Instant Pot Chicken Bog (Chicken and Rice Recipe)

Instant Pot Chicken Bog is one of the easiest chicken and rice recipes you may have never tried. Rich in southern history, this simple dish is a weeknight dinner favorite.

Bowl of Instant Pot Chicken Bog (Chicken and Rice Recipe) with parmesan cheese and a baguette

What is Chicken Bog?

Chicken Bog is a classic southern Lowcountry chicken and rice recipe, with a rich history near the rice fields.

Traditionally, it was a meal made in the fish camps and cooked alongside the riverbanks in iron pots. Most often it was served with butter beans and local vegetables.

You might ask what “fish camps” are. South Carolina Encyclopedia says, “Generally, fish camps are located near rivers or lakes. The earliest were established along the Catawba River in South and North Carolina in the 1930s and 1940s and began as sheds where anglers could fry their fresh catches.”

3 Things to Love About This Instant Pot Chicken Bog

While traditionally made in large iron pots and cooked for long periods of time, this recipe is made in a pressure cooker.

  • It’s a historic and traditional recipe updated and cooked in a fraction of the time.
  • A simple dish that’s hearty and delicious.
  • One-pot chicken and rice dishes are always great standbys for quick and easy dinners.

Chicken Bog with Chunks of Baguette and an Instant Pot in the background

Instant Pot Chicken Bog Ingredients

For specifics on ingredients and measurements, see the recipe card below.

  • Olive oil and butter for cooking
  • Onion and garlic
  • Carrots
  • Long grain white rice
  • Italian seasoning + salt and pepper
  • Chicken stock
  • Parmesan cheese rind + grated Parmesan cheese
  • Chicken thighs (boneless, skinless)
  • Flat lead parsley
  • Lemon juice

Chicken and Rice recipe in the Instant Pot

How to Make This Instant Pot Chicken and Rice Recipe

This recipe is made using a 6-quart Instant Pot.

Select the saute function on the pressure cooker and heat oil and butter in the base until melted. Add onions and carrots; cook until they begin to soften. Then add garlic and stir. Cancel the saute function.

Stir in the rice, Italian seasoning, salt, pepper, and chicken stock. Nestle the raw chicken and Parmesan rind into the liquid.

Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 12 minutes. Once cooked, naturally release the pressure for 5 minutes before quickly releasing any remaining pressure.

Remove the lid and discard the rind. Next, remove the chicken thighs to a bowl and shred with two forks before returning to the pressure cooker. Stir in the shredded chicken, fresh parsley, and lemon juice.

Before serving, top with shredded or shaved Parmesan cheese.

More Easy Instant Pot Recipes You’ll Love

Instant Pot Chicken and Rice (Chicken Bog) in a bowl with sliced lemons

Bowl of Instant Pot Chicken Bog with parmesan cheese and a baguette

Instant Pot Chicken Bog: The Easiest Chicken and Rice Dish

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Instant Pot Chicken Bog is one of the easiest one-pot chicken and rice recipes you may have never tried. Simple, quick, and delicious!

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, chopped (about 1 cup)
  • 3 carrots, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups uncooked long-grain white rice
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 2 cups chicken stock
  • 1 (4-inch) piece Parmesan cheese rind
  • 4 boneless skinless chicken thighs * (see note)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1/3 cup grated Parmesan cheese

Instructions

  1. Using the saute function, heat oil and butter in the base of the Instant Pot insert until melted. Add onion and carrots; cook until they begin to soften. Then add garlic and stir. Cancel the saute function.
  2. Into the insert stir in the rice, Italian seasoning, salt, pepper, and chicken stock. Nestle the raw chicken and Parmesan rind into the liquid. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 12 minutes. Once cooked, naturally release the pressure for 5 minutes before quickly releasing the remaining pressure.
  3. Remove the lid and discard the rind. Next, remove the chicken thighs to a bowl and shred with two forks. Then, fluff the rice with a fork and stir in the shredded chicken, fresh parsley, and lemon juice. Before serving, top with shredded or shaved Parmesan cheese.

Notes

Chicken

Frozen Chicken: If using frozen chicken thighs: Increase cooking time to 15 minutes with a natural release.

Cooked Chicken: You will need 3 cups of cooked chicken (rotisserie of leftovers). Reduce cooking time to 10 minutes and quickly release the pressure. In the meantime, warm up leftover chicken in the microwave and then add it to the rice once the pressure is released. Stir it in with the Parmesan cheese and lemon juice.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 428Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 156mgSodium: 1115mgCarbohydrates: 22gFiber: 2gSugar: 4gProtein: 35g

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2 thoughts on “Instant Pot Chicken Bog (Chicken and Rice Recipe)

  1. Cindy

    Good morning, I made those crumble strawberry bars a few days ago for the Bible Study my husband and I are in , they were a great hit I had at least 12 bars on the plate I saved about 6 to keep at home,I went back over to the dessert table and the plate was empty, I had many people come up to me and said those bars were great 😊,my husband likes them with his evening tea. Thx for the recipe oh can I freeze them ? Cindy in Colorado I also used gluten free flour and know one new I’m celiac

    1. Good morning, Cindy! I’m SO glad you liked the Strawberry Crumble Bars! My husband was in love with them too — also a night-time tea drinker. Yes, you can definitely freeze them. I’m making another batch for the freezer this week. Will be perfect for Memorial Day weekend.

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