kristy Abraham — February 11, 2019 @ 4:09 pm (#)

    I don’t normally comment on online recipes, but this turned out great! I was hesitant to try it with all the controversy discussed at the beginning, but it turned out great! To prevent the sticking I was reading about, I sauteed one small chopped onion in 1 tbsp margarine in the instant pot before adding the ingredients. I used parboiled rice and added 2 minutes to cooking to account for the super thick chicken breasts I had. It was a hit with the family and has been added to our recipe book! I did add additional seasoning to the rice once cooked.

  88. Dawn A — February 9, 2019 @ 1:30 pm (#)

    This is only the third time I’ve used my instant pot and I’m so glad I used this recipe. Turned out perfect. Out of concern for the burning issue that some have reported, I just put a couple tablespoons of butter in the pot first. I also added 3 minutes to the cooking time because the chicken breasts I used were quite thick and rock hard frozen straight from the freezer. For flavor, I added one drop of ginger essential oil to the broth. I used a citrus basil rub on the chicken, plus a little extra powdered ginger. I used frozen peas instead of carrots. The rice was so creamy and delicious, just like risotto. Chicken was perfectly cooked, and I loved the ginger flavor throughout. This super easy meal will be part of my regular routine. Thank you!

  89. Andy Bailey — February 6, 2019 @ 9:12 am (#)

    I followed the instructions exactly and was really looking forward to seeing how it turned out and, it turned out brilliant which is going to be really easy for me to make this anytime I want and so quick

  90. Mario Stowers — February 6, 2019 @ 8:48 am (#)


    thanks very much for this recipe. I just got my Instant Pot IP-LUX80 two days ago and I’m a complete newbie. I kept looking for a Pressure Cook button, which this model doesn’t have. After reading the manual (duh), I realized that it has several pre-set pressure cook programs with different buttons. I chose the one for meat/stew and added all ingredients per your directions, using two cups broth. I believe the initial time setting was for 30 minutes, which I reduced to 9 in order to follow your directions. Wasn’t really sure at all, but it turned out great! As you said, the rice was like a risotto, the chicken was moist and tender, and the carrots were awesome. Will definitely be making this one again!

  91. Sandy P — February 6, 2019 @ 8:09 am (#)

    Can this recipe be doubled in an 8-quart Instant Pot? 4 chicken breasts will not be enough to feed my family.

    • Christine Pittman — February 19, 2019 @ 12:43 pm (#)

      Sandy, I haven’t tried doubling it, and given the mixed results people have I hesitate to give advice here. But if you try it, do come back and let us know what you did and how it turned out.

  92. Theresa — February 5, 2019 @ 5:47 pm (#)

    I’m making this right now and have a lot of doubt that both the rice and frozen chicken will be cooked correctly in 9 mins.  I have my IP on manual, high pressure.  

  93. Renita Morton — February 3, 2019 @ 8:04 pm (#)

    This was amazing! I doubled the rice and liquid (next time, only 2 c broth), added 2 Packs of Saźon Goya con azafrán, and instead of carrots, added a pack of steamed peas and carrot (after all was done, stirred into the rice). My husband is a big fan of chicken and yellow rice, and for it to be done in just 30 minutes, is a wonderful thing!

  94. Donna — February 2, 2019 @ 5:10 pm (#)

    If I’m using jasmine rice which typically simme4s for 18 minutes do you think that would work.?

  95. Becca — January 30, 2019 @ 6:12 pm (#)

    My family LOVED this. This was the 3rd thing Ive ever cooked in the instant pot but it seemed easy enough to try. I cooked it for 13 minutes high pressure. I released the pressure , it smelled amazing then my husband ran in the door said we had to get to a basketball game & we left. I panicked a small moment hoping my house wouldnt burn down since i forgot about the food in the mad dash out the door. We got home 3 hours later & not only was the house still standing but I was able to feed my family a hearty delicious very late dinner. Thanks for the recipe.

    • Christine Pittman — January 31, 2019 @ 11:53 am (#)

      Becca, I’m happy you guys liked it! It is a perfect dinner for a crazy night.

  96. Bonnie — January 28, 2019 @ 7:35 pm (#)

    Just got my IP and made this recipe for my second time using the pot. It was delicious! And so quick. Thank you for sharing this wonderful recipe!

    • Christine Pittman — January 31, 2019 @ 11:56 am (#)

      Bonnie, I’m so happy you liked it. Happy IP-ing!

  97. Susan — January 27, 2019 @ 7:27 pm (#)

    I am a first time user of the instant pot. I was nervous but found this easy recipe and dove in. I followed the recipe adding Shaylee’s suggestion of non stick cooking spray with a little olive oil and I used 2 1/3 cup of broth. Oh my, it was super delicious!! Thank you for sharing this again so that I could find it. Super good! Can’t wait to dive into more recipes you suggested. Thanks for putting yourself out there. I am thrilled!!!

    • Christine Pittman — January 31, 2019 @ 12:01 pm (#)

      Susan, Thank you for the kind comment. I’m really glad that you like the recipe and I hope you enjoy using your instant pot as you move ahead. Good luck!

  98. Rebecca — January 17, 2019 @ 9:03 pm (#)

    Are you using low or high pressure setting? I must have missed that somewhere, maybe?

    • Christine Pittman — January 31, 2019 @ 12:11 pm (#)

      Rebecca, high pressure. I’ll go through and make sure the recipe states that. Thanks!

  99. Shaylee — January 17, 2019 @ 8:43 pm (#)

    I was looking for a full meal I could make in my IP and found this… but I was a bit hesitant to try it with the comments that were added. I took the tips and gave it a whirl though! I sprayed non-stick and used a bit of olive oil in the bottom and also used 2.5 cups of broth. Instead of carrots I added a bag of frozen broccoli and cauliflower. And I also added more seasonings and squeezed some lemon when it was finished. It came out great! It wasn’t burnt and did not stick. I mixed the broccoli and cauliflower into the rice and added another level to the “risotto”. Thank you for the easy recipe, I’ll be making this again!

    • Christine Pittman — January 31, 2019 @ 12:13 pm (#)

      Shaylee, I’m really glad you liked it. Thanks for letting us all know what you did. It sounds delicious! I’m going to try that soon!

  100. Peter — January 17, 2019 @ 6:15 pm (#)

    Burned for me too with 2.5 cups of stock

    • Christine Pittman — January 31, 2019 @ 12:14 pm (#)

      I’m sorry, Peter. I really don’t know why this happens for some people. It’s a true mystery. Again, my apologies.

  101. GEOFFREY CREAMER — January 16, 2019 @ 2:43 am (#)

    Hi I have just made chicken and carats with rice used fresh chicken 8 minutes it was cooked just Wright rice was fluffy great meal thank you 😀😀

  102. Sweetish Chef — January 15, 2019 @ 10:54 pm (#)

    This is the first time I’ve ever used our 6 Qt Instant Pot and made this recipe. I poured 1.25 cups of uncooked instant brown rice into the pot followed by 2.5 cups of chicken broth and salt and pepper to taste. I placed 4 frozen chicken thighs on top (with skin and bone) followed by the Italian seasoning and carrots. I pressed the STEAM button and set for 15 minutes. I released the pressure after 5 minutes rest and it turned out perfect! The few things I plan to do differently next time will be to remove all the skin and apply the seasoning directly to the chicken before cooking.

    • Christine Pittman — January 16, 2019 @ 8:51 am (#)

      I’m delighted that you liked it. Thank you for the details of what you did and for the tips.

  103. Melissa — January 15, 2019 @ 10:47 pm (#)

    Just made this with a box of Uncle Ben’s original recipe with the seasoning packet and a little extra salt and pepper, and it was excellent! Rice in box is a little shy of 1 cup. I used three thick 7oz frozen chicken breasts, the 2 cups broth, 15 baby carrots, and did put a little olive oil in pan first. Followed time instructions. It was a little soupy at first because of the reduced amount of rice but it thickened up and was perfect after cutting the chicken and letting it sit a few minutes. this will go on our regular recipes!

    • Christine Pittman — January 16, 2019 @ 8:52 am (#)

      Thanks for letting us know, Melissa. I’m happy you liked it!

  104. Rashelle — January 15, 2019 @ 10:23 pm (#)

    I followed the recipe to a T and kept getting the “BURN” on the instapot. I ended up adding double the water and still “BURN”….dinner was a flop and won’t use this one ever again!

    • Christine Pittman — January 16, 2019 @ 8:53 am (#)

      Sorry Rashelle. Some people get the Burn notice with this recipe and I still haven’t figured out why. It’s very frustrating and again I apologize.

  105. Jamie — January 15, 2019 @ 9:13 pm (#)

    I followed the recipe exactly but the bottom of my rice kept burning. I’m not sure why. I even have the same instant pot. It smelled delicious. Maybe I’ll try it again adding more broth to the rice.

    • Christine Pittman — January 16, 2019 @ 8:53 am (#)

      Jamie, I’m really sorry. I don’t know why this happens for some people. I’m trying to figure it out though. Thanks for letting me know.

  106. Kelly J — January 15, 2019 @ 7:44 pm (#)

    Delicious!! I did add 1/2 cup more of broth just to be on the safe side. I used frozen chicken tenderloins (8 of them)  and this recipe was absolutely perfect! 

    • Christine Pittman — January 16, 2019 @ 8:54 am (#)

      Thanks for letting us know, Kelly. I’m glad you liked it.

  107. Kristina Michael — January 14, 2019 @ 9:50 pm (#)

    Just got done eating this marvelous creation! Thanks so much for this recipe. It turned out amazing and bonus the kids loved it. I followed your recipe except I didnt have carrots. I will be making this again very soon!!!!!

    • Christine Pittman — January 15, 2019 @ 10:28 am (#)

      Great to hear. Thanks, Kristina!

  108. Alison — January 14, 2019 @ 8:56 pm (#)

    Awesome!! This is the quickest meal from frozen I have made since having to go gluten free. I tried this recipe as my second Instant Pot run. I have a 6 quart pot and used three chicken breasts that nested in the pot with no overlap. I weighed the chicken breasts and found them to be 10-11oz so I increased the time to 10 minutes and the chicken broth to 2.5 cups to be safe. I waited 5 minutes before venting and cut one chicken breast. It was a tad shy of being cooked all the way through and the Basmati rice was just ever so slightly too hard. So, I closed up the pot and ran it for another 4 minutes. This time I carefully vented without delay to not overcook everything. Success! The rice was perfection and the chicken was done all the way through. I might have been able to get away with 2.25 cups broth but I’m loving the extra bit of brothy-ness. Next time I will go with 14 minutes and a 5 minute wait before venting for chicken breast this size. This is the best comfort food I have been able to eat in ages! Thanks so much!

    • Christine Pittman — January 15, 2019 @ 10:29 am (#)

      Wow! That’s an amazing comment. I’m so glad you liked it. Thanks, Alison. And thanks for letting us all know what you did to rescue your recipe. It sounds wonderful!

  109. Krystal — January 13, 2019 @ 12:42 am (#)

    I wanted to ask, if you were to do this pot in pot to prevent the rice burning, how would you do it?

    • Christine Pittman — January 14, 2019 @ 12:52 pm (#)

      Krystal, I’m really not sure. I haven’t tried cooking rice using that method in the Instant Pot. Maybe another commenter here will have an idea though.

  110. Becky Y — January 11, 2019 @ 6:53 pm (#)

    This is the first recipe in my new IP. I was a little scared because I really wanted to love it. It turned out great! I actually had a little too much liquid but that’s better than not enough. Thank you for posting your recipe. I can now move forward with a little bit of confidence!

  111. Maureen — January 10, 2019 @ 10:26 pm (#)

    This dish was so good. I made it just like the recipe The rice had a great flavor, the carrots were  so soft and good. The chicken was perfectly cooked and delicious. I love this recipe and will make it again for my family of 6. I have only had my instant pot for two weeks. I love it.

    • Christine Pittman — January 14, 2019 @ 1:00 pm (#)

      Maureen, That’s such a rave review! Thank you. I’m delighted that you liked it, and that you’re loving your Instant Pot. I love mine too!!!

  112. Kelly H. — January 10, 2019 @ 9:58 pm (#)

    So good!  I read some of the most current reviews and took suggestions from a few. I did spray my pot with Pam and drizzled olive oil in the bottom. I increased my broth to 2 1/2 cups. I used 2 large chicken breasts and cooked for 10 mins. I have a 6 quart IP.  No burn and the chicken was super juicy and rice was perfect. My 6 year old had 3rds. 

    • Christine Pittman — January 14, 2019 @ 1:00 pm (#)

      Kelly, That’s so wonderful to hear. I’m happy that you and your child liked it so much. Thanks for the extra info and for letting me know!

  113. KL's Kitchen — January 9, 2019 @ 8:37 pm (#)

    Made this tonight and it was delicious! All I had was chicken thighs, and they were frozen in a zipper bag clumped together … no problems at all with them cooking all the way through. Also no burning or sticking of rice to the inner pot, but I did increase the broth to 2 and 1/2 cups. Bookmarking this one to print for my IP cookbook. Glad you decided to repost the recipe!!

    • Christine Pittman — January 14, 2019 @ 1:27 pm (#)

      Thanks for the tip about increasing the broth and for letting me know how it turned out for you. I appreciate the feedback!

  114. Meghan Howard — January 9, 2019 @ 7:04 pm (#)

    Turned out great, did have to pull out the rice and cook the chicken an extra 5 minutes, it was raw still the first time. They were big breasts, but semi thawed, so I thought the original time would be okay.

    • Christine Pittman — January 14, 2019 @ 1:27 pm (#)

      Meghan, Glad you liked it. Interesting about the semi-thawed breasts. Thanks for sharing what you did.

  115. Tina — January 8, 2019 @ 6:53 pm (#)

    Rinsed my rice, followed instructions only difference was that I used a bit of olive oil to grease the pot and only had 2 breasts and cut them in half. Got burn notice after just 5 minutes. First time it’s happened to me. I removed the lid, scraped the bottom of the pot (I can already tell its going to be hard to clean) and added more water. Closed it back up and again got burn signal. Not happy at all to waste food with a bad recipe.

    • Christine Pittman — January 14, 2019 @ 1:31 pm (#)

      Tina, I have no idea what went wrong here. I do find it strange that this recipe has such mixed results. Some people absolutely love it while for others it doesn’t work. It’s a mystery. I’m very sorry that it didn’t turn out for you.

  116. Jeri Garcia — January 8, 2019 @ 5:57 pm (#)

    I’m going to try this tonight, I really hope it comes out 🤞

  117. Kat — January 7, 2019 @ 8:55 pm (#)

    New to the IP. Needed dinner in a hurry. My frozen chicken breasts were a bit thick, so I increased the time. I am not a huge fan of carrots, but knew we needed the flavor, so I just used the small shredded ones that I had in the fridge left over from another dish. It worked fine for us. I did spray the bottom with a tad of cooking spray and added a smidge more broth. Very little stuck and made for quick clean up. We approve! Thanks!

    • Christine Pittman — January 14, 2019 @ 1:33 pm (#)

      Kat, Thanks for filling us in on what you did. It helps so much to hear from people about what works and doesn’t work. Glad you liked it!

  118. Annie in KY — January 7, 2019 @ 7:24 pm (#)

    This is the first meal I prepared in my 8-qt Instant Pot Viva, & it was perfection!!! From frozen chicken breasts to ready to plate in 24 minutes!!! Thank you for keeping the recipe & instructions available! My husband was dragging his feet getting to the table, so I sliced off a nice chunk of chicken, took it to him, & told him to close his eyes as I fed him the chunk. His response: “What is that? Chicken? It tastes like a roast!” And it is – roast chicken! Everything was melt-in-your-mouth delicious. And he loved the rice, except he hates rice. Not anymore! Yum. Thanks again!

    • Christine Pittman — January 14, 2019 @ 1:33 pm (#)

      Oh wow! Annie, that’s so wonderful! I’m really happy that you guys liked it so much. Thanks for letting me know, and I hope your future Instant Pot adventures go well too.

  119. Tracy Johnson — January 5, 2019 @ 10:21 pm (#)

    My husband and I made this tonight and it turned out perfect.  We used frozen chicken tenders and everything cooked perfect.  We might try again with some personal flavor favorites such as lemon or mushroom.  It’s a keeper!

    • Christine Pittman — January 14, 2019 @ 1:34 pm (#)

      Fantastic! Thanks Tracy. Hmmm I bet mushrooms would be fantastic in there. I’m going to try it too!

  120. Jennifer G — January 5, 2019 @ 6:45 pm (#)

    I made the Instant Pot Chicken according to the directions along with a few tweaks and it came out very good. We like our food with a lot of spice and flavor so I added garlic powder and onion powder to the broth along with the pepper and Italian seasoning. I will add some bouillon next time for a deeper flavor. My chicken was partially frozen and it cooked beautifully in the 9 min time frame. I didn’t have enough carrots so I added onion, mushrooms and zucchini in large chunks. I had a feeling the zucchini would be over done and it was but the rest was cooked beautifully. The rice was well done like risotto. This is a great recipe for a night you want a full meal but need it quick. Short prep time and it was all in the pot.

    • Christine Pittman — January 14, 2019 @ 1:35 pm (#)

      Jennifer, thanks for filling us in on what you did. It sounds delicious and I’m glad you liked it.

  121. Sparky — January 4, 2019 @ 7:44 pm (#)

    I tried this tonight with a few modifications. I rubbed a little olive oil on the bottom of the pot. I used unadulterated brown basmati rice, so I soaked it in water for 15 minutes first and then strained it. I didn’t think the 14 oz can of broth would be flavorful enough, so I dissolved a bouillon cube in 1/4 cup of hot water and added it. Pressure cooked 10 minutes, let sit for 10 minutes. Result: brown rice was cooked through, but there was a surprising amount of liquid (~3 cups) still in the pot, so I took out the chicken and dumped the rice & carrots into the strainer (frugally reserving the liquid for a future use). I let the chicken rest while I nuked a frozen package of artichoke hearts to add something green to the meal. (Broccoli or spinach would have worked, too.) Everything tasted great; my son even went back for seconds on the rice & carrots. I will try this again and tweak until the liquid proportion works.

    • Christine Pittman — January 14, 2019 @ 1:36 pm (#)

      Sparky, I’m glad you liked it. Thanks for filling us in on what you did. That’s really helpful! I haven’t tried it with brown rice yet but I will now!

  122. Ross — January 3, 2019 @ 9:34 pm (#)

    I tried this even though there were many negative responses. This was great ! Everyone in the house loved it! The only thing I’ll add next time is spray the pot with Pam so it’s easier to clean

    • Christine Pittman — January 4, 2019 @ 1:26 pm (#)

      Great tip, Ross. So happy you all liked it!

  123. Jessica — January 3, 2019 @ 8:21 pm (#)

    Tried this recipe even though some reviews said it didnt work for them . I used 3 frozen fairly large chicken breast, and I set it for 10 minutes and it turned out AMAZING !! First time I ever cooked with an instant pot. I used instant rice though and it’s incredible mushy like porridge. Next time I’ll use a different type of rice. I have printed this recipe to use for another time ! Thanks ! I’ll post it on Instagram too !

    • Christine Pittman — January 4, 2019 @ 1:29 pm (#)

      Jessica, So happy you liked it. And good to know about the instant rice. It sounds like that isn’t a good substitute for regular rice in this recipe. Thanks for the info!

  124. Laura Marks — January 3, 2019 @ 12:00 pm (#)

    I made this last night with 4 frozen chicken breasts, rice a Roni, and 8oz of baby carrots. The chicken came out great. The carrots were a little overdone but still ok. However I can state with confidence that Rice a Roni is not instant pot friendly! I got chicken flavor mush. Maybe if I had added less than 2 cups of water it could have worked? I’ll stick with regular rice and try this again because it was QUICK and yummy!

    • Christine Pittman — January 4, 2019 @ 1:46 pm (#)

      Fantastic that you liked it, Laura. And thanks for the info about the rice a roni!

  125. Christine — January 3, 2019 @ 7:07 am (#)

    I bought myself a small and my daughter-in-law a large Instant Pot on Black Friday for a Christmas present. Things like this always seem like a great deal, but can in all reality be a nightmare. She became sick and hadn’t opened the cookbook I also got her, and I had only used mine before traveling to be with them once. So I googled and tried this recipe to save her some work and how her a little about it. While I’m always grateful for some of the reviews on recipes, all I did with this one was be sure to cook 10 minutes and I used frozen chicken tenders. The carrots were a little tasteless, but the chicken turned out great, was flavorful, and everyone loved the rice as well. Thank you!

    • Christine Pittman — January 4, 2019 @ 1:46 pm (#)

      That’s great to hear, Christine. Thanks!

  126. Crystal — January 3, 2019 @ 2:14 am (#)

    After reading the comments with the recipe, and then the comments from others, I decided to make this dish. But it needs some adjustments. The idea behind the Instant Pot is you’re cooking with liquid/steam. And then when you’re cooking with rice, you use 1 part rice to 2 parts liquid/broth. This recipe calls for 1 1/4 cup rice and 2 cups broth. That’s not enough liquid. Plus you need to adjust for the other ingredients you’re adding to the pot. So what I did is I used the 1 1/4 cup rice, but then added 2 1/2 to 3 cups of liquid. I also put the rice and liquid in the pot first and then prepared everything else. That gave the rice a bit of time to soak. Everything came out nearly perfect. I probably had a smidgen too much water, so the rice was sticky. But nothing burned because I had enough liquid. And for us, we don’t mind sticky rice. The dish is full of flavor and super easy to fix.

    • Christine Pittman — January 4, 2019 @ 1:47 pm (#)

      Thanks for the tips, Crystal!

  127. Annette Flores — January 3, 2019 @ 1:24 am (#)

    I made this tonight for dinner and it turned out awesome. Okay, one small issue, I used frozen chicken breasts and one of them was bigger than the others, this one big breast did not fully cook and was still cold inside. No worries, I got out a baking dish, scooped the rice, chicken and carrots into it and tossed into a 375-degree oven for an additional 15 to 20 minutes.

    The rice was flavorful as was the chicken and the carrots were the perfect complement.

    Thank you for sharing this recipe. I will for sure keep this in my lineup for quick, easy and delicious weekday meals.

  128. JIllian — January 2, 2019 @ 10:50 pm (#)

    Made this dish today and it came out fine, but there were some changes that I made.  I had the 6 qt IP duo (not sure if size made a difference).  I rinsed the rice & used 5 already frozen chicken thighs from Trader Joe’s as it was in my freezer.  Increased the chicken broth to 2 1/2 cups to compensate for the extra piece of chicken, increased the cooking time to 10 minutes and let it rest for 8 minutes before venting.  Everything was cooked and tasted fine. 

  129. Jen — January 2, 2019 @ 7:53 pm (#)

    Do not recommend! Burned the entire bottom of the rice and the pot. Took 10 minutes to scrape it all off. Yikes.

  130. Sandra — January 2, 2019 @ 6:31 pm (#)

    I loved this recipe! I have a 6qt 7 in 1 IP and have only cooked single items till today. I made this although I used parboiled rice instead (i rinsed it thoroughly)and it was delicious! I also had some under cooked chicken but it was undercooked just to say so next time I will add an 2 extra minutes next time but I will definitely cook it again but i might marinate my chicken for a bit first too for extra flavor. Overall a great recipe, thank you!

  131. Kelley — December 30, 2018 @ 9:17 pm (#)

    First Instant Pot attempt and I too got a burn notice. Removed all of the ingredients and replaced reusing them again. No luck. Now, third attempt I am trying to save the chicken. I removed all ingredients. Put the chicken back in the pot with water and some lemon juice and reduced the cooking time to 6 minutes. While I was waiting I read ALL of the comments. (And Googled, how to properly cook rice in an Instant Pot.) . Very clear now, that I should’ve rinsed the rice completely. Although, I myself was convinced with all the liquid I was adding it would be fine. (Clearly overconfident on my first go.) . Nonetheless, the chicken is done and delicious. I cooked some pasta on the stove while I was waiting on round three and added some sauce to complete our meal. I can’t wait to try this recipe again, completely following all instructions. Glad I was able to salvage the chicken. Best of luck to you all and thank you to everyone for their helpful hints. Hopefully we can all learn from our mistakes and others. Happy cooking.

  132. Renee Rogers — December 30, 2018 @ 7:15 pm (#)

    I have only tried two other recipes in my new Instant Pot. I have a 6 quart. I had fairly large frozen pieces of chicken. I added brocolli to mine. Some of the chicken was not completely cooked. The rice was absolutely perfect. I poured out the rice mixture and put a cup of water in the bottom and the rack and recooked the chicken on steam for 2 minutes. It’s great! 

  133. Amanda — December 29, 2018 @ 7:42 pm (#)

    This was the first meal I made in my brand new IP and it was completely ruined. My frozen chicken didn’t cook through even though I did everything right. We are on a tight grocery budget and I cried because I wasted all the ingredients. Pass on this one.

  134. Mary — December 28, 2018 @ 9:45 pm (#)

    Made it to recipe but added 1minute to make sure thickest chicken was cooked. Also sprayed pot first so no sticking. Food was good, rice and carrots a little soft for me but other wise tasted good. Will make the same and cut time down by a minute to see if rice and veggies come out better. I would make it again.

  135. Candy — December 28, 2018 @ 4:10 pm (#)

    After you select pressure cook, do you select low pressure or high pressure?

  136. Maria — December 24, 2018 @ 1:55 am (#)

    I love this recipe! Had a craving for a quick, easy chicken and rice dinner. Put 2 large frozen chicken breasts in the broth. Sprinkled the rice (unrinsed) over top. Manual high for 10 min with the 5 min natural release. Removed and shredded the chicken. Meanwhile I stirred frozen veggies into the hot rice. (I just like cooking my veggies that way). Mixed the chicken back in and SUCH GOODNESS. Chicken moist. Rice creamy. Veggies cooked perfectly. I can see myself making this weekly. Thank you for sharing this.

    • Christine Pittman — December 24, 2018 @ 2:15 pm (#)

      Maria, That sounds fantastic! I’m going to try that with the frozen veggies next time!

  137. Caroly — December 20, 2018 @ 4:28 pm (#)

    Mom of the year here. I threw in two pouches of taco rice mix, four frozen chicken breasts and four cups of chicken stock. I added three more minutes of time bc of the extra rice. It turned out great! I shredded the chicken, added the mix to some tortillas and topped with cheese and sour cream. Thank you for the recipe!

    • Christine Pittman — December 24, 2018 @ 2:32 pm (#)

      Caroly, that sounds AMAZING. I’m going to try that soon. THere are so many ideas coming from this simple recipe. I love it and can’t wait to hear what else people are trying!

  138. Ann — December 17, 2018 @ 9:51 pm (#)

    I tried this tonight with fresh chicken . My husband really liked it. Next time I’ll cut the chicken breast up a little first. He has false teeth and prefers smaller bites of food. The rice turned out well. I will probably add a can of cream of chicken soup when I reheat it to add some moisture.

  139. S. Evans — December 16, 2018 @ 11:47 pm (#)

    This was my first attempt at using my instant pot.  It was so easy and turned out great.  I only used 3 small chicken breasts as that is all that would fit without overlapping in my instant pot.  After reading reviews I decided to try for 10 minutes just to make sure the frozen chicken got fully cooked.  It turned out great.  Super easy, super fast.  I will for sure make it again.  Thanks!

    • Christine Pittman — December 17, 2018 @ 2:37 pm (#)

      Fantastic! Thanks for letting us all know.

  140. Coral Page — December 11, 2018 @ 12:19 pm (#)

    Just made this for my family and it’s really lovely. Used veg stock instead of chicken stock as that’s all I had. Chicken needed 1 minute more so had to put it in oven for few minutes. Overall, very pleased. Will just do it little bit longer next time.

    • Christine Pittman — December 11, 2018 @ 2:54 pm (#)

      Coral, Thanks for letting me know. I’m glad you liked it! The extra few minutes in the oven if it’s underdone is a great idea.

  141. Brenda Glospie — December 9, 2018 @ 1:59 pm (#)

    This was my first recipe using the IP I purchased on Black Friday.  We LOVED it!  Thank you for providing this to match the ingredients I wanted to use.
    I will definitely use this recipe again 😃

    • Christine Pittman — December 11, 2018 @ 3:02 pm (#)

      Brenda, Welcome to the IP world! I really love using mine and hope that you do too. Thanks for your comment!

  142. Ashley H — December 4, 2018 @ 7:15 pm (#)

    Tried this as my first instant pot recipe, came out amazing. Rice was creamy, chicken was spot on. Only change was to add 1 minute because I had thicker frozen chicken breasts.

    • Christine Pittman — December 11, 2018 @ 3:09 pm (#)

      Ashley, Isn’t that rice so good? I really love it. Thanks for the kind comment and the info!

  143. Marie — November 30, 2018 @ 8:39 pm (#)

    Just got my first pressure cooker GoWise 8qt this afternoon and prepared this as directed, per my machine manual settings and came out great. I regret not getting the 14qt as I work all the time and cook double everything. Myself and 4 teenagers have no waste after a meal. I cooked 4 frozen chicken breast, pre-sliced long way in half (8 pieces). I used brown rice, no rinse. I did a little study and cooked 10 minutes for the added chicken. PERFECT!!! I did use whoe baby carrots, cold from the fride and they were not soggy at all. Not sure if the chill made them cook well. I was scared to use my pot at first. Can’t wait to cook more.

    • Christine Pittman — December 4, 2018 @ 9:33 am (#)

      Marie, Thanks for the comment and for filling us in on what worked for you. I wonder if the chilled carrots helped also! Great idea! I’m going to give it a try!

  144. samuel — November 29, 2018 @ 9:53 pm (#)

    I follows 7 minutes with 5 minutes after for raw chicken but meat was not not done at only 140° for large chicken breast this is very wrong time. your measurement for size of chicken is ambiguous 6-8 oz total or each breast for 4 breast. exact weight is very important for time.

    • Christine Pittman — December 4, 2018 @ 9:57 am (#)

      Samuel, I actually think that it was clear that I meant 6-8 ounces per chicken breast. However, I have edited the recipe and the note to make it even clearer. I’m sorry that you were uncertain and I’m sorry that your chicken breasts were not cooked. Do you know how big they were? Thanks for your feedback :-)

  145. Joel Sutton — November 25, 2018 @ 8:15 pm (#)

    It was our first time using our 6 qt insta pot. This recipe came out wonderful :) Thank you!

    • Christine Pittman — November 28, 2018 @ 8:52 am (#)

      Awesome! Thanks for letting us all know, Joel!

  146. Justin — November 25, 2018 @ 6:08 pm (#)

    I think a problem with cooking frozen chicken like this is ‘frozen’ chicken is not a standard starting temperature. A frozen chicken just means it starts at less than 32 degrees F. It can also be starting at 0 degrees F. The amount of time required to cook a frozen chicken that is 32 degrees F vs 0 degrees F can vary quite a lot. Then when you consider how chicken breasts can be different sizes it is no wonder that some people are experiencing mixed results.

    • Christine Pittman — November 28, 2018 @ 8:54 am (#)

      Agreed! I hope that by specifying size and that the chicken pieces should be frozen individually, that helps a bit.

  147. Jul — November 24, 2018 @ 11:08 pm (#)

    Well, I realized I had frozen chicken and I needed to get a quick dinner on so I tried out this recipe on a whim. I made a few changes… I used 3 large chicken breasts rather than 4 smaller ones, because that is what I had. I used 1.5 cups of white rice (not rinsed) so I used about 2 1/4 cup of broth. I seasoned with a tsp of dried basil and a tsp of dried thyme. WOW. This was really delicious… I could not have imagined how delicious it was going to be. The chicken was perfect and the carrots were pretty perfect too because I used very fat carrots and I cut them pretty large so they were not too mushy. My husband remarked that the rice was kind of mushy but everyone else really enjoyed it (And actually he enjoyed it too that was just his critique). This is definitely going to be in my regular rotation.

    • Christine Pittman — November 28, 2018 @ 8:55 am (#)

      Great to hear, Jul! Glad you guys liked it. Thanks for letting me know!

  148. Carlton — November 22, 2018 @ 8:38 pm (#)

    I made the recipe with excellent results.

    Changes I made included thawing the chicken breasts (I use a repurposed plastic container with tap water in the refrigerator, four hours usually is enough). I cooked for 8 minutes instead of 7.

    A change I wish I had made was spray the stainless steel bowl with cooking spray.  That helps rice not stick and discolor.

    It was fantastic and I wonder what the failures come from.  I had a expensive stovetop pressure cooker before the instapot and constantly burned the bottom.  No more with the instapot.

  149. Kagan — November 21, 2018 @ 8:48 pm (#)

     I read the comments and gave it a shot anyway and I have to tell you that it came out perfectly! I follow the directions and two of us sat down at the dinner table and ate the entire recipe and one sitting! I’ve bookmarked this recipe and I’m looking forward to making it again. 

    • Christine Pittman — November 22, 2018 @ 12:40 pm (#)

      Wow! That’s great to hear, Kagan. Thanks for letting me know!!!

  150. Rebecca — November 20, 2018 @ 5:15 pm (#)

    I tried this tonight even after reading the reviews. 
    I did rinse the rice ahead of time, and used frozen chicken breasts. Everything came out perfect! Rice looked a little too soft but ended up being perfect! Some rice did stick to the bottom but that happens. It went over well, and everyone enjoyed it. Will definitely be making it again

    • Christine Pittman — November 21, 2018 @ 8:50 am (#)

      Great to hear! Thanks, Rebecca!

  151. Amie — November 18, 2018 @ 7:50 pm (#)

    Mine turned out great. My kids really liked the rice and asked for seconds. Since I did not use frozen (or rinse rice), I added 1/4 cup of water. For seasoning I used a little rosemary and thyme because it’s a great blend for carrots and chicken. I also used brown rice because it is a healthier alternative. My chicken was incredibly juicy and done all the way through. The rice came out cooked almost like a risotto. Carrots were a bit too done (squishy), but I’ve had that same issue with other recipes like pot roast. I would recommend less pepper if you have little one’s. Also, because I felt that the chicken would weigh down and press the rice, I used the instant pot cooking rack. Don’t listen to all of the negative comments to deter your ideas. You put yourself out there and came up with in my opinion a quality family meal. Thank you, I appreciate your recipe.!!

    • Christine Pittman — November 20, 2018 @ 2:43 pm (#)

      Amie, Thank you for your feedback and for sharing your great tweaks! It’s still a mystery to me why this recipe works for some people and not others but this gives me hope that the method does in fact work, at least sometimes.

  152. Kathy — November 16, 2018 @ 10:44 pm (#)

    Tried this recipe tonight and it was perfect! Used defrosted chicken breasts, didn’t rinse my white rice, and used a bit of coconut oil and better than bouillon. Cooked on the poultry setting in my crockpot instant pot for 15 minutes. Chicken cooked all the way through and rice was delicious! Thanks for the recipe!

    • Christine Pittman — November 20, 2018 @ 2:53 pm (#)

      Kathy, Thanks for letting us all know! So happy it worked for you!

  153. Jessica — November 8, 2018 @ 8:13 pm (#)

    Made this tonight. After reading the comments midway through, I knew not to try and cook longer or the rice would burn. One thing I noticed is that some of my chicken breasts that were frozen very flat were cooked through and the fatter Brady’s that were bunched up while freezing did not cook through. It’s pretty hit or miss with the frozen chicken breasts. Overall the recipe was tasty, I just sliced the chicken and cooked it in a pan until cooked through. The rice was very yummy  I actually liked that it was slightly brown on the bottom!  

    To the person who said they would sue if they could…really???  

  154. Bethany Moore — November 5, 2018 @ 10:36 pm (#)

    Wish I had read the comments. Burned and wasted my ingredients. Pretty disappointed. 

  155. Lisa Armstrong — November 4, 2018 @ 11:17 pm (#)

    DANGER- BAD RECIPE YOU CANNOT COOK FROZEN CHICKEN IN NINE MINUTES. Very irresponsible , chicken still raw Waste of money and time now have to pay for takeout. Don’ Take a chance with half raw chicken , there was not enough liquid to bring it up to pressure even after adding mor liquid a couples of times. Garbage recipe 

  156. Pierre — October 29, 2018 @ 4:03 pm (#)

    Hello. I tried the recipe and it came out Delicious!! The slight changes I made was. I used legs and thighs. 2 of each. rinsed a coffee mug full of rice. In the pot saute onions and garlic and chunks of red bell peppr in oil.. Then put the rice in the pot and saute for approx, 3 minutes. Then added the chicken, 1/2 cup of mixed vegetables, then a coffee mug and a half of water with a pack of Goya Sazon. It makes the rice yellow. or you can use Turmeric. The chicken releases water, so just use 1 cup or coffee mug, and 1 half water. rice will come out tender and fluffy. Pressure cook for 10 minutes. let it sit another 10 minutes then quick release. I fluffed it up and added pimento stuffed olives. DELICIOUS!!!!

  157. Eric — October 24, 2018 @ 6:24 pm (#)

    If I could sue you for ruining my rice and chicken, I would!

  158. Susy James — October 12, 2018 @ 10:22 pm (#)

    This recipe is not clear. I too got a burn notice, and no, I didnt rinse my rice. I read on another blog that rice MUST be rinsed several times…..
    Sigh. I am making soup now, because this was a disaster.

    Don’t make this as posted, folks.

  159. Melissa — October 12, 2018 @ 6:36 pm (#)

    I followed the directions and it came out perfectly! Then I followed directions and used pork chops instead of chicken, another perfect hit! Thank you!!

  160. Kim — October 11, 2018 @ 8:17 pm (#)

    I really wish I would’ve read the comments before trying this.  Chicken was still frozen when timer went off.  Rice was done, but had frozen raw chicken sitting on top of it.  I added more water hoping that would allow it to finish, to no avail.  It took over 2 hours to cook this meal (that included 30+ min in the oven!) & the carrots were still crunchy.  :( 

    My kids don’t think it’s disgusting (except the soggy rice), so at least I don’t have to throw everything away.  

  161. Kirsty — October 9, 2018 @ 8:16 pm (#)

    Chicken came out uncooked!!! Put it back in and instantly got a burn notification. Rice is also mushy. 
    This recipe should be taken down so no one else throws money down the drain and wastes their time!!! 

  162. Suzy — October 9, 2018 @ 6:54 pm (#)

    I also followed this recipe and got a burn notice (and a turned off cooker) before my chicken was even close to done. I added water and tried cooking it again for a shorter time. I ended up with another burn notice with mushy rice and hard, but seemingly cooked chicken. I am trying one more time for just a couple of minutes to see if I can get the chicken more tender. I think this recipe needs either more detailed instructions or some sort of adjustment to avoid burning.

  163. Bill — September 17, 2018 @ 1:12 pm (#)

    What change (if any) would be required for brown instead of white rice?

    • Christine Pittman — September 21, 2018 @ 2:59 pm (#)

      Bill, I haven’t tried it but I think you’d need to set the time for 15 minutes.

  164. Bradly Weston — September 11, 2018 @ 4:46 pm (#)

    Thank you so much for a quick and easy recipe! And as for the previous comment about the burning, ensure you are rinsing your rice or the starches will burn to the bottom of the pot.

    • Christine Pittman — September 21, 2018 @ 3:14 pm (#)

      Bradly, Thank you and thanks for the tip!

  165. Alaina Rice — September 4, 2018 @ 8:36 pm (#)

    This was actually pretty decent. It’s only the 2nd thing I’ve made in my IP, so I really appreciated the clear instruction here. So easy to put together. Of course I have one or two things I would change to suit my taste, but this was a good, quick weeknight meal.

    • Christine Pittman — September 10, 2018 @ 9:07 am (#)

      Alaina, I’m really happy you liked it. I am loving my instant pot and hope that you will get to love yours too.

  166. Dennis — August 16, 2018 @ 7:18 pm (#)

    Recipe is BAD.

    Followed each step to the word. Instapot flashed , “Burned”, warning. I must assume there is not enough liquid to make recipe successful. I ruined my food and will not follow your website again.

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