Simple Instant Pot Chicken and Rice
A scrumptious and wholesome dish that combines tender chicken with fluffy rice, all cooked to perfection in one pot.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Main Ingredients
- 1.5 pounds Boneless, skinless chicken thighs Ideal for moisture and flavor.
- 1 cup Long-grain white rice Essential for perfect texture.
- 2 cups Chicken broth Adds depth and richness.
- 1 medium Onion, diced Adds sweetness and aroma.
- 3 cloves Garlic, minced Enhances flavor.
- 2 tablespoons Olive oil For sautéing.
- 1 teaspoon Paprika For seasoning.
- 1 teaspoon Cumin For seasoning.
- Salt and pepper To taste.
- 1 tablespoon Fresh parsley, chopped For garnish.
Instructions
- Set your Instant Pot to the ‘Sauté’ setting. Once hot, add olive oil.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional minute.
- Season chicken thighs with salt, pepper, paprika, and cumin. Add to the pot and sear for 4-5 minutes on each side.
- Remove chicken from the pot and set aside.
- Add rice to the pot, stirring to coat in the oils and flavors.
- Pour in chicken broth, scraping up any browned bits from the bottom.
- Place the browned chicken back into the pot, nestling it into the rice and broth.
- Seal the lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ and set for 10 minutes.
- Once done, allow pressure to release naturally for 10 minutes, then switch to ‘Venting’.
- Open the lid carefully; fluff the rice and mix with chicken. Garnish with parsley before serving.
Notes
Consider adding vegetables or spices for variations. Leftovers can be stored in an airtight container for up to three days.