This is a one-pot Instant Pot meal built on ground chicken, white rice, and a double hit of Cajun seasoning — sautéed vegetables go in first, then the rice and raw ground chicken cook together under pressure in just 8 minutes. It comes together in 35 minutes total and makes four solid servings. The real reason to make it is that the leftovers hold up well all week.
The short version of why this works
Two things matter here. First, the vegetables get sautéed before pressure cooking — that 5-minute step builds a flavor base that the rice and chicken then absorb under pressure. Skip it and the dish tastes flat. Second, the ground chicken sits on top of the rice rather than being stirred in before cooking. This keeps the rice from getting gummy and lets the chicken cook through to the required 165°F (74°C) without overcooking the grains underneath. Quick-release at the end is non-negotiable — natural release will turn the rice to mush.
If something goes sideways
- Rice is crunchy at the bottom but mushy on top: The rice wasn’t fully submerged before you added the chicken. Next time, press it down firmly into the broth and check that all grains are under liquid before sealing the lid.
- You get a burn notice before pressure builds: There’s likely tomato paste stuck to the bottom of the pot. Deglaze with a splash of the chicken stock and scrape the pot clean before sealing — tomato paste scorches easily against the hot insert.
- Ground chicken is still in large clumps after cooking: This is normal with ground poultry cooked whole on top. Break it up with a wooden spoon after opening the lid and stir it through the rice — it shreds easily once cooked.
- Dish tastes underseasoned: Ground chicken is mild and absorbs seasoning aggressively. Taste after stirring and add a pinch more Cajun seasoning or salt at the end rather than increasing amounts before cooking, since salt concentrates under pressure.
- Liquid ratio feels off for your Instant Pot model: Older or larger pots sometimes need an extra ¼ cup of broth. If you’ve had dry rice in your pot before with similar recipes, add it preemptively.
Smart swaps
- Cajun seasoning: Blends vary a lot in salt content. If yours lists salt as the first ingredient, cut the added sea salt in the recipe by half and taste at the end.
- Italian seasoning: It’s doing a background job here — adding thyme, oregano, and basil without you measuring each one. A pinch of dried thyme alone works fine if that’s what you have.
- Chicken stock: Low-sodium stock gives you more control over the final salt level, which matters more in a pressure cooker than on the stovetop. Skip the garnish of extra scallions — not worth the extra dish when you’re portioning this out for the week.
- White rice: Brown rice needs roughly 22 minutes at high pressure with an extra ¼ cup of liquid. The texture will be chewier and the cook time nearly triples, so plan accordingly.
Leftovers and meal prep
Store cooled leftovers in airtight containers in the fridge for up to 4 days. The rice continues to absorb moisture overnight, so add a tablespoon of water or broth per portion before reheating — microwave covered for 2 minutes, stirring halfway through. For freezing, portion into individual containers and freeze for up to 3 months. Thaw overnight in the fridge rather than on the counter, since this contains ground poultry. Reheat from thawed the same way as fridge leftovers. This recipe scales cleanly — doubling it works in a 6-quart or 8-quart pot without changing the pressure time, making it a practical choice when you want four days of lunches sorted in one cook.
Easy Instant Pot Cajun Chicken and Rice
Ingredients
Veggies Ingredients
1 tablespoon olive oil
1 small onion - diced
1 medium red pepper (red capsicum) - chopped
1 medium green pepper (green capsicum) - chopped- 2 sprigs green scallions - diced
3 cloves garlic - minced
2 tablespoons tomato paste
1 ½ teaspoon Cajun seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
Chicken and Rice Ingredients
1 ¾ cup chicken stock (chicken broth or chicken bouillon)
1 ½ cup white rice
1 pound ground chicken (minced chicken)
¾ teaspoon Sea salt
½ teaspoon ground black pepper- 1 teaspoon Cajun seasoning
1 teaspoon Italian seasoning
Instructions
- Make sure you cut everything up before you start.
- Add the olive oil, onion, red and green bell peppers, scallions and garlic in a heated pan. Sauté for 5 minutes.
- Add Cajun seasoning, onion powder, garlic powder and tomato paste to the veggies. Mix well. Add the chicken broth and salt and stir well.
- Add the rice and submerge it into the liquid in a separate pot. Add the chicken right on top of the rice mixture; this will sink into the rice on its own. Sprinkle the salt, pepper, Cajun seasoning and Italian seasoning right on top of the chicken.
- Close the lid and lock it. Make sure the valve is in a closed/sealed position. Cook on high pressure for 8 minutes. Use the quick pressure release method to avoid overcooking rice. Move valve to release/open position. Be careful; avoid the steam that will shoot out from the top. If needed, shred the chicken. Stir the chicken to combine with rice.
Nutrition
FAQ
Can I use ground turkey instead of ground chicken?
Yes — ground turkey works as a direct swap with no changes to timing or liquid. Like ground chicken, it needs to reach 165°F (74°C) internally, which the 8-minute high-pressure cook achieves. Lean ground turkey (93/7) will produce a slightly drier result than ground chicken, so consider using the full 1¾ cups of stock rather than going lighter.
Do I need to brown the ground chicken before pressure cooking?
No — the recipe places raw ground chicken directly on top of the rice, and pressure cooking handles it fully. Browning beforehand would add a step without meaningfully improving the final dish, since the meat gets broken up and stirred through the rice after cooking anyway.
How spicy is this with the listed amounts of Cajun seasoning?
At the amounts given — 1½ teaspoons in the vegetables and 1 teaspoon on the chicken — it’s mildly spicy, not hot. The heat level depends heavily on your specific Cajun seasoning brand; some are much hotter than others. Start with the recipe amounts the first time and adjust up from there once you know how your blend behaves.
Can I make this in a regular pot on the stovetop instead?
Yes, but the method changes. After sautéing the vegetables and adding the broth, bring to a boil, add the rice, then crumble the raw ground chicken over the top. Cover, reduce heat to low, and cook for 18–20 minutes until the rice is tender and the chicken reads 165°F (74°C). Check liquid levels halfway through and add a splash of broth if the pot looks dry.
Why does my Instant Pot take longer than the listed 25-minute cook time?
The 25 minutes includes time for the pot to come to pressure, which typically adds 8–12 minutes before the 8-minute pressure cook begins. If your pot is taking significantly longer, check that the sealing ring is seated properly and the valve is fully in the sealed position — either issue will prevent pressure from building.
What to cook next
- Chicken Macadamia Sausage Rolls
- Spicy Beef Stuffed Peppers
- Andean Chicken Potato Locro
- Colombian Chicken Cheese Empanadas
