Instant Pot Cajun Chicken and Rice

This Cajun Chicken and Rice is a delicious, one-pot meal combining tender chicken, flavorful rice, and bold Cajun spices. Easily prepared in the Instant Pot, you get all the classic flavors of Cajun cuisine with minimal effort and maximum flavor.

Bold & Flavorful Cajun Chicken

I absolutely love a good Cajun chicken recipe, but I don’t make it often. The hassle of cooking the rice in a pot, the chicken in a skillet, and dealing with the inevitable mountain of dishes makes it feel like more trouble than it’s worth.

BUT in the Instant Pot? Now we’re talking.

It’s one of my favorite recipes for rice dishes because it’s so easy and cuts down on cooking time. The chicken comes out tender with so much flavor, and the rice? Light, fluffy, and just right.

One pot. Zero stress. All the flavor.

Ingredients

• Boneless, skinless chicken thighs: Chicken thighs are preferred over chicken breasts for this recipe because they have more fat and flavor, making them less likely to dry out in the Instant Pot.
• Olive oil: Used to sauté the chicken and onions.
• Cajun seasoning: Adds that delicious, spicy flavor. You’re welcome to use store-bought or homemade Cajun seasoning.
• Salt & black pepper: To taste.
• Onion: Chopped onion adds a great depth of flavor to this Cajun chicken and rice recipe.
• Bell pepper: I used red and green bell peppers for added color and flavor, but feel free to use your favorite type of bell pepper.
• Garlic: Freshly minced garlic is always preferred, but you can also use pre-minced or garlic powder.
• Long-grain white rice: Jasmine rice, basmati rice, or any other long-grain white rice will work.
• Low-sodium chicken broth: Deepens the flavor and helps cook the rice to perfection.
• Fresh parsley (optional): My go-to garnish. Other fresh herbs like cilantro work as well.

Sauté

In a large bowl, toss the chicken pieces with the Cajun seasoning, salt, and pepper until well coated.

Next, turn your Instant Pot to the Sauté mode. Add olive oil, then the seasoned chicken. Cook for 2–3 minutes until lightly browned (it doesn’t need to cook through fully). Remove the chicken and set it aside.

Now add the diced onion to the pot. Sauté for 2–3 minutes until it softens slightly. Then add the bell peppers and sauté for another 3 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Cook

Now let’s bring it all together! Pour in the rice and chicken broth. Stir to combine and scrape up any browned bits from the bottom of the pot.

Add the chicken back into the pot and gently spread it evenly over the rice. Do not stir. Seal the Instant Pot lid and valve. Cook on high pressure for 7 minutes. 

Let the pressure naturally release for 5 minutes, then quick release the rest of the way.

Serve

It’s time to eat! Open the lid of your Instant Pot and fluff the rice gently with a fork. Let it sit for a couple of minutes to absorb any remaining liquid.

Garnish with chopped fresh parsley if using. Serve and enjoy!

Storage & Reheating

Store any leftover Cajun chicken and rice in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stove, adding a splash of chicken broth to refresh the rice. 

You can also freeze this dish for up to 3 months. Just make sure to let it cool completely before storing in an airtight container or freezer-safe bag.

Check Out My Other Instant-Pot Recipes

• Best Damn Instant Pot Chicken Tacos
• Best Damn Instant Pot Beef and Broccoli
• Instant Pot Butternut Squash and Sweet Potato Soup
• Best Damn Instant Pot Turkey Tenderloin

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