Instant Pot Chicken and Rice
User Reviews
5
197 reviews
Excellent
-
Total Time
52 mins
-
Servings
4 - 6
-
Calories
514 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken and Rice
Report
Instant Pot Chicken and Rice features seasoned chicken thighs cooked with jasmine rice, onion, garlic, tomato, and herbs in a flavorful broth. The pressure cooking method yields tender, juicy chicken with aromatic rice, balanced by tomato and herb accents. Thinly sliced green onion adds freshness as garnish.
Description
This recipe uses bone-in, skin-on chicken thighs seared in the Instant Pot to develop browning and flavor before pressure cooking. Jasmine rice cooks alongside sautéed onion, garlic, tomato paste, chopped carrot, and quartered tomato in a chicken stock-based broth with dried oregano, basil, soy sauce, salt, and pepper. The combination leads to tender chicken, fluffy yet moist rice, and a mildly seasoned, savory profile.
The chicken’s searing step adds depth and helps retain moisture during pressure cooking. Aromatic vegetables and tomato components contribute mild sweetness and acidity, balancing the dish. Garnishing with sliced green onions brightens presentation and flavor appeal.
This dish pairs well with simple sides or vegetables for a complete meal. The recipe notes suggest alternatives for chicken parts and rice types, advising adjustments for cooking times and moisture levels accordingly.
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Ingredients
- 4 (511g) chicken thighs
- 2 cups (440g) jasmine rice
- 1 (235g) onion , sliced
- 6 (16g) garlic minced, cloves
- 2 (190g) carrot chopped
- 2 (320g) tomato quartered
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5.8g) tomato paste
- A pinch oregano dried
- A pinch basil dried
- 2 cups (500ml) chicken stock unsalted
- 1.5 tablespoons (22.5ml) soy sauce regular
- salt
- ground black pepper
Garnish
- 2 talks green onion , thinly sliced
Instructions
- Optional - Brown Chicken in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" on the screen (~8 mins). Pat dry chicken with a paper towel. Then, season one side of the chicken generously with salt and black pepper.Add 1 tbsp (15ml) olive oil in Instant Pot. Swirl the inner pot to ensure the oil covers the whole bottom of the inner pot.Add chicken in Instant Pot (seasoned side down), then brown this side for 5 minutes. Lightly season the other side of chicken with salt and black pepper. Then, flip and brown this side of chicken for another 5 minutes.Set aside the chicken thighs.
- Saute Onion & Garlic: Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes. Add in a pinch of dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.
- Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
- Pressure Cook Chicken and Rice: To prevent the "BURN" error, first layer browned chicken and chopped carrots at the bottom of the pot. Add 1½ tbsp (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Chicken Thighs: Pressure Cook at High Pressure for 7 minutes, then Natural Release for 12 minutes. Boneless Chicken Breasts: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 12 minutes.Turn Venting Knob to Venting Position, then open the lid carefully.
- Season Chicken and Rice: Taste and season with more salt. For reference, we added 3 large pinches of salt. Amy + Jacky's Tip: For this recipe, season with more salt because the flavor boost will be quite dramatic. Press “cancel” to turn off the heat. Then, fluff the chicken and rice before serving.
- Serve: Garnish with thinly sliced green onions. Serve this comforting and tasty Mama's Instant Pot Chicken Rice! Enjoy~
Equipments used:
Notes
- Bone-in, skin-on chicken thighs are recommended for the best flavor and moisture; substitute chicken breasts or drumsticks with adjusted cooking times.
- Jasmine rice is used here; if substituting other rice types like brown rice, adjust cooking time accordingly to ensure proper doneness.
- Remember to rate the recipe if you try it, to provide feedback on your experience.
Nutrition Information
Show Details
Calories
514kcal
(26%)
Carbohydrates
70g
(23%)
Protein
23g
(46%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
83mg
(28%)
Sodium
379mg
(16%)
Potassium
653mg
(14%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
5855IU
(117%)
Vitamin C
13.9mg
(15%)
Calcium
63mg
(6%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 70g | 23% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 83mg | 28% |
| Sodium | 379mg | 16% |
| Potassium | 653mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5855IU | 117% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 63mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
197 reviews
Excellent
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