Name: Instant Pot Chicken and Yellow Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2-3 frozen chicken tenders; 1/2 cup jasmine rice; 1 cup water (divided); 1/2 teaspoon chicken bouillon paste (or use 3/4 c chicken broth instead of water + bouillon paste); 1/8 teaspoon turmeric powder; pinch garlic powder; 1/2 cup frozen vegetables (like broccoli, green beans, or cauliflower)

Jump to Recipe Jump to Video Print Recipe

Need a super easy one pot meal for dinner tonight? Look no farther this this Instant Pot chicken and yellow rice. The chicken and rice are done at the same time, and are super tender and flavorful.

hand holding a spoon in a bowl of chicken and yellow rice

How will this chicken and yellow rice make your life easier?

This one pot Instant Pot dish is so easy and perfect for the summer because it won’t heat up your house. The chicken and rice cook up in the same amount of time and are both tender and flavorful afterward.

Yellow rice is made in lots of different cuisines including Latin cuisines, African, and Mediterranean. Most use saffron or turmeric to flavor and color the rice yellow.

Want other easy Instant Pot recipes? Try this Chicken Fried Rice, Instant Pot Lentil Stroganoff, Sweet Potato Soup, or ‘steam’ some potatoes in it to make the easiest No-Mayo Potato Salad.

What makes this so good?

instant pot chicken and yellow rice ingredients

Frozen chicken tenders
Jasmine rice
Chicken bouillon paste (or chicken broth)
Turmeric powder
Garlic powder
Frozen vegetables

How do I make Instant Pot chicken and yellow rice?

frozen chicken tenders on trivet in instant pot

Pour 1/2 cup of water into Instant Pot bowl. Place 2-3 c volume glass bowl inside Instant Pot bowl. Pour 1/2 c jasmine rice, 3/4 cup water, 1/2 tsp chicken bouillon paste, 1/8 tsp turmeric powder, and a pinch of garlic powder in glass bowl. Place trivet on top of glass bowl, place 2-3 frozen chicken tenders on trivet.

Expert Tip: Love turmeric? add 1/4 tsp instead of 1/8 tsp.

Cover with lid, close valve to SEALING. Use MULTIGRAIN setting, and set for 15 minutes.

Quick release steam when timer dings by flipping the valve to STEAMING. When steam finishes releasing, open lid. Remove trivet and stir rice. If all the water is absorbed and rice is tender, it’s done. If it’s hard or not all water has been absorbed, replace lid and cook for another 3-5 minutes. Check temperature of chicken, it’s done when it reaches 165 degrees.

When rice and chicken are cooked, add 1/2 frozen vegetables to rice. Replace lid and let sit for about 5 minutes. Steam in the pot will cook the vegetables. When vegetables are warmed, it’s ready to serve.

Expert Tip: If you need to cook the rice a bit longer, and are short on time, add the frozen vegetables to cook for another couple minutes. Taste rice, add more turmeric if desired.

Expert Tip: Be careful with the turmeric powder, it stains everything!

Expert Tips

Love turmeric? add 1/4 tsp instead of 1/8 tsp.
If you need to cook the rice a bit longer, and are short on time, add the frozen vegetables to cook for another couple minutes. Taste rice, add more turmeric if desired.
Be careful with the turmeric powder, it stains everything!

FAQ

Can you cook rice and meat at the same time in Instant Pot?

Yes, you can cook some. I’ve found that frozen chicken tenders take the same amount of time to cook as white rice. I’ll need to test other meats.

Can you cook frozen chicken in Instant Pot?

Yes, I used frozen chicken in this recipe. Cooking frozen chicken in the Instant Pot is easy- it maintains the great chicken flavor and tenderness because of the additional water from it being frozen. Plus it saves effort and you don’t have to defrost the chicken ahead of time.

Why did my rice burn in the Instant Pot?

Rice burns when there isn’t enough cooking liquid. Usually, you add about 1 1/4 parts liquid for one part white rice when cooking it in the Instant Pot. I also add some water to the pot just in case.

How can I repurpose this dish?

This would be good in a Greek style bowl. You can add lemon chicken, crispy chickpeas, cucumber, yogurt, and other similar flavors to switch it up. I’d recommend using less turmeric if making this recipe because less turmeric will go better with these Greek flavors.
Add other types of meat to this dish if the rice outlasts the chicken. It’d be good with pork chops or shrimp.

What can I make with leftover ingredients?

(rice) Beef & Broccoli, Beef & Wild Rice Stuffed Squash
(chicken) Easy Chicken Salad Pita, Chicken & Broccoli Casserole, or Chicken & Bacon Sheetpan Dinner
(turmeric) I don’t have any other turmeric recipes on Nourish Nutrition Blog, but check out these 37 recipes from Bon Appetit.

Did you make this Instant Pot chicken and yellow rice? Leave me a comment & rating to share how it turned out!

Print Pin

5 from 5 votes