Instant Pot Spanish Rice with Chicken

Name: Instant Pot Spanish Rice with Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3 Tbp avocado oil; 2 lbs bone in skin on chicken thighs; 2 tsp garlic powder; 1 tsp paprika; 1 tsp sea salt; 2 Tbsp butter or ghee; 1/2 yellow onion; 3 cloves garlic; 1 1/2 cups white rice; 1 Tbsp chili powder; 2 tsp dried oregano; 3 cups chicken broth; 2 Tbsp tomato paste; 3 Tbsp salsa

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
510 kcal
Course
Main Course
Cuisine
American, Mexican

Instant Pot Spanish Rice with Chicken

Tyler Espinosa

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An amazingly flavorful approach to chicken and rice done quickly in the pressure cooker.

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Ingredients

Servings

For the Chicken:

3 Tbp avocado oil
2 lbs bone in skin on chicken thighs
2 tsp garlic powder
1 tsp paprika
1 tsp sea salt to taste

For the Rice:

2 Tbsp butter or ghee
1/2 yellow onion finely chopped
3 cloves garlic minced
1 1/2 cups white rice
1 Tbsp chili powder
2 tsp dried oregano
3 cups chicken broth or water
2 Tbsp tomato paste
3 Tbsp salsa optional

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Instructions

Pour the dry rice into a pot or bowl and cover with 2 inches of water. Soak for at least 15 minutes (overnight if possible!), then drain the water and set rice aside until ready to use.
Plug in your Instant Pot, press the Sauté button, and pour in the avocado oil. Allow the Instant Pot to heat up for a few minutes.
Sprinkle the chicken with paprika, garlic powder, and sea salt and set on a plate while the Instant Pot is heating up.
Place the chicken in the Instant Pot skin-side down and sear for 4 to 5 minutes, or until the skin is golden-brown and crispy. Flip chicken to the other side and brown for another 4 to 5 minutes. (note: depending on the size of your Instant Pot, you may need to brown the chicken in two batches. Remove the browned chicken from the pressure cooker and place it on a plate.
Add the butter (or ghee) as well as the chopped onion to the Instant Pot. Sauté, stirring occasionally, until it begins to turn translucent, about 3 to 5 minutes. Add the garlic, white rice, and chili powder and continue sautéing, stirring constantly, for 2 to 3 minutes.
Stir in the dried oregano, chicken broth, tomato paste, and salsa until well-combined. Place the chicken back into the Instant Pot. Secure the lid on the Instant Pot, select Manual/Pressure Cook, and set the time for 12 minutes. Leave the pressure release valve closed and be sure the pressure cooker is set to the default High setting. Allow the pressure cooker to run its course then let it naturally release for 10 minutes. Use the quick release valve to let out the remaining pressure.
Open the lid and fluff the rice with a fork. Either remove the skin on the chicken and serve immediately (the skin will be floppy), or follow the instructions below for crispy chicken skin.