Instant Pot Chicken and Rice
A quick and nutritious dinner made in just 30 minutes, featuring tender chicken and flavorful rice cooked together in an Instant Pot.
Ingredients
Main Ingredients
- 1 lb chicken thighs or breast, boneless and skinless Use boneless, skinless chicken for quicker cooking.
- 1 cup long-grain white rice (like basmati or jasmine) Avoid using brown rice as it requires a different cooking time.
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup frozen peas and carrots (optional) Can be omitted or substituted with other vegetables.
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Turn the Instant Pot to the sauté setting. Add the olive oil, and once it’s hot, add the chopped onion. Cook for 2-3 minutes until the onion becomes soft.
- Season the chicken with paprika, salt, and pepper. Place the chicken in the Instant Pot and sauté for about 5 minutes, turning occasionally until browned.
- Pour in the rice and the chicken broth, ensuring the rice is evenly spread out in the pot. Scrape any brown bits from the bottom to avoid the burn notice.
Cooking
- Close the lid, ensure the release valve is set to sealing, and set the Instant Pot to cook on high pressure for 10 minutes.
- Once cooking is done, perform a quick release to let out the steam. Open the lid carefully.
Finishing Touches
- Stir in the frozen peas and carrots if using and let them heat through for a few minutes.
- Fluff the rice with a fork and serve hot, garnished with fresh parsley if desired.
Notes
If you have leftovers, allow the chicken and rice to cool completely. Store them in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.
