Description
This Instant Pot Chicken and Rice recipe is a delicious and easy one-pot meal that’s perfect for a quick weeknight dinner. Tender chicken thighs, aromatic spices, and fluffy rice come together in the Instant Pot for a flavorful dish the whole family will love.
Ingredients
Units
Scale
Chicken and Seasonings:
- 1/4 cup olive oil
- 4-5 bone-in chicken thighs, with skin
- Salt and pepper
- 1 onion, chopped
- 1 bell pepper, chopped
- 6 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
Additionals:
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon tomato paste*
- 1/2 cup white wine, optional*
- 2 cups long grain white rice, rinsed
- 2 bay leaves
- 2 1/2 cups low sodium chicken broth
- 1 cup frozen peas
- Cilantro or parsley, for garnish
Instructions
- Prepare Ingredients: Season chicken thighs with salt and pepper. Chop vegetables and measure out spices.
- Sauté Chicken: Sear chicken in Instant Pot until skin is golden brown. Remove and set aside.
- Sauté Vegetables: Sauté onion, bell pepper, garlic, and spices. Remove from pot.
- Deglaze Pot: Deglaze with white wine, then add chicken broth and bay leaf.
- Pressure Cook: Layer rice, chicken, and vegetable mixture in pot. Cook on high pressure for 15 minutes.
- Finish Dish: Release pressure, add peas, and fluff rice. Serve chicken over rice, garnished with herbs.
Notes
- Cooking time for boneless, skinless chicken thighs is 8 minutes on high pressure.
- Tomato Paste Substitute: 1 cup of diced fresh or cooked tomatoes, strained.
- Wine: Chardonnay or any dry white wine can be used; alcohol cooks out during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 705 kcal
- Sugar: 4g
- Sodium: 385mg
- Fat: 31g
- Saturated Fat: 7g
- Carbohydrates: 71g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 113mg