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This Chicken Long Rice recipe transforms your Instant Pot into a fragrant, aromatic kitchen—where tender chicken and perfectly cooked jasmine rice meet in one pot. I first discovered this dish during a busy week when I needed a foolproof meal that delivered restaurant-quality results without hours of prep.
The secret lies in the five-spice glaze, which infuses the chicken with layers of warmth and depth while keeping the rice light and fluffy.
What makes this recipe truly special is the balance of techniques: pressure cooking ensures the chicken becomes tender and juicy in just 15 minutes, while the rice absorbs the savory glaze without turning mushy.
I've tested this recipe countless times, and it never fails to impress—whether you're feeding a family or meal prepping for the week. The aroma alone will have everyone gathering around the table, eager for their first bite.
By the time you're done, you'll have golden-brown chicken pieces with crisp edges, fragrant jasmine rice infused with subtle spices, and a sauce that clings to every grain.
This dish is more than just a meal; it's a sensory experience that brings the warmth of traditional Asian dining into your home, all with minimal effort. The best part? Leftovers reheat beautifully, making this a go-to recipe for busy nights.
Ready to elevate your weeknight dinners? This complete dish combines simplicity with sophistication, proving that you don't need a wok or a deep fryer to create something extraordinary. Let's get started with a recipe that's as rewarding to make as it is delicious to eat.
Ingredients for chicken long rice recipe instant pot
Five-spice powder and jasmine rice—this fragrant combo turns your Instant Pot into a restaurant-quality kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Cut into 2-inch pieces |
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, long-grain |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Five-Spice Powder 🌶️ | 1 ½ tbsp | Authentic Chinese blend |
| Soy Sauce 🍶 | ¼ cup | Light or regular |
| Oyster Sauce 🍲 | 2 tbsp | High-quality brand |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Ginger Root 🌿 | 1 tbsp | Fresh, grated |
| Green Onions 🧅 | ¼ cup | Sliced, for garnish |
| Vegetable Oil 🫒 | 1 tbsp | For searing |
| Salt 🧂 | 1 tsp | Kosher or sea |
| White Pepper 🌶️ | ½ tsp | Freshly ground |
The five-spice powder is non-negotiable here—Penzeys or Asian market brands deliver the best authentic blend. Look for the whole spices if you can toast them yourself (just crush them lightly after toasting). For the chicken, thighs are better than breasts—they stay juicy during pressure cooking. Trader Joe's or H Mart always have great frozen jasmine rice if you're in a pinch, but fresh is ideal. The oyster sauce? Lee Kum Kee is the gold standard, but any good brand works. Fresh ginger and garlic make all the difference—don't skip them for powdered versions.
No five-spice powder? Mix 1 tsp cinnamon, 1 tsp fennel seeds, 1 tsp star anise, 0.5 tsp cloves, 0.5 tsp black pepper for a DIY version. Short on oyster sauce? Soy sauce plus a pinch of sugar gets you close. Using day-old rice? Add 2 tbsp water per cup of rice when reheating. The sesame oil is for aroma only—add it at the very end. Fresh ginger and garlic can be swapped for powdered, but reduce to half the amount since they're less potent. For extra richness, add 1 tbsp of vegetable broth to the rice during cooking.
This reheats like a dream—just add 2 tbsp water per serving and pressure cook for 5 minutes. Keeps in the fridge for 4 days or freezes for 3 months. I always double the recipe because leftovers make the best lunches. Store the rice and chicken separately to keep it fluffy. The glaze thickens when cold, so don't worry if it looks too saucy right after cooking—it'll set perfectly once chilled.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub pots. Toss everything—chicken, rice, broth—into the Instant Pot, walk away, and come back to perfectly tender thighs and fluffy rice. No strainers, no separate pans, just done.
- Five-Spice Secret Weapon: That little jar of five-spice powder? It’s the reason this dish feels special without extra effort. Warm, earthy, and just a little sweet—it turns simple chicken thighs into something that tastes like it simmered all day. Honestly, I’ve tried skipping it, and I always regret it.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The rice stays firm even after reheating, and the chicken shreds like a dream. Pack it in containers, and you’ve got a satisfying lunch for three days—no sad, mushy rice in sight.
- Budget-Friendly Feast: Chicken thighs and rice are cheap staples, but this recipe stretches them into something restaurant-worthy. A single batch feeds four for under $10, and leftovers? They’re even better the next day. My wallet and my family thank me every time.
Step-by-step instructions for chicken long rice in the instant pot
This method delivers perfectly tender chicken and fragrant jasmine rice with a rich five-spice glaze every time.
Sear the Chicken Thighs for Maximum Flavor
Cut the 1.5 lb boneless chicken thighs into 2-inch pieces and pat them dry with paper towels. Heat the 1 tablespoon vegetable oil in your Instant Pot on the sauté function over medium-high heat. Once shimmering, add the chicken pieces in a single layer and sear for 3-4 minutes per side until they develop a golden-brown crust.
Here's the thing—searing creates that deep, caramelized flavor that infuses into the rice. You'll know they're ready when they release easily from the pot and have a nice sear. Remove the chicken and set it aside on a plate, leaving all that beautiful browned fond behind in the pot.
Build the Five-Spice Glaze Base
With the chicken removed, reduce the heat to medium and add the 4 minced garlic cloves and 1 tablespoon grated ginger root. Sauté for 30 seconds until fragrant—you should smell that fresh, zesty aroma. Then add the 1.5 tablespoons five-spice powder, stirring constantly for 1 minute until it's fully incorporated and the spices bloom.
Next, pour in the 0.25 cup soy sauce, 2 tablespoons oyster sauce, and 1 tablespoon sesame oil. Stir well to combine all the ingredients into a glossy, aromatic mixture. This is where all the complex flavors come together, so let it simmer for 1-2 minutes until slightly reduced. The sauce should coat the bottom of the pot and smell irresistibly savory.
Layer and Pressure Cook the Perfect Rice
Add the 1.5 cups uncooked jasmine rice to the pot, spreading it evenly over the sauce. Pour in the 2 cups chicken broth, then sprinkle with the 1 teaspoon salt and 0.5 teaspoon white pepper. Gently stir everything together just until the rice is lightly coated with the sauce—don't overmix or you'll release too much starch.
Return the seared chicken pieces to the pot, arranging them on top of the rice. Secure the lid, set the valve to sealing, and cook on high pressure for 12 minutes. The rice needs this time to absorb all the flavorful liquid while the chicken finishes cooking through. When the cooking cycle ends, let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
Rest and Garnish for Restaurant-Quality Results
Once the pressure has fully released, remove the lid and let the chicken and rice sit undisturbed for 5 minutes. This resting period allows the rice to steam and the juices to redistribute throughout the chicken. Then, using a spatula, gently fold the rice to distribute any remaining sauce at the bottom.
Finally, scatter the 0.25 cup sliced green onions evenly over the top for a fresh, vibrant finish. The aroma alone will make your mouth water—this dish combines tender chicken with fragrant, slightly sticky rice that's infused with all those warm five-spice notes. Serve immediately while still hot for the best texture and flavor experience.
Pro Tips For Making Chicken Long Rice Recipe Instant Pot
- SEAR THIGHS FIRST: That five-spice powder needs something to cling to, and cold chicken just won’t cut it. Pat the thighs dry, then hit them with a hot skillet for 2-3 minutes per side until golden—you’ll taste the difference later when the broth absorbs all that crust. (Yes, even if you’re tempted to skip it for the Instant Pot.)
- RINSE RICE TWICE: Jasmine rice sticks to the pot like glue if you’re not careful. Give it two quick rinses in cold water, swirling with your hand until the water runs clear—this removes excess starch and keeps the grains separate. I learned this the hard way after scraping burnt rice off my pot for the third time.
- DON’T PRESS THE CANCEL BUTTON: The Instant Pot’s natural release is your friend here. That final 10 minutes of steaming is what turns the rice from dry to tender and the broth from bland to flavorful. Pressing cancel too early leaves you with undercooked rice and a sad, watery mess—just let it sit.
- SALT THE BROTH LATE: Add the soy sauce and five-spice powder early, but hold off on the salt until the very end. The chicken releases enough sodium to balance flavors, and adding it too soon makes the broth taste flat. A pinch at the end makes all the difference—trust me, I’ve ruined batches by salting early.
Troubleshooting your chicken long rice recipe instant pot
Rice Turns Mushy
If your rice ends up mushy, it’s usually from overcooking or too much liquid. The 12-minute high-pressure cook time is ideal for 1.5 cups jasmine rice with 2 cups broth—never exceed 1.5 cups uncooked rice in a 6-quart Instant Pot.
For extra insurance, use 1.25 cups rice and 1.75 cups broth if your pot is larger. Also, avoid quick-releasing pressure immediately after cooking; the 10-minute natural release lets steam distribute evenly. 💫
Chicken Overcooked
Boneless chicken thighs should reach 165°F internal temperature safely in 12 minutes of pressure cooking, but if they’re dry, you likely seared them too long or overcooked them. Sear for just 3-4 minutes per side—they’ll finish cooking during pressure time.
For extra tenderness, add ½ cup water to the pot after searing to create steam during cooking. I’ve found that using thighs over breasts prevents dryness every time.
Sauce Too Thin
The five-spice glaze thickens as it cools, but if it’s still runny when serving, reduce it further during the sauté step. After adding soy sauce and oyster sauce, simmer uncovered on the sauté function for 3-4 minutes until slightly syrupy.
For extra thickness, stir in 1 teaspoon cornstarch mixed with 1 tablespoon water at the end of cooking. The rice will absorb excess sauce naturally during the 10-minute natural release.
Burnt Fond
If your chicken fond burns during searing, reduce the heat to medium instead of high and work in batches if needed. I’ve learned to keep the chicken pieces 2 inches apart to prevent overcrowding.
For stubborn browned bits, deglaze with 2 tablespoons chicken broth after removing the chicken—this adds depth to the sauce. A wooden spoon helps scrape up fond without scratching the pot.
Uneven Cooking
If some rice is undercooked or chicken is raw in the center, your Instant Pot may not be distributing heat evenly. Stir the rice once halfway through the 12-minute cook time to ensure even exposure.
For stubborn spots, add 2 tablespoons hot water to the pot after cooking and let it sit covered for 5 minutes to steam through. I’ve also noticed that newer Instant Pot models cook more evenly—older ones may need occasional stirring.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts work, but they're more prone to drying out during pressure cooking. If you must use them, cut them into 1-inch thick pieces and reduce the cook time to 8 minutes instead of 12. For best results, add ½ cup water to the pot after searing to create steam and keep them moist. Thighs stay juicier because they have more fat and connective tissue.
How do I make this dish extra flavorful?
For deeper flavor, add 1 tablespoon of fish sauce or ½ teaspoon of MSG to the glaze during sautéing. You can also include ½ cup of shredded carrots or mushrooms with the chicken for extra texture. For a smoky touch, sprinkle ½ teaspoon of smoked paprika into the five-spice blend. The key is layering umami-rich ingredients like oyster sauce and soy sauce.
Can I prepare this recipe ahead of time?
This dish reheats beautifully. Store components separately in the fridge for up to 4 days or freeze for 3 months. To reheat, add 2 tablespoons water per serving and pressure cook for 5 minutes. For the best texture, serve within 2 days of cooking. The rice will be slightly drier when reheated, so consider adding a splash of broth when serving.
What if I don't have five-spice powder?
No problem! Make a DIY blend with ½ teaspoon each of cinnamon, fennel seeds, star anise, cloves, and black pepper. Toast the whole spices in a dry pan for 1 minute until fragrant, then grind them lightly. This homemade version works almost as well as store-bought. For a simpler approach, use ½ teaspoon each of cinnamon and nutmeg with ¼ teaspoon black pepper.
Why does my rice stick to the Instant Pot?
This usually happens when the rice releases too much starch during cooking. To prevent sticking, use a 6-quart Instant Pot (never exceed 1.5 cups uncooked rice) and avoid stirring after adding the rice. For stubborn residue, soak the pot in warm water with 2 tablespoons baking soda for 30 minutes before scrubbing. A wooden spoon helps scrape without damaging the pot's surface.