Instant Pot Chicken and Rice
User Reviews
4.9
Instant Pot Chicken and Rice
Description
The recipe starts by seasoning chicken thighs and searing them in olive oil using the Instant Pot's sauté function, which adds a caramelized touch to the chicken. After removing the chicken, the pot is deglazed with chicken broth, and diced onions, carrots, and garlic are sautéed to draw out their flavors. The cooking liquid is then combined with lemon juice, zest, peas, rinsed rice, and chopped parsley before placing the chicken back on top. Pressure cooking melds the flavors and ensures tender chicken and fluffy rice. Once cooked, the chicken is shredded and mixed thoroughly into the rice and vegetables. Additional parsley, black pepper, and lemon wedges can be added when serving.
Ingredients
- 1 pound chicken thigh boneless, skinless or chicken breast
- kosher salt to taste
- black pepper to taste, freshly ground
- 1 tablespoon extra virgin olive oil
- 2 cups chicken broth divided, low sodium
- 1 small onion diced
- 1 cup carrot diced
- 8 cloves garlic minced
- 1 lemon juiced
- 1 teaspoon lemon zest
- 1 cup peas fresh or frozen
- 1 1/2 cups white rice rinsed and drained, uncooked
- 2 tablespoons parsley chopped, plus more for garnish, fresh
Instructions
- Generously season chicken with salt and pepper on both sides; set aside.
- Preheat Instant Pot by pressing the Sauté button. Heat olive oil, then sear chicken for 3 to 4 minutes on both sides. Remove and set aside on a plate.
- Deglaze pot with ¼ cup of chicken broth, scraping the brown bits from the bottom. Add onion, and carrot and sauté 2-3 minutes until softened, stirring often. Add garlic and cook an additional 30-60 seconds until fragrant. Press Cancel.
- Add remaining chicken stock, lemon juice and zest, peas, rice, and parsley, stirring well to combine. Place chicken thighs on top, but do not stir.
- Close and seal the lid. Cook on Manual High for 7 minutes, allowing a 10 minute Natural Release, then releasing the remaining pressure by flipping the valve.
- Remove the lid and shred the chicken with two forks. Mix everything together, then serve topped with additional parsley, a crack of black pepper, and lemon wedges.
Notes
- Rinse and drain the white rice before cooking to prevent sticking or burning in the Instant Pot.
- Optional adjustments include omitting the lemon for a milder flavor or adding more lemon juice and zest for increased brightness.
- Vegetables can be varied; mushrooms and diced bell peppers make suitable additions.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 57g | 19% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 88mg | 29% |
| Sodium | 122mg | 5% |
| Potassium | 562mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4705IU | 94% |
| Vitamin C | 29.7mg | 33% |
| Calcium | 62mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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