Instant Pot Chicken and Rice
User Reviews
4.5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Extra wait time
15 mins
-
Total Time
25 mins
-
Servings
5
-
Calories
705 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Chicken and Rice
Description
The dish begins with sautéing chicken thighs in olive oil until golden and crisp skin forms, which adds texture and flavor. Aromatics including onion, bell pepper, garlic, and spices like oregano, paprika, and cumin are added and briefly cooked with tomato paste. This mixture helps release the spices' aromas and blends the flavors into the base. Then rinsed long-grain white rice and chicken broth are combined, along with bay leaves, to cook under pressure.
The Instant Pot method cooks the ingredients simultaneously, infusing the rice with chicken juices and spices while keeping the chicken moist. Frozen peas are stirred in near the end to warm through without losing texture. The finished dish is garnished with fresh cilantro or parsley for a fresh herbal note.
This one-pot meal is practical for an easy dinner with a well-rounded flavor profile combining crispy chicken skin and a spiced, fluffy rice base. It can be served as is or accompanied by a simple salad.
Cooking times and rice-to-liquid ratios can vary by Instant Pot model, so it is advisable to consult the manufacturer guidelines. Substitutions like boneless thighs require adjusted cooking times. Wine is optional and enhances flavor but can be omitted.
Ingredients
- 1/4 cup olive oil
- 4-5 chicken thigh with skin, bone-in
- salt
- black pepper
- 1 onion , chopped
- 1 bell pepper , chopped
- 6 cloves garlic
- 1 teaspoon oregano dried
- 1 teaspoon paprika
- 1 teaspoon cumin ground
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 Tablespoon tomato paste
- 1/2 cup white wine , optional*
- 2 cups long grain white rice , rinsed
- 2 bay leaf
- 2 1/2 cups chicken broth low sodium
- 1 cup peas frozen
- cilantro for garnish, or parsley
Instructions
- *UPDATE 5/17/2020: I removed this recipe after many comments of readers struggling with the burn notice--then received a ton of backlash because so many of you love this recipe and-- it works perfectly for me as well) so I am reposting it. Before cooking, PLEASE CONSULT your instant pot manual for the proper rice to liquid cooking ratio for your instant pot. I use a 1:1 ratio, but some require a 1:2 ratio, so you may want to add an additional cup of broth.
- *Prepare all of your ingredients and have them ready. This will help prevent too much liquid from evaporating during sautéing and help you avoid a burn notice.
- Turn Instant pot on sauté setting. Add oil. Season chicken with salt and pepper.
- Add chicken to the hot pot and cook for a few minutes on both sides, until the skin on the chicken thighs is golden brown and crispy. Remove chicken to a plate.
- Add onion, bell pepper, garlic, oregano, paprika, cumin, salt, pepper and tomato paste to the pot. Stir well and sauté for 2 minutes. Remove everything to a plate.
- Add white wine to the pot to deglaze the pan, scraping the browned bits from the bottom of the pan. Cook for about 1 minute until most of the wine has evaporated. Turn the pot OFF!
- Add chicken broth and bay leaf to the pot and stir. Add the veggie/spice mixture and stir to combine. Pour rice over everything and place chicken thighs on top, skin side up.
- Secure instant pot lid, with valve turned to the sealed position. Cook on manual, high pressure, for 15 minutes. When the timer beeps allow the pressure to naturally release for 15 minutes before removing the lid.
- Remove the instant pot lid and pour the frozen peas on top of the mixture. Return lid and allow to rest for a few minutes.
- Remove the chicken to a plate. Gently fluff rice with a fork.
- Garnish with cilantro or parsley.
Notes
- If you use boneless, skinless chicken thighs, reduce cooking time to 8 minutes on high pressure.
- Frozen chicken or chicken breasts require specific instructions covered in the full recipe post.
- Tomato paste can be substituted with 1 cup of diced fresh or cooked tomatoes, strained.
- White wine used is typically a dry Chardonnay; alcohol cooks off during pressure cooking.
- Check your Instant Pot's instructions for proper rice-to-liquid ratios; this recipe uses 1:1 but some models require 1:2.
- Ensure all ingredients are prepared and ready before starting to prevent evaporation and burn notices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 705 kcal
% Daily Value*
| Calories | 705kcal | 35% |
| Carbohydrates | 71g | 24% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 113mg | 38% |
| Sodium | 385mg | 16% |
| Potassium | 636mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1305IU | 26% |
| Vitamin C | 45.5mg | 51% |
| Calcium | 65mg | 7% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
