Instant Pot Chicken and Rice
Instant Pot Chicken and Rice is the perfect weeknight meal that combines convenience, flavor, and nutrition in one delicious dish. In just about 30 minutes, you can enjoy tender chicken paired with fluffy rice, all infused with savory spices and chicken broth. This one-pot wonder not only minimizes cleanup but also allows for endless customization—add your favorite vegetables or adjust the spices to suit your family’s taste. Whether you’re feeding a crowd or just looking for a quick dinner solution, this recipe is sure to become a household favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 2 cups long-grain white rice
- 1 pound boneless, skinless chicken thighs or breasts
- 4 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup frozen peas and carrots (optional)
Instructions
- Rinse the rice under cold water until the water runs clear.
- Set the Instant Pot to ‘Sauté’. Add olive oil then sauté chopped onion and minced garlic for 2-3 minutes until fragrant.
- Season the chicken with paprika, thyme, salt, and pepper; sear for about 2 minutes on each side.
- Stir in rinsed rice and pour in chicken broth; mix well.
- Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
- Allow a natural release for about 10 minutes before venting any remaining steam.
- Fluff rice with a fork; if using peas and carrots, add them now and let sit with the lid on for an additional few minutes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 2g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg