Description
Juicy chicken and fluffy rice cooked together in the Instant Pot with herbs and spices. A comforting, 30-minute weeknight meal.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 2 cups long-grain white rice, rinsed
- 4 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 cup frozen peas and carrots (optional)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley or cilantro, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Rinse the rice under cold water until the water runs clear. Chop the onion and mince the garlic.
- Set the Instant Pot to Sauté. Add olive oil, then onion and garlic. Cook for 2–3 minutes until softened and fragrant.
- Add chicken pieces and sprinkle with paprika, thyme, salt, and pepper. Sear each side for about 2 minutes — just until lightly golden.
- Pour in the rinsed rice and chicken broth. Stir to combine, ensuring the rice is submerged.
- Seal the lid and set to Pressure Cook or Manual on High for 8 minutes.
- Allow the pressure to release naturally for 10 minutes, then switch to Venting to release remaining steam.
- Open the lid and fluff the rice gently with a fork. Stir in peas and carrots if using, close the lid, and let sit for 2–3 minutes to warm through.
- Garnish with parsley or cilantro and serve with lemon wedges.
Notes
- For richer flavor, substitute half the broth with coconut milk.
- Add a pinch of turmeric for color and warmth.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American