Chicken
$1.19per plate
Prep
10 min
Slow Cooker · Instant Pot Chicken
Instant Pot Chicken and Rice
Chicken and rice is one of the cheapest dinners there is, and the Instant Pot makes it nearly foolproof. Everything cooks together under pressure in one pot, so the rice soaks up the chicken flavor and comes out tender without any watching. A pound and a half of thighs, a cup and a half of rice, and a bag of frozen vegetables feed six for a little over a dollar a plate. Set it, walk away, and come back to a full pot of dinner.
$1.17per plate
Estimated recipe total
$7.02 · serves 6
Cook
25 min
Total
35 min
Serves
6
1 How to make it
1
Saute the aromatics
Use the saute setting to soften the onion, carrot, and garlic for a couple minutes. Building a little flavor first makes a big difference in a pressure-cooked dish.
2
Layer the rice and chicken
Stir in the rinsed rice, broth, and seasonings, then lay the chicken thighs on top. Rinsing the rice keeps it from turning gummy under pressure.
3
Pressure cook
Seal and cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes before opening. The natural release lets the rice finish gently instead of scorching.
4
Shred and finish
Shred or chop the chicken, stir it back in with the frozen peas, and let the residual heat warm them through. Fluff with a fork and serve.
2 Cheaper ingredient swaps
- Chicken breast for thighs. Breast works; cut it into chunks so it cooks evenly in the same time. Thighs stay a little juicier.
- Brown rice, with more time. Use brown rice and increase the pressure cook to about 22 minutes with a natural release.
- Any frozen vegetable. Corn, green beans, or a mixed blend all work. Stir them in at the end so they do not overcook.
- Stovetop or slow cooker. No Instant Pot, simmer covered on the stove about 20 minutes, or cook on low in a crock pot for 4 hours.
3 Budget tips
- Chicken thighs and rice are two of the cheapest staples in the store, and together they feed six for about a dollar a plate.
- Cooking everything in one pot means the rice absorbs the chicken flavor and there is only one dish to wash.
- Buy thighs in the family pack and freeze what you do not use; they are cheaper per pound than breasts.
- Frozen peas cost less than fresh, keep for months, and add color and nutrition with no waste.
4 Storage, freezing & reheating
Fridge
Spooned into a sealed container, it holds in the fridge for 4 days and makes an easy reheatable lunch.
Freezer
Freeze cooled portions for up to 3 months. The rice softens slightly but the flavor holds up.
Reheating
Reheat in the microwave or a covered pan with a splash of broth to steam the rice back to fluffy.
5 Nutrition (per serving)
Calories
330
Protein
24g
Fat
9g
Carbs
38g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Why does my Instant Pot rice come out mushy?
Usually from skipping the rinse or opening the pot too soon. Rinse the rice to wash off surface starch, and let the pressure release naturally for ten minutes so the rice finishes gently instead of overcooking.
Can I use chicken breast instead of thighs?
Yes. Cut the breast into chunks so it cooks through in the same time as the rice. Thighs are cheaper and stay juicier, but breast works fine.
Can I make this without an Instant Pot?
Yes. Simmer everything covered on the stove for about 20 minutes until the rice is tender, or cook it on low in a slow cooker for around 4 hours.
How is the per-plate cost figured?
About $7.02 for the pot, six servings. Chicken thighs are the biggest cost, and a family pack drops the per-pound price.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 7-quart slow cooker. A large slow cooker batch-cooks cheap cuts, beans, and soups hands-off, so leftovers stretch across the week. Best for pot roast, chili, bean soups, and set-it-and-forget-it dinners.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
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