Cajun Instant Pot Chicken and Rice (No Burn, 30 Minutes)

This Cajun Instant Pot Chicken and Rice is a bold, one pot dinner loaded with tender chicken, fluffy rice, and peppers in under 30 minutes.
With the right liquid ratio and deglazing technique, this recipe avoids the dreaded burn warning while delivering perfectly cooked rice every time.
It's an easy, comforting Instant Pot chicken and rice recipe that reheats beautifully for meal prep or next‑day lunches.

This Cajun Instant Pot chicken and rice is an easy one pot meal where juicy chicken, fluffy jasmine rice, and sweet bell peppers pressure cook together for a full dinner in about 30 minutes.

If you've ever battled the Instant Pot burn message or ended up with mushy rice, this no‑fail Instant Pot chicken and rice recipe walks you through the exact deglazing and liquid ratios you need for perfect results.

It's a cozy weeknight Instant Pot chicken and rice dish with Cajun spices, simple pantry ingredients, and step‑by‑step tips to keep both the chicken and rice tender, flavorful, and burn‑free. Just like Instant Pot Chicken Thighs and Instant Pot Shrimp Orzo.

New to pressure cooking? Start with our Ultimate Guide to Instant Pot to get comfortable with the basics, then come back to nail this Cajun dish.

Key ingredients and why you'll need them

• Best Chicken to Use (Breasts vs. Thighs): Use thinly sliced chicken breasts that will cook down to fall off the fork perfection when pressure cooking. You can also do chicken thighs instead - they are a bit fattier and the texture will be slightly different.
• What Rice to Use (Jasmine or Basmati): While pressure cooker jasmine rice is very aromatic, basmati rice is no less flavorful. Either type of rice won't become mushy or burnt.
• Cajun Spices
• Tomato paste: While I like to use it, tomato paste is one of those "dreaded" instant pot ingredients that can result in burn notice.
• Chicken broth: Rice made with chicken broth absorbs all of the rich flavors from the broth, which includes flavors of chicken, vegetables, herbs and spices.
• Condiments: I like to have olive oil, spices, salt and pepper.

Here's how to make instant pot chicken and rice

1. Sauté vegetables

Preheat Instant Pot by pressing the "sauté" button. Once IP is hot, add olive oil and then add chopped shallot, red and green bell peppers, scallions, garlic and sauté for 2-3 minutes. 

2. Deglaze with chicken stock

Mandatory step! Add ¼ cup of chicken stock to deglaze the bottom of the Instant Pot, making sure no bits and pieces are stuck to the bottom.

This step isn't optional - scraping up those browned bits before the lid goes on is how you prevent the BURN warning and build flavor at the same time. It's called deglazing, and my full guide explains exactly why it works

4. Add liquids and seasonings

Next add remaining chicken stock, tomato paste, Cajun seasoning, onion powder, garlic powder and sea salt. Mix and stir to combine and to make sure nothing is stuck to the bottom.

5. Add rice

Now add rinsed rice and make sure it's submerged into the liquid. 

6. Add sliced chicken

Add chicken and season it generously with salt, pepper, Cajun seasoning and Oregano (or Italian Seasoning) right in the pot. 

7. Pressure cook

• Close lid (IMPORTANT!) to avoid water from evaporating. Lock the lid and put valve to Sealing position. This will ensure pressure building up inside.
• Push Pressure Cook button on the front panel. This button is also called Manual on some models.
• Set to High Pressure for 8 minutes.

This Cajun chicken and rice recipe relies on the Instant Pot's high-pressure setting and precise pressure cooking time - if you want to understand exactly why that makes everything so tender, check out how Core Instant Pot Cook Times work before you dive in.

8. Naturally release pressure

Once the countdown is over, the instant pot will beep several times. That means it's time to use a 10 minute natural pressure release method.

• First, put the wet towel over the lid.
• Next, move your face and body away from the lid.
• Finally, move the valve from Sealing to Venting. If not using a towel, you will see a straight line of steam shooting vertically from the lid into the sealing, which perfectly normal.

Please make sure to wait until all the steam is out. Once the red pin drops, open the lid and take the chicken. Shred the chicken strips with the fork and stir to combine with the rice. Taste the rice and adjust the seasoning at this point. For more information on how to release pressure, check out Instant Pot Tips and Tricks.

Can I Make This with Brown Rice?

To make instant pot chicken and rice with brown rice, you will need to add more time and more liquid.

• Use 2 ¼ cups of chicken broth (at room temp) for 1.5 cups of brown rice.
• Cook on Manual, set to High pressure for 15 minutes.
• When time is up, let the pressure release naturally for 10 minutes.
• After that release remaining pressure by turning the valve to 'Venting'.

Tips for success

• Slice the chicken before adding it to the instant pot.
• Take chicken stock out of the fridge ahead of time. This will bring it to room temperature. If cold liquid hits the hot pot, liquid will evaporate too quickly.
• Measure out tomato paste and chicken broth and have them ready on your kitchen counter.
• Measure out the rice and rinse it: I usually rinse the rice 3-4 times to get rid of starch. Doing this will help prevent potential Burn notice.
• Chop the veggies: Crush your garlic, and chop bell peppers and scallions.
• Add everything quickly. It's important to add everything into the instant pot as quickly as possible in order to avoid any liquid from evaporating too fast and too soon.This is what will help us avoid the dreaded BURN warning.

Why did I get the "BURN" message?

This usually means something is stuck to the bottom or there isn't enough thin liquid for the pot to come to pressure. After sautéing, always fully deglaze the bottom with broth, scraping up every browned bit.

How do I fix the burn warning without ruining dinner?

• Hit Cancel, carefully quick-release pressure, and open the lid. Scrape the bottom clean, add ¼-½ cup more broth, and re-start on HIGH with a slightly shorter cook time.
• If food is badly scorched, transfer unstuck chicken and rice to a clean pot with extra liquid and finish on the "Rice" or "Manual/Low" setting, or on the stovetop.

Why is my rice mushy and overcooked?

• Mushy rice comes from too much liquid or too long at pressure. Use the correct rice-to-liquid ratio and match the cook time to the rice type (shorter for white, longer for brown).
• Let the rice sit a few minutes with the lid off after cooking so excess moisture steams off; this helps it fluff instead of clump.

Why is my rice undercooked or crunchy?

• If the pot never fully reached or held pressure (short natural release, faulty seal, or not enough liquid), the rice can stay hard. Check the sealing ring, valve position, and liquid level.
• Older or very dry rice often needs a splash more liquid and 1-2 extra minutes of cook time. Reseal and cook for a couple more minutes if the rice is still firm.

My chicken is dry but the rice is fine

• Boneless, skinless chicken breasts dry out if cooked for the long times brown rice needs. Pair white rice with chicken breasts and brown rice with bone-in thighs or legs, which stay juicy with longer cooking.
• Cut extra-large breasts into smaller chunks so they cook through quickly and more evenly with short white-rice timings.

My chicken is undercooked while rice is done

• If the pot didn't reach full pressure or the cook time was too short for large pieces, the chicken may be undercooked. Check for 165°F internal temperature and return undercooked pieces on sauté or for a brief extra pressure cycle.
• Next time, use smaller pieces (1-inch cubes or thin cutlets) with white rice, or bone-in thighs with brown rice so both components finish at the same time.

Can I double this recipe?

Yes, you can double Instant Pot Chicken and Rice. Doing so does not change the cooking time. One cup of rice will take same amount of time to pressure cook as will two cups of rice or three cups.

However, make sure to not fill the instant pot more than half full for rice. That is, NEVER bring food over the maximum full line. This is especially important when rice is concerned. ½ full is your maximum here.

Can I use chicken thighs instead of breasts?

• Absolutely. Thighs (especially bone-in) are more forgiving in the Instant Pot, stay juicy during longer cooks, and pair well with brown rice.
• For white rice, boneless thighs work well at shorter times; trim excess fat if you don't want too much rendered into the rice.

Can I add frozen vegetables?

• Yes, but add them after the pressure cooking is done. Stir frozen peas, corn, or mixed veggies into the hot rice and let sit a few minutes with the lid on; they'll cook through with residual heat without going mushy.
• Mixing lots of frozen vegetables in before cooking can release extra water, change timing, and sometimes trigger burn errors on sensitive models.

Instant Pot Chicken and Rice FAQ

• How much liquid do I need? A common baseline is about 1:1 to 1:1.25 liquid-to-white-rice by volume when cooking with chicken and vegetables, and a bit more for brown rice. Make sure there is a visible layer of thin liquid under the rice so the pot can build steam and come to pressure without burning.
• Should I stir before pressure cooking? For instant pot chicken and rice, it's usually better not to stir. Keep the thin liquid on the bottom, then layer rice, chicken, and any thicker sauces on top to prevent scorching. Very thick mixtures are prime candidates for burn errors; layering keeps the bottom of the pot cleaner and better hydrated.
• Is natural release or quick release better? Most chicken-and-rice recipes use at least a partial natural pressure release so rice finishes steaming and chicken stays tender. Many suggest 5-15 minutes natural release before venting any remaining pressure. For brown rice, full natural release helps reduce splitting and keeps texture creamier and less sticky.
• What if I keep having burn issues? Try the pot‑in‑pot method: cook rice in a smaller heatproof dish set on a trivet over water in the main pot, with chicken and sauce separated or on top. This keeps starch off the bottom and dramatically reduces burn warnings. Also check the sealing ring and inner pot: worn rings, warped liners, or stuck-on browned bits can all cause repeated burn messages until cleaned or replaced

Storage and reheating instructions

• To store Cajun Chicken and Rice, first, let it cool completely. Then, store it in an airtight container in the refrigerator, where it will last up to 4-5 days.
• Reheat the leftovers in the microwave on medium heat or on the stovetop (add a bit of chicken broth to avoid rice sticking to the pan)

Hungry for more instant pot recipes?

• Instant Pot Country Style Pork Ribs
• Instant Pot Pork Stroganoff
• Beef Brisket in the Instant Pot
• Instant Pot Spaghetti 

More authentic Cajun cuisine recipes

• Creamy Cajun Shrimp Pasta with Sausage
• Creamy Cajun Chicken Pasta with Smoked Sausage
• Warm and Cheesy Muffuletta Dip
• Louisiana Chicken Pasta
• Baked Cajun Salmon