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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.
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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.
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
- 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
How to Make This Instant Pot Chicken and Rice Recipe
This recipe is made using a 6-quart Instant Pot.
Step-by-step instructions are in the recipe card at the bottom of this post, but here is a quick overview of how to make Chicken Bog.
- Using the sauté function, heat oil and butter in the insert, then add onions and carrots; cook until they begin to soften. Stir in the garlic, cook until fragrant, and then deglaze the insert with 1/2 cup water. Cancel the sauté function.
- Stir in the rice, Italian seasoning, salt, pepper, and chicken stock. Nestle the raw chicken and Parmesan rind into the liquid.
- Cook on high pressure for 12 minutes. Once cooked, naturally release the pressure for 5 minutes before quickly releasing any remaining pressure.
- Remove the chicken thighs and shred before returning to the pot along with fresh parsley, and lemon juice.
More Easy Instant Pot Recipes You’ll Love
- Easy Instant Pot Mexican Rice Recipe
- Instant Pot Beef and Broccoli
- Instant Pot Butternut Squash Soup: Super Quick and Healthy
- Instant Pot Jambalaya Recipe: Incredibly Quick and Easy
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- 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
- 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, stirring frequently. Add garlic and stir until fragrant, about 30 seconds. Cancel the sauté function and stir in 1/2 cup of water. Stir vigorously, scraping any stuck-on pieces. This will deglaze the insert, and help avoid a burn notice.
- Once deglazed, 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.
- Remove the lid and discard the rind. Next, remove the chicken thighs to a bowl and shred them 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.
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: 6 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 104mgSodium: 743mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 23g
31Daily.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although 31Daily.com attempts to provide accurate nutritional information, these figures are only estimates.