Chicken and Rice Recipe Ninja Foodi: Effortless Pressure Cooked Meal in One Pot

This Ninja Foodi chicken and rice delivers a complete meal with minimal effort and maximum flavor. The pressure cooker transforms simple ingredients into tender chicken and perfectly cooked rice in one pot.

I developed this method to streamline weeknight dinners without sacrificing quality. The chicken stays juicy while the rice absorbs all the savory flavors, creating a dish that tastes like it took hours.

What you’ll get is a foolproof meal with moist chicken pieces nestled in fluffy, seasoned rice. The Ninja Foodi handles everything from browning to pressure cooking, ensuring consistent results every time.

Serve straight from the pot for an easy, satisfying dinner the whole family will love.

Ingredients for Chicken and Rice Recipe Ninja Foodi

One pot, minimal effort, maximum flavor with these simple ingredients.

The chicken is the star here. Thighs stay juicier than breasts in pressure cooking—grab boneless, skinless from Costco or your regular grocery store. The rice should be long-grain white (jasmine or basmati work too) for that fluffy texture. For broth, low-sodium lets you control the salt. I usually keep a carton of Swanson in the pantry for exactly this kind of meal.

No chicken thighs? Breasts work but reduce cook time by 3 minutes. Short on broth? Water plus a bouillon cube gets you close. Fresh herbs? Use triple the amount of dried. The paprika can be swapped for Cajun seasoning if you want a kick. Frozen peas add color and sweetness (add them at the end), but frozen corn or carrots work too if that’s what you’ve got.

Leftovers keep 4-5 days in the fridge, reheats beautifully. Freezes for 3 months if you want to make a double batch. I like to portion it into containers for grab-and-go lunches—just microwave and go.

Step-by-Step Instructions for Chicken and Rice Ninja Foodi

Here’s how to make this one-pot wonder with minimal effort and maximum flavor.

Step 1: Sauté Aromatics and Brown Chicken

Set your Ninja Foodi to the Sauté function on High. Add 1 tbsp olive oil and let it heat for 2 minutes. Add the finely diced onion and cook for 3-4 minutes until it turns translucent and slightly golden.

Push the onion to one side and add the 1.5 lb boneless skinless chicken thighs. Season with 1 tsp salt, 0.5 tsp black pepper, 1 tsp paprika, 1 tsp dried thyme, and 1 tsp dried oregano. Brown the chicken for 3-4 minutes per side until golden brown.

Step 2: Add Rice and Spices

Stir in the minced garlic cloves and cook for 30 seconds until fragrant. Add the 1.5 cups long-grain white rice and stir to coat it in the oil and spices, toasting it for 1-2 minutes.

Pour in the 1.75 cups chicken broth and stir, scraping up any browned bits from the bottom of the pot. Add the bay leaf and give everything a good stir.

Step 3: Pressure Cook to Perfection

Secure the pressure cooker lid and set the valve to Seal. Cook on High Pressure for 5 minutes. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

This step ensures the chicken is fall-apart tender and the rice absorbs all the flavors. The natural release helps prevent the rice from turning mushy.

Step 4: Finish with Peas and Rest

Carefully open the lid and stir in the 1 cup frozen peas. Replace the lid and let it sit for 5 minutes to allow the peas to heat through and the flavors to meld together.

Discard the bay leaf and fluff the rice gently with a fork. The chicken should be fully cooked and the rice tender, with a slight bite. If the mixture seems dry, add a splash of broth or water to loosen it.

Let it rest for 5 minutes before serving. This allows the chicken to reabsorb some of the juices, keeping it moist and flavorful.

Pro Cooking Tips for This Dish

Perfect Sauté Technique

Always heat your Ninja Foodi for 2 minutes before adding oil—this prevents sticking. I use 1 tbsp olive oil at a time to avoid overcrowding. The chicken needs space to brown properly, so work in batches if needed. 💡

Rice Toasting Secret

Toasting the 1.5 cups rice for 1-2 minutes with garlic adds nutty depth. Stir constantly to prevent burning, and scrape up those browned bits—they’re pure flavor. I learned this trick from my Portland farmers market rice vendor.

Pressure Release Timing

That 10-minute natural release is non-negotiable for fluffy rice. Quick-releasing too soon turns it mushy. I set a timer to resist the urge to peek. The steam finishes cooking the rice perfectly while keeping it separate.

Peas Perfection

Add the 1 cup frozen peas after pressure cooking—they only need 5 minutes to heat through. This keeps them bright green and crisp-tender. Stir gently to avoid breaking the rice grains.

Resting Matters

That final 5-minute rest lets juices redistribute in the chicken. I fluff the rice with a fork, then cover it with a towel to absorb excess steam. Pickles always tries to steal a bite during this step!

Liquid Adjustments

If your rice seems dry, add ¼ cup broth and let it sit covered for 5 minutes. The Ninja Foodi’s non-stick pot makes this easy. I keep extra Swanson broth on hand for this exact reason.

Frequently Asked Questions