Description
A flavorful and easy Instant Pot Chicken and Rice recipe that combines tender chicken thighs with fluffy long-grain white rice, sautéed onions, garlic, and a blend of aromatic spices. Perfect for a quick weeknight dinner, this one-pot meal offers both convenience and comforting taste with optional peas and carrots for added nutrition and color.
Ingredients
Scale
Main Ingredients
- 2 cups of long-grain white rice
- 1 pound of boneless, skinless chicken thighs or breasts
- 4 cups of chicken broth (low-sodium recommended)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika (smoked paprika optional)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup of frozen peas and carrots (optional)
- Olive oil (for sautéing)
Instructions
- Prepare the Ingredients: Chop the onion and mince the garlic. Rinse the rice under cold water until the water runs clear to remove excess starch and ensure fluffier rice once cooked.
- Sauté: Set your Instant Pot to ‘Sauté’ mode. Add a splash of olive oil, then add the chopped onion and minced garlic. Cook for 2-3 minutes until onions are translucent and aromatic, building a flavorful base for the dish.
- Season and Brown: Add the chicken to the pot, seasoning it with paprika, thyme, salt, and pepper. Sear the chicken for about 2 minutes on each side to develop color but not fully cook it yet.
- Add Rice and Broth: Pour in the rinsed rice and chicken broth, ensuring the rice is fully submerged. Stir gently to combine all ingredients. You may add extra seasonings if desired for enhanced flavor.
- Pressure Cook: Close the Instant Pot lid and make sure the valve is set to sealing. Select the ‘Manual’ or ‘Pressure Cook’ option on high pressure and cook for 8 minutes. Allow about 8-10 minutes for the pot to come to pressure before timing begins.
- Natural Release: When the cooking cycle ends, allow the pressure to release naturally for 10 minutes. After that, carefully turn the valve to vent to release any remaining steam.
- Fluff and Serve: Open the lid and fluff the rice with a fork. Add frozen peas and carrots if using, replace the lid, and let them heat through for an additional 2-3 minutes on ‘Keep Warm’ mode. Garnish with fresh parsley or cilantro and serve with lemon wedges if desired.
Notes
- Rinsing the rice before cooking is important to avoid sticky texture and achieve fluffy rice.
- Using chicken thighs offers more flavor and moisture, but breasts can be substituted for a leaner dish.
- You can use smoked paprika for a smoky depth of flavor.
- Frozen peas and carrots are optional but add color and nutrition.
- Natural pressure release ensures the rice finishes cooking gently and prevents splatter.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated with a splash of broth or water.
