Instant Pot Chicken and Rice
Print Pin
4.71 from 31 votes

Cajun Instant Pot Chicken and Rice

Chicken and rice are perfectly seasoned with Cajun spices and pressure cooked in the instant pot together with chopped bell peppers, scallions, garlic and shallots. 
Course Main Course
Cuisine American
Keyword Instant Pot Chicken and Rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 453kcal
Author Olya


  • 2 tablespoons olive oil
  • 1 shallot (or small onion) diced
  • 1 red bell pepper cut into small chunks
  • 1 green bell pepper cut into small chunks
  • 3 green scallions cut into small chunks
  • 3 cloves garlic chopped
  • 2 cups chicken stock (divided)
  • 1 tablespoon tomato paste
  • 2 tsp Cajun seasoning (more to season chicken)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3/4 tsp sea salt
  • 1.5 cup jasmine or basmati white rice (rinsed several times)
  • 1 pound chicken breast (cut in strips)
  • Salt and pepper (to season chicken)
  • Dried Oregano Seasoning (to season chicken)


  • Preheat Instant Pot by pressing the "sauté" button.
  • Sautéing Veggies: 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. 
  • Deglaze: MANDATORY STEP! Next add 1/4 cup of chicken stock to deglaze the bottom of the Instant Pot, making sure no bits and pieces are stuck to the bottom. This will ensure that nothing is stuck on the bottom to prevent BURN Warning. DO IT VERY WELL - BE GENEROUS WHEN DEGLAZING.
  • 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.
  • Now add rinsed rice and make sure it's submerged into the liquid. 
  • Add sliced chicken and season it generously with salt, pepper, Cajun seasoning and Oregano (or Italian Seasoning) right in the pot.
  • Then IMMEDIATELY close lid (IMPORTANT!) to avoid water from evaporating. Lock the lid and put valve to Sealing position. 
  • Push Pressure Cook (this button is also called Manual on some models), set to High Pressure and set the time on the digital display for 8 minutes.
  • Pressure Release Method: When the time is up, use 10 minutes of natural pressure release: put the wet towel over the lid, move your face and body away from the lid and 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. Wait until all the steam is out and until the red pin drops, then open the lid. 
  • Shred the chicken strips with the fork and stir to combine with the rice. Taste an adjust the seasoning at this point.



If it takes long time to come to pressure, you might get a Burn notice. In that case, open the lid (put the wet towel over the lid, move your face and body away from the lid and move the valve from Sealing to Venting) and check the rice - it should be done by this point.


Calories: 453kcal | Carbohydrates: 63g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1130mg | Potassium: 824mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1935IU | Vitamin C: 74.3mg | Calcium: 52mg | Iron: 2.2mg