Use your Instant Pot® to turn frozen chicken breasts, basmati rice, and whatever veggies you have on hand into a filling and delicious dinner on those nights when you don't have time to mess with thawing your chicken. This is the perfect recipe if you forgot to take out the chicken from the freezer. Every time I make this I am so happy with how tender and juicy the chicken is, as well as how perfect the rice comes out; fluffy, never mushy.


Recipe Summary

15 mins
25 mins
10 mins
50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pour rinsed rice into the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir in broth, olive oil, and salt. Add carrots, shallot, and garlic. Place frozen chicken breasts on top, about 2 inches apart. Sprinkle lemon pepper seasoning over everything.

  • Close and lock the lid. Select Poultry function, or high pressure, according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid. Check the temperature of the chicken breasts at the thickest section; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  • Remove the chicken breasts and fluff the rice with a fork. Place the rice and vegetables on a plate. Top with chicken breasts and sprinkle with cilantro before serving.

Cook's Notes:

The chicken breasts should be separated and frozen. If they are frozen together, add an extra 1/4 cup liquid and increase cooking time by 5 minutes.

You can use any seasoning powder you prefer: Cajun, taco, curry. Any powdered mix will work.

I have only used brown basmati rice with this recipe. Using white rice will require adjusting cooking time and amount of liquid.

If the chicken breasts are not cooked through after the initial cook time, seal the lid and cook another 3 to 5 minutes, adding 1/4 cup liquid if needed.

Nutrition Facts

338 calories; protein 29.4g; carbohydrates 38.4g; fat 8g; cholesterol 67.1mg; sodium 966.8mg. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 4 stars
I added more garlic, celery and bell peppers. I also cut up the chicken into chunks to make the dish go further for the whole family. Read More
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I added more garlic, celery and bell peppers. I also cut up the chicken into chunks to make the dish go further for the whole family. Read More
Rating: 5 stars
This was great cooked it exactly as in recipe straight out of the freezer into the instant.. I will make this again Read More
Rating: 4 stars
This was pretty good! Found out as I was putting ingredients in the pressure cooker pot that I didn't have enough lemon pepper seasoning as called for - barely had 1 tsp, of the 2 required.. So I had to do a little last-minute improvising:: I substituted fresh zest from 1 whole lemon and squeezed the juice from half of the lemon into the pot ingredients. Pressure-cooked as directed (12 minutes). The finished product turned out well--simple, but very flavorful. Read More
Rating: 5 stars
No changes. It was great. Read More
Rating: 5 stars
I used too much broth by 1/2 cup. The rice wasn't done in the reported timeframe, so I added some cooked brown rice I had in the fridge and continued cooking for 5 more minutes. It turned out great. In future, I will add more carrots and maybe green beans. Hubby loved it. Read More
Rating: 5 stars
I used Arborio Rice. And my chicken breast where 10 t0 11 ozs. So I pressure cooked for 13 min. And Natural release for 9 min. The rice came out as a nice creamy Risotto. Everything else I did AS the recipe called for. Read More
Rating: 5 stars
It is quick and tender but it calls for skinless boneless breasts so it is hard to take the temp by the bone (as directed) Read More
Rating: 5 stars
First time using my new pressure cooker, and it turned out great! I used three large breasts and a couple handfuls of baby carrots. Wish I'd used more carrots, though. I was worried when I opened the cooker and the rice was floating in liquid. But the rice was tender; and the liquid had a gravy-like consistency and was delicious. My cooker said to cook frozen chicken for 25 minutes, so that's what I did. Chicken was tender, moist, and very flavorful. I skipped the cilantro. Read More