Description
This Instant Pot Chicken and Rice recipe is a comforting, one-pot meal made with tender chicken, fluffy rice, and flavorful seasonings. It’s quick, easy, and perfect for busy weeknights.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into chunks
- 1 cup long-grain white rice, rinsed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1 tbsp olive oil
Instructions
- Turn on the Instant Pot and set to Sauté mode. Add olive oil, then sauté onion and garlic for 2–3 minutes until softened.
- Add chicken pieces and cook for another 2–3 minutes, just until lightly browned.
- Stir in carrots, rice, salt, pepper, paprika, and thyme. Pour in the chicken broth and stir well.
- Cancel Sauté mode. Close the lid, set the valve to Sealing, and cook on Manual (High Pressure) for 10 minutes.
- Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Stir in frozen peas. Close the lid for a few minutes to warm them through using residual heat.
- Fluff rice with a fork and serve warm.
Notes
- Use boneless chicken thighs for extra juiciness and flavor.
- Do not skip rinsing the rice—it helps prevent sticking and mushiness.
- For creamier rice, stir in a bit of cheese or a splash of cream after cooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg