Instant Pot Chicken Kabsa (Easy One-Pot Spiced Chicken & Rice)
There’s something about a really good chicken and rice dish that just makes dinner feel handled, especially when it all cooks in one pot. This Instant Pot Chicken Kabsa is exactly that kind of meal.
Everything cooks together in the pressure cooker. You get juicy, perfectly spiced chicken sitting right on top of fluffy, deeply flavored rice, all without standing over the stove or juggling multiple pans. If you’ve tried my one pan dinners like Mediterranean Chicken and Rice Bake or quick meals like Air Fryer Chicken Shawarma, you already know I love anything that keeps things simple but still delivers big flavor.
What makes this one different is the flavor. It’s warm, rich, slightly spiced, and layered without being complicated. The combination of garlic, whole spices, tomatoes, and broth gives you that deep, comforting flavor that tastes like it took hours, but the Instant Pot does all the work for you.
I make this when I want something that feeds everyone, feels a little special, and doesn’t leave me with a pile of dishes after. It’s perfect for family dinners, meal prep, or anytime you want a cozy, no-stress dinner.
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Why You’ll Love This Instant Pot Chicken Kabsa
The best part about this meal is that everything cooks in one pot, so you get tender chicken and perfectly cooked rice with minimal effort and cleanup.
It’s a true set-it-and-forget-it dinner. The Instant Pot locks in all the flavor, so the spices, garlic, and broth soak right into the rice while the chicken stays juicy and tender.
If you need an easy weeknight dinner or a reliable family meal, this is one you’ll keep coming back to. It’s cozy, filling, and full of flavor without being complicated.
Ingredients
CHICKEN MARINADE
- Chicken Legs or Thighs
- Olive Oil
- Seasonings: Salt, Coriander Powder, Garam Masala, Red Chili Powder (Optional)
RICE
- Basmati Rice
- Chicken Broth
- Onion
- Fresh Garlic
- Tomatoes
- Black Pepper
- Whole Spices: Bay Leaves, Cinnamon Stick, Dried Lemon
- Slivered Almonds (Optional Garnish)
See recipe card for quantities…
Instructions
This Instant Pot Chicken Kabsa comes together in a few simple steps, and everything cooks in one pot.
Step One: Start by mixing the chicken with olive oil, salt, coriander, garam masala, and chili powder (if using). Make sure everything is well coated, then let it marinate for at least 30 minutes for the best flavor.
Step Two: Turn on the SAUTE function and toast the almonds (if using) in a little oil until lightly golden. Remove and set aside.
Step Three: In the same pot, sear the chicken on both sides until golden brown. This step adds extra flavor, so don’t skip it. Remove the chicken and set aside.
Step Four: Add the onions, garlic, tomatoes, black pepper, and whole spices. Cook for a few minutes until everything softens and becomes fragrant. Scrape up any bits from the bottom of the pot to avoid burning.
Step Five: Turn off SAUTE. Add the rice and chicken broth, give it a quick stir, then place the chicken back on top.
Step Six: Seal the lid and pressure cook on HIGH for 8 minutes. Once done, carefully release the pressure.
Step Seven: Fluff the rice, top with toasted almonds, and serve warm.
Scroll all the way down for the full recipe card!
Substitutions
- Chicken: You can use boneless thighs or chicken breasts, but reduce the cooking time slightly to prevent drying out.
- Basmati Rice: Jasmine or long grain rice works, but avoid instant rice unless you adjust the liquid.
- Olive Oil: Avocado oil or any neutral oil works well.
- Dried Lemon: If you don’t have it, add a squeeze of fresh lemon juice at the end for brightness.
- Almonds: Swap with pine nuts or skip entirely if needed.
- Spices: Missing one? You can still make this, just slightly increase the others.
Equipment
- Instant Pot or Pressure Cooker
- Mixing Bowl
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Cutting Board and Knife
Storage
Let the chicken kabsa cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days.
To reheat, add a splash of water or broth and microwave until warm to keep the rice soft.
You can also freeze it for up to 2 months. Thaw overnight in the fridge and reheat until heated through.
Recipe Tips
FAQ
Can I use chicken breasts instead of thighs?
Yes, but they cook faster and can dry out, so check them early.
Do I need to cook the rice beforehand?
No, the rice cooks directly in the Instant Pot with the broth.
Can I make this ahead of time?
Yes, it reheats really well, making it great for meal prep.
What rice works best?
Basmati rice works best for a fluffy texture, but jasmine rice can also work.
Can I make it less spicy?
Yes, just skip the chili powder and black pepper or reduce the amount for each one.
Related
Pairing
This Instant Pot chicken kabsa is one of those meals that really doesn’t need much on the side. It’s already a full, comforting one pot dinner with tender chicken and flavorful rice, so most nights I’ll just top it with the toasted almonds and serve it as is.
If I do add something, I usually keep it light and fresh to balance out the warm, spiced rice. A simple salad works really well here. Even something like my Lemon and Herb Marinated Chickpeas adds a nice fresh contrast without making dinner feel complicated.
If you’re planning out a few meals for the week, this fits perfectly into the same rotation as recipes like Lemon Garlic Chicken or Restaurant Style Lebanese Chicken. They all have that bold, comforting flavor but are still easy enough for weeknights.
Instant Pot Chicken Kabsa (Easy One-Pot Spiced Chicken & Rice)
Equipment
- Pressure Cooker / Instant Pot
Ingredients
Chicken
- 6 chicken legs or thighs
- 2 tsp salt
- 1 tbsp coriander powder
- 1 tbsp garam masala
- 1 tsp red chili powder optional
- 3 tbsp olive oil
Rice
- 1 tbsp oil
- ⅓ cup slivered almonds
- 1 medium onion chopped
- 3 bay leaves
- 1 cinnamon stick
- 1 tsp black pepper
- 1 dried lemon
- 4 garlic cloves minced
- 2 tomatoes chopped
- 2½ cups chicken broth
- 2 cups basmati rice rinsed
Instructions
- In a large bowl, combine the chicken with salt, coriander, garam masala, chili powder (if using), and olive oil. Mix well until fully coated. Let marinate for at least 30 minutes.
- Turn the Instant Pot to SAUTE. Add 1 tablespoon oil and toast the almonds until lightly golden. Remove and set aside.
- In the same pot, add the marinated chicken and sear on both sides until golden brown, about 3–4 minutes per side. Remove and set aside.
- Add onion, bay leaves, cinnamon stick, dried lemon, garlic, black pepper, and tomatoes. Sauté for about 5 minutes until softened. Scrape up any bits from the bottom of the pot.
- Turn off SAUTE. Add rinsed rice and chicken broth. Stir gently.
- Place the chicken on top. Seal the lid and set valve to SEALED. Cook on HIGH pressure for 8 minutes.
- Carefully quick release the pressure. Open the lid once safe.
- Fluff the rice, top with toasted almonds, and serve warm.
Notes
Food Safety
- Don’t leave chicken or marinade out for more than 1–2 hours.
- Cook chicken to 74°C (165°F) using a Meat Thermometer.
- Don’t reuse raw marinade unless boiled first.
- Wash hands, knives, and cutting boards after handling raw chicken.
Follow safe storage and handling tips from USDA.
