why make this recipe
Instant Pot Chicken and Rice is a simple and satisfying meal that comes together in no time. It’s perfect for busy weeknights when you need a delicious dinner with minimal effort. Using the Instant Pot not only speeds up the cooking process, but it also locks in flavors and ensures the rice is perfectly tender. This dish is versatile, allowing you to adjust the ingredients based on what you have. Plus, it’s a one-pot meal—less cleanup means more time to enjoy your food!
how to make Instant Pot Chicken and Rice
Ingredients:
- 2 cups of long-grain white rice: Offers the perfect texture for this dish.
- 1 pound of boneless, skinless chicken thighs or breasts: Thighs provide more flavor; however, breasts can be used for a leaner option.
- 4 cups of chicken broth: Adds depth; low-sodium broth is a great alternative.
- 1 medium onion, chopped: Enhances flavor profile.
- 2 cloves garlic, minced: For that aromatic touch.
- 1 teaspoon paprika: Adds color and flavor; smoked paprika can offer a unique twist.
- 1 teaspoon dried thyme: Fresh thyme works well too if you have it on hand.
- Salt and pepper to taste: Essential seasonings.
- 1 cup of frozen peas and carrots (optional): For an added nutritional boost and color.
Directions:
⚪ Step 1: Prepare the Ingredients
Start by chopping the onion and mincing the garlic. Take a moment to rinse the rice under cold water until the water runs clear—this step helps in achieving fluffy rice.
⚪ Step 2: Sauté
Set your Instant Pot to the ‘Sauté’ mode. Add a splash of olive oil, and once hot, toss in the chopped onion and minced garlic. Sauté for 2-3 minutes until the onions become translucent and fragrant. This builds a flavor base that will enhance your chicken and rice.
⚪ Step 3: Season and Brown
Add the chicken to the pot, sprinkle with paprika, thyme, salt, and pepper. Sear the chicken for about 2 minutes on each side. Remember, you don’t need to cook it fully at this point; you’re just giving it some color!
⚪ Step 4: Add Rice and Broth
Pour in the rinsed rice and chicken broth. For added flavor, you can sprinkle in some additional seasonings if desired. Ensure everything is well mixed, and that the rice is fully submerged in the broth.
⚪ Step 5: Pressure Cook
Close the lid of the Instant Pot and set the valve to sealing. Select ‘Manual’ or ‘Pressure Cook’ mode on high for 8 minutes. The pot will take around 8-10 minutes to come to pressure before the cooking timer starts.
⚪ Step 6: Natural Release
Once the cooking cycle is complete, allow for a natural release for about 10 minutes. After that time, carefully turn the valve to vent to release any remaining steam.
⚪ Step 7: Fluff and Serve
Open the lid, and use a fork to fluff the rice gently. If you’re adding frozen peas and carrots, sprinkle them in now and replace the lid for an additional 2-3 minutes to heat through. Garnish with parsley or cilantro and serve with lemon wedges if preferred.
how to serve Instant Pot Chicken and Rice
Serve the chicken and rice in bowls, garnishing with fresh herbs like parsley or cilantro. A squeeze of lemon juice adds a nice touch of acidity and brightness. This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
how to store Instant Pot Chicken and Rice
To store leftovers, let the chicken and rice cool completely and place them in an airtight container. It can be stored in the fridge for up to 3-4 days. For longer storage, consider freezing it. Make sure to store it in freezer-safe containers or bags. Thaw in the fridge overnight before reheating.
tips to make Instant Pot Chicken and Rice
- Rinse the Rice: Always rinse the rice before cooking. This helps remove excess starch and results in fluffier rice.
- Season Well: Don’t be shy with the seasonings! Adding herbs and spices boosts the flavor of the dish.
- Stir Good: Make sure to stir the mixture well before sealing the lid. This helps prevent any rice from sticking to the bottom.
variation
You can easily customize this recipe to suit your taste. Try adding different vegetables like bell peppers, corn, or spinach. Swap the chicken for other proteins like shrimp or tofu for a vegetarian option.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and increase the amount of liquid. Brown rice generally requires more water and a longer cooking time.
2. Can I add more vegetables?
Absolutely! You can add any vegetables you like, such as bell peppers, broccoli, or green beans. Just remember to adjust the cooking time slightly if necessary.
3. How can I make this dish spicier?
If you like heat, you can add crushed red pepper flakes or diced jalapeños to the pot along with the other seasonings. This will give your chicken and rice a spicy kick!
Instant Pot Chicken and Rice
Ingredients
Method
- Start by chopping the onion and mincing the garlic. Rinse the rice under cold water until the water runs clear.
- Set your Instant Pot to the ‘Sauté’ mode. Add a splash of olive oil, then toss in the onion and garlic. Sauté for 2-3 minutes until the onions are translucent.
- Add the chicken, sprinkle with paprika, thyme, salt, and pepper. Sear for about 2 minutes on each side.
- Pour in the rinsed rice and chicken broth. Ensure everything is well mixed and the rice is submerged in the broth.
- Close the lid of the Instant Pot and set the valve to sealing. Select ‘Manual’ or ‘Pressure Cook’ mode on high for 8 minutes.
- Once the cooking cycle is complete, allow for a natural release for about 10 minutes. Carefully turn the valve to vent to release any remaining steam.
- Open the lid, and fluff the rice gently. If adding peas and carrots, sprinkle them in now and replace the lid for an additional 2-3 minutes to heat through. Garnish with parsley or cilantro.