Instant Pot Chicken And Rice (Print View)
A comforting one-pot meal with tender chicken, fluffy rice, and vegetables cooked perfectly in the Instant Pot.
# Ingredient List:
→ Meats
01 - 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup carrots, diced
05 - 1 cup frozen peas
→ Grains
06 - 1 1/2 cups long grain white rice, rinsed
→ Liquids
07 - 2 cups low-sodium chicken broth
→ Spices & Seasonings
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp paprika
11 - 1/2 tsp dried thyme
12 - 1 bay leaf
→ Optional Garnish
13 - 2 tbsp fresh parsley, chopped
# How to Make:
01 - Set the Instant Pot to Sauté mode. Add a splash of oil and sauté the onion and garlic until translucent, about 2 minutes.
02 - Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until lightly browned.
03 - Stir in carrots, rice, salt, pepper, paprika, and thyme. Pour in chicken broth and mix well. Add bay leaf.
04 - Cancel Sauté. Close the lid, set valve to sealing, and cook on Manual or Pressure Cook mode for 10 minutes.
05 - Once cooking is complete, allow a natural pressure release for 10 minutes, then release any remaining pressure manually.
06 - Open the lid, remove the bay leaf, and stir in peas. Close the lid for 2 minutes to heat the peas through.
07 - Fluff the rice, garnish with chopped parsley, and serve warm.
# Expert Advice:
01 -
- Everything cooks in one pot so cleanup is practically nonexistent
- The rice absorbs all the chicken flavor while staying perfectly fluffy
02 -
- Rinse your rice until the water runs clear or the texture will turn gummy
- Natural pressure release is non negotiable here or the rice will be undercooked
03 -
- A squeeze of fresh lemon juice right before serving wakes up all the flavors
- Stir in a quarter cup of grated Parmesan at the end for a creamy, savory finish