Instant Pot Chicken and Rice

$- 2 cups long-grain white rice - 4 boneless, skinless chicken thighs - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup chicken broth - 1 cup diced tomatoes - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - ½ cup frozen peas - Fresh parsley for garnish Gathering the right ingredients is key to making Instant Pot chicken and rice. This dish is simple yet packed with flavor. The long-grain white rice absorbs the broth nicely. Chicken thighs stay tender and juicy. I like to use fresh garlic and onion for their strong taste. Diced tomatoes add a nice acidity. Dried herbs like thyme and oregano give depth. Paprika adds warmth and a hint of smokiness. Don’t forget salt and pepper to enhance all the flavors. Olive oil helps with browning the chicken and cooking the onions. Frozen peas add a pop of color and sweetness when stirred in at the end. This list covers everything you need. For the full recipe, you can check the complete guide. Happy cooking! - Sautéing Chicken Thighs First, set your Instant Pot to Sauté mode. Add the olive oil and let it heat. Once hot, place the chicken thighs in the pot. Cook each side for 3-4 minutes until browned. This step adds flavor and color. Remove the chicken and set it aside. - Browning Technique Browning the chicken creates a rich taste. Don't rush this step. The crispy bits at the bottom add depth to your dish. - Sautéing Onions In the same pot, add the diced onion. Sauté until the onion turns soft and translucent. This usually takes about 3-4 minutes. The onion will sweeten and enhance the overall flavor. - Adding Garlic for Flavor Next, add the minced garlic and cook for another minute. Garlic brings a lovely aroma to the dish. Stir it well to avoid burning. - Deglazing the Instant Pot Pour in the chicken broth to deglaze the pot. Use a wooden spoon to scrape up any browned bits. This step is key to a tasty meal. - Mixing in Rice and Spices Stir in the diced tomatoes, dried thyme, oregano, paprika, salt, and pepper. Then, add the rinsed rice and mix well. Place the browned chicken thighs on top of the rice mixture. - Setting Up the Instant Pot Close the lid of the Instant Pot. Make sure the valve is set to “Sealing.” This will keep the steam inside for cooking. - Cooking Time and Settings Select the Manual or Pressure Cook setting. Set the timer for 10 minutes on high pressure. This will cook the rice and chicken perfectly. - Timing for Natural Release After the cooking time ends, let the pressure release naturally for 10 minutes. This helps the rice absorb more flavor. - Switching to Venting After 10 minutes, carefully switch the valve to “Venting.” This releases any remaining pressure. Be cautious of the steam. - Fluffing the Rice Once the lid is off, stir in the frozen peas. Let them warm for a couple of minutes. Then, use a fork to fluff the rice gently. This makes it nice and airy. - Serving Suggestions Spoon the chicken and rice onto plates. Garnish with freshly chopped parsley for a pop of color. Enjoy your comforting meal! For the complete preparation steps, refer to the Full Recipe. - Ensuring Proper Sealing: Always check the gasket in the lid. It should fit snugly. A loose or dirty gasket can lead to steam escaping. This may cause your dish to undercook. Make sure the lid is locked in place before starting the pressure cooking. - Avoiding Burn Messages: If you see a burn notice, it can ruin your meal. To prevent this, deglaze the pot well after sautéing. Scrape up any browned bits stuck to the bottom. This helps avoid burning the food during pressure cooking. - Adding Extra Spices: You can boost the taste of your chicken and rice. Try adding a pinch of cayenne for heat or smoked paprika for depth. A dash of cumin can also add a warm flavor. Experiment with your favorite spices! - Incorporating Fresh Herbs: Fresh herbs can take your dish to the next level. Consider adding chopped parsley, cilantro, or basil as a garnish. They will bring a bright taste and color to your meal. - High Altitude Considerations: If you live at a high altitude, you may need to add more cooking time. Start with an extra 1-2 minutes. Check if the rice is tender before serving. Adjust next time based on your experience. - Adjusting for Larger Portions: If you want to make more servings, you can double the recipe. However, keep the cooking time the same. The Instant Pot will take longer to come to pressure, but the cooking time stays constant. Be careful not to overfill the pot, as it can lead to uneven cooking. This recipe is all about balance and flavor. When you follow these tips, you will create a meal that is not just easy, but also delicious! For a detailed walkthrough of the recipe, check out the Full Recipe. {{image_2}} Using different rice types can change the dish's taste and texture. I often switch to brown rice for a nutty flavor and extra fiber. If you do use brown rice, increase the cooking time to about 22 minutes. Jasmine or basmati rice also works well, giving a fragrant note. You can also try alternative proteins. Instead of chicken, use turkey or tofu for a different taste. If you pick shrimp, reduce the cooking time to just 5 minutes. This way, your meal stays tender and juicy. For a vegetarian option, plant-based substitutes come in handy. Use chickpeas or lentils as your main protein source. They cook well in the Instant Pot and soak up all the flavors. You can also swap chicken broth for vegetable broth to keep it plant-based. Cooking techniques for vegetarians differ slightly. When using legumes, soak them overnight for best results. This helps them cook faster and makes the dish creamy. Incorporating seasonal veggies adds color and nutrition. Carrots, peas, and bell peppers blend well with the rice and chicken. Just chop them into small pieces for even cooking. Adjusting the liquid for vegetables is key. If you add more than one cup of veggies, reduce the broth slightly. This keeps your rice from getting too soggy. To keep your chicken and rice fresh, store it in an airtight container. This helps prevent drying out. The fridge is the best place for leftovers. Make sure to let the food cool down before storing. I recommend eating leftovers within 3 to 4 days for best taste. You can reheat chicken and rice in two ways: the microwave or stovetop. For the microwave, place the food in a bowl and cover it. Heat in short bursts, checking often. This keeps the dish moist. For the stovetop, use a pan on low heat. Add a splash of chicken broth to keep it juicy. Freezing is a great way to save extra portions. First, let the chicken and rice cool completely. Then, divide it into single servings. Place each serving in a freezer-safe bag or container. When you want to eat it, move it to the fridge overnight to thaw. For quick thawing, you can use the microwave on defrost mode. To make Instant Pot chicken and rice, follow these steps: 1. Sauté the Chicken: Set your Instant Pot to Sauté. Add olive oil, then brown the chicken thighs for 3-4 minutes on each side. Remove and set aside. 2. Cook Aromatics: Add diced onion to the pot. Sauté until it turns soft. Then add minced garlic and cook for one more minute. 3. Deglaze and Combine: Pour in chicken broth. Scrape the bottom to remove any bits. Add diced tomatoes, thyme, oregano, paprika, salt, and pepper. 4. Add Rice: Rinse the rice and add it to the pot. Stir well so it mixes with the liquid and spices. Place the browned chicken on top. 5. Pressure Cook: Close the lid and set the valve to “Sealing.” Press Manual or Pressure Cook and cook for 10 minutes on high pressure. 6. Natural Release: Wait for 10 minutes after cooking, then switch to “Venting” to release the rest of the pressure. 7. Fluff and Finish: Open the lid and stir in frozen peas. Let them warm up for a few minutes. Fluff the rice with a fork. 8. Serve: Spoon chicken and rice onto plates. Garnish with fresh parsley. This recipe gives you a warm, tasty dish. Yes, you can use brown rice, but you need to adjust cooking time. Brown rice takes longer to cook. Increase the cooking time to about 22-25 minutes. Also, add more water. Use 1.5 cups of water for every cup of brown rice. This change helps the rice cook fully. The time it takes for the Instant Pot to reach pressure varies. It usually takes about 10 to 15 minutes. This time depends on the amount of liquid and food in the pot. Once the pot is done heating, the timer will start. You can double the recipe, but adjust the cooking time. Make sure your Instant Pot is large enough to hold the extra food. When doubling, keep the same cooking time. However, the pot might take longer to reach pressure. This happens because of the extra volume. Always check the rice for doneness after cooking. This blog post shared a simple, tasty Instant Pot chicken and rice recipe. We covered key ingredients, step-by-step cooking methods, and helpful tips. With these insights, you can easily customize the dish with different spices or veggies. Remember to store leftovers properly for future meals. Cooking with an Instant Pot is fun and saves time. I hope you enjoy making this dish as much as I do! Happy cooking!$

Instant Pot Chicken and Rice

Create a delicious meal with this Savory Chicken & Herbed Rice Delight recipe! Perfect for busy nights, this easy Instant Pot dish features tender chicken thighs, fragrant herbs, and fluffy rice combined with vibrant veggies for a satisfying experience. Ready in just 40 minutes, it's a perfect family dinner.

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Ingredients

2 cups long-grain white rice

4 boneless, skinless chicken thighs

1 medium onion, diced

3 cloves garlic, minced

1 cup chicken broth

1 cup diced tomatoes (canned or fresh)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

½ cup frozen peas

Fresh parsley for garnish

Instructions

Sauté the Chicken: Set your Instant Pot to Sauté mode. Add olive oil to the pot, and once hot, place the chicken thighs in, browning each side for 3-4 minutes. Remove the chicken and set aside.

Cook Aromatics: In the same pot, add the diced onion and sauté until translucent. Add the minced garlic and cook for an additional minute until fragrant.

Deglaze and Combine: Pour in the chicken broth to deglaze the pot, scraping up any browned bits. Then, stir in the diced tomatoes, dried thyme, oregano, paprika, salt, and pepper.

Add Rice: Add the rinsed rice to the pot and stir well to combine with the liquid and spices. Place the browned chicken thighs on top of the rice mixture.

Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to “Sealing.” Select Manual or Pressure Cook setting and set the timer for 10 minutes on high pressure.

Natural Release: Once the timer goes off, allow the pressure to naturally release for 10 minutes, then switch the valve to “Venting” to release any remaining pressure.

Fluff and Finish: Carefully remove the lid and stir in the frozen peas. Allow them to warm through for a couple of minutes. Fluff the rice with a fork to combine everything.

Serve: Spoon the chicken and rice onto plates and garnish with freshly chopped parsley.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4