Recipe

Instant Pot Pot-in-Pot Rice and Chicken

A one-pot (actually pot-in-pot) Instant Pot dinner: fluffy rice, juicy chicken, and a lemony garlic butter sauce that tastes way fancier than it should for a button-push meal.

By Matt Campbell

•

4.8

An Instant Pot open on a kitchen counter with a stainless trivet holding a bowl of cooked rice and a small pan of cooked chicken, with steam rising in warm natural light

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Pot-in-pot is the Instant Pot move that feels like cheating. You cook food in a separate bowl or pan inside the Instant Pot, while water underneath makes steam and pressure. Translation: less cleanup, fewer scorched bottoms, and it helps prevent stubborn starch residue. You also get to lift everything out neatly, which is its own kind of joy.

This recipe is my favorite way to learn it because it is forgiving and genuinely useful: fluffy rice cooks underneath while seasoned chicken cooks right on top. Then you finish with a quick lemon-garlic butter sauce that tastes like you did more than press a button. You can absolutely be a little imperfect here. Just taste, adjust, and call it dinner.

A neatly arranged set of ingredients on a light kitchen counter including jasmine rice, chicken breasts, lemon, garlic, butter, chicken broth, salt, pepper, and paprika

Why It Works

Two components, one pressure cook. Rice in a bowl, chicken in a small pan above it, all done at the same time.
Fluffy rice without babysitting. Pot-in-pot helps prevent stubborn starch residue and makes rice easy to lift out.
Tender, juicy chicken. Moist heat plus a short pressure time keeps chicken succulent.
Bright sauce, cozy base. Lemon and garlic cut through the richness, while butter and broth keep it comforting.
Minimal cleanup. You wash a bowl and a small pan instead of scrubbing cooked-on rice from the liner.

Pairs Well With

Storage Tips

Cool fast: Let rice and chicken cool for about 20 to 30 minutes, then pack up. For food safety, refrigerate within 2 hours.

Fridge: Store rice and chicken in airtight containers for up to 4 days. Keep sauce separate if you can so the rice does not get soggy.
Freezer: Freeze rice and sliced chicken for up to 2 months. Thaw overnight in the fridge for best texture.
Reheat: Microwave with a splash of water or broth over the rice, covered, in 30 second bursts. Warm chicken gently so it stays juicy. Spoon sauce on after reheating.

Glass meal prep containers on a kitchen counter holding leftover rice and sliced chicken with a lemon wedge beside them

Common Questions

What does “pot-in-pot” mean in an Instant Pot?

It means your food cooks in a separate, oven-safe bowl or pan that sits on a trivet inside the Instant Pot. Water goes in the main liner to create steam pressure, and your food stays contained and easy to lift out.

Do I have to use a stainless steel bowl?

No. Stainless is common, but you can also use heat-safe glass (like a small Pyrex) or a ceramic insert as long as it fits and is labeled oven-safe. The key is that it can handle pressure cooking temperatures and fits with the lid closed.

How much water do I put in the bottom?

For most pot-in-pot setups, use 1 cup water in a 6-quart Instant Pot (and usually 1 to 1 1/2 cups in an 8-quart). This recipe uses 1 cup.

Why is my rice undercooked?

Most often it is one of these: not enough liquid in the rice bowl, the bowl was too tall and blocked steam circulation, or you released pressure too quickly. Let it rest for 10 minutes on natural release, then fluff.

If your rice is consistently a little firm with your brand of jasmine, add 2 to 4 tablespoons more broth next time.

Can I stack two bowls for pot-in-pot?

Yes, with a proper stacking rack. Just know that cook times need to match, and the upper bowl can take a little longer to heat through. For beginners, one bowl plus a shallow pan (like this recipe) is the sweet spot.

Can I use brown rice instead?

You can, but brown rice needs a longer cook time than chicken breast. If you want brown rice, use chicken thighs and pressure cook longer, or cook the rice separately. For this specific recipe, jasmine or long-grain white rice is the easiest win.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Instant Pot (6-quart recommended)
Instant Pot trivet with handles
Oven-safe bowl that fits inside the pot (stainless steel or heat-safe glass), 6 to 7 cup capacity is ideal
Small oven-safe pan or cake pan for the chicken (7-inch fits many models)
Foil (optional, helps keep condensation off the chicken)
Instant-read thermometer (highly recommended)

I did not learn pot-in-pot from a class or a textbook moment. I learned it the way most of us do. I cooked rice directly in the liner, got distracted, and ended up chiseling crunchy rice off the bottom like I was doing kitchen archaeology. Pot-in-pot was the fix. It is calmer, cleaner, and honestly kind of fun. The first time I lifted out a bowl of perfectly fluffy rice like it was a magic trick, I was sold. Now I use it when I want dinner to feel low-drama but still taste like I tried.

Instant Pot Pot-in-Pot Rice and Chicken

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Ingredients

For the rice

1 1/2 cups jasmine rice
1 3/4 cups chicken broth (or water)
1/2 teaspoon kosher salt

For the chicken

1 1/2 pounds boneless, skinless chicken breasts (about 2 large), patted dry
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

For the lemon-garlic butter sauce

3 tablespoons butter
2 cloves garlic, minced
1 lemon (zest plus 2 tablespoons juice)
2 tablespoons chopped parsley (optional)
Pinch of red pepper flakes (optional)

For the pot

1 cup water (goes in the Instant Pot liner, under the trivet)

Instructions

Rinse the rice. Rinse jasmine rice under cool water until it runs mostly clear. Add rice to an oven-safe bowl and stir in chicken broth and salt.
Quick fit check: Use a bowl that leaves a little space around the sides for steam to circulate, and that still lets the lid close easily.
Season the chicken. If your chicken breasts are very thick, pound to an even thickness (about 3/4 to 1 inch) so they cook evenly. Rub chicken with olive oil. Mix salt, smoked paprika, garlic powder, and black pepper, then coat both sides evenly.
Build the pot-in-pot setup. Pour 1 cup water into the Instant Pot liner. Set the trivet inside. Place the rice bowl on the trivet. Set the chicken in a small oven-safe pan and place it on top of the rice bowl (or on a stacking rack if you have one). Loosely tent the chicken with foil if you want less condensation on top.
Pressure cook. Lock the lid and set the valve to Sealing. Cook on High Pressure for 8 to 10 minutes, depending on thickness (8 minutes for thinner, even pieces; 10 minutes for thicker breasts). Let it naturally release for 10 minutes, then carefully quick release any remaining pressure.
Note: Come-to-pressure time varies by model and how cold your ingredients are.
Check doneness. Carefully lift out the chicken pan first, then the rice bowl (use trivet handles and oven mitts). Chicken should be 165°F in the thickest part.
If it is not there yet, put the chicken back in and use Sauté to keep the water in the liner simmering, then re-cover for 2 to 3 minutes. Or slice the chicken and warm it gently in a skillet.
Fluff the rice. Let the rice sit 2 minutes, then fluff with a fork. Taste and add a pinch more salt if needed. If your rice is consistently a touch firm with your brand, add 2 to 4 tablespoons more broth next time.
Make the sauce. In a small skillet, melt butter over medium-low heat. Add garlic and cook 30 seconds until fragrant. Stir in lemon zest and lemon juice, plus red pepper flakes if using. Turn off heat and stir in parsley.
Optional: add a little color. Pressure cooking keeps chicken juicy, but it will not get truly crisp. If you want browned edges, quickly sear the cooked chicken in a hot skillet with a touch of oil, 1 to 2 minutes per side. You can also broil it for 2 to 3 minutes, keeping a close eye on it.
Serve. Slice chicken against the grain. Spoon rice into bowls, top with chicken, and drizzle with lemon-garlic butter sauce. If you want extra bright flavor, add another squeeze of lemon right at the table.