Instant Pot Seasoned Chicken and Rice
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Servings
4 servings
-
Calories
738 kcal
-
Cuisine
gluten-free
Instant Pot Seasoned Chicken and Rice
Description
The recipe begins by seasoning chicken thighs on all sides with a blend of smoked paprika, salt, black pepper, dried oregano, and cumin, creating a smoky, herbaceous crust. These thighs are seared in neutral oil in the Instant Pot using the sauté function to develop flavor and texture on the skin.
After removing the chicken, diced onion is sautéed until fragrant and soft, adding sweetness and depth. The brown rice is rinsed thoroughly to remove excess starch and then combined with chicken broth, water, and the sautéed onions in the pot. The seared chicken thighs are placed on top of the rice before sealing the lid.
Using high pressure for 3 minutes followed by natural pressure release allows the chicken to cook through and the rice to absorb flavorful liquids, producing moist rice with tender chicken that retains juiciness and seasoning.
Ingredients
- 4 chicken thighs bone-in; skin on
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp oregano dried
- 1/2 tsp cumin
- 2 tbsp neutral cooking oil generic cooking oil
- 1 yellow onion diced
- 2 cups brown rice long grain
- 1 cup water
- 1 cup chicken broth
Instructions
- Combine smoked paprika, salt, pepper, oregano and cumin in a small bowl. Season chicken thighs on all sides with the seasoning mixture
- Turn instant pot on saute mode. Pour in oil. Add seasoned chicken thighs to hot oil.
- Brown chicken thighs for 3 minutes on each side and remove from instant pot. Pour diced onions into the instant pot and saute until soft and fragrant - about 5 minutes.
- While you saute the onions, rinse the brown rice thoroughly. Rinse until the water is clear.
- Turn the saute mode off. Pour the water and chicken broth into the instant pot followed by the rice. Make sure that the rice is covered with the liquid. Place the seared chicken thighs on top of the rice.
- Close the instant pot and set the vent to sealing. Set the instant pot to manual high pressure for 3 minutes. When the instant pot is done cooking, turn it off and allow the pressure to release naturally - wait for the metal pin to drop completely, this can take up to 20 minutes.
- Open the instant pot and remove the chicken thighs. Stir the rice and place the lid back on the instant pot to allow the rice to steam for another few minutes. Remove the lid and fluff the rice. Serve with the chicken and some veggies!
- ** This recipe makes a large amount of cooked brown rice. I like to serve it immediately with the chicken and then the leftovers with other meals!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 738 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 738kcal | 37% |
| Carbohydrates | 75g | 25% |
| Protein | 32g | 64% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 922mg | 38% |
| Potassium | 570mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
