This Instant Pot Chicken and Rice is the perfect solution for busy weeknights when you need a hearty, satisfying meal in under 30 minutes. With just 5 minutes of prep and 20 minutes of cooking time, you’ll have a protein-rich, filling dish that delivers an impressive 28g of protein per serving.
The best part? While your Instant Pot works its magic, you’re free to tackle other tasks, making this recipe a true time-saving champion for families on the go.
Essential Ingredients
- Chicken Thighs: 4-5 bone-in pieces with skin for extra flavor
- Rice: 2 cups long grain white rice, rinsed until water runs clear
- Aromatics: 1 onion, 1 bell pepper, 6 garlic cloves for a flavorful base
- Seasoning Mix: Oregano, paprika, cumin, salt, and pepper for perfect flavor balance
- Liquids: 2½ cups chicken broth and optional ½ cup white wine
- Finishing Touches: 1 cup frozen peas and fresh herbs for garnish
Step-by-Step Instructions
- Prep Work: Gather all ingredients before starting to ensure smooth cooking process
- Sear Chicken: Brown seasoned chicken thighs until skin turns golden and crispy
- Build Flavor Base: Sauté vegetables with spices and tomato paste for 2 minutes
- Deglaze: Use wine to scrape up flavorful bits from pot bottom
- Layer Components: Add broth, vegetables, rice, and place chicken on top
- Pressure Cook: 15 minutes on high pressure, followed by 15-minute natural release
- Final Touch: Add peas, let rest briefly, then fluff rice and garnish with herbs
Cooking Techniques
The magic of this dish comes from building layers of flavor! Start by getting those chicken thighs nice and golden brown – this creates a tasty crust and adds so much depth to the final dish.
Don’t skip the step of scraping up those browned bits (also called fond) when you add the wine – they’re packed with flavor! The natural pressure release is also super important – it gives the rice time to finish absorbing all the yummy liquid and helps prevent it from getting mushy.
Substitutions & Variations
No white wine? No problem! Just skip it and use a splash of extra broth instead. You can swap chicken breasts for thighs, but keep in mind they might cook a bit faster. For the vegetables, any color bell pepper works great, and you can add carrots or celery too.
Want to make it vegetarian? Use veggie broth and replace the chicken with chickpeas or your favorite beans – just add them at the end with the peas.
Storage Tips
This chicken and rice dish makes amazing leftovers! Store it in an airtight container in your fridge for up to 4 days. The rice might soak up more liquid as it sits, so when reheating, add a tiny splash of broth or water to bring back its perfect texture.
If you want to freeze it, let it cool completely first, then pop it in a freezer container – it’ll stay good for about 3 months. Just remember to thaw it overnight in the fridge before reheating.
Instant Pot Chicken and Rice
Equipment
- Instant Pot
Ingredients
- 1/4 cup olive oil
- 4-5 bone-in chicken thighs with skin
- 1 onion chopped
- 1 bell pepper chopped
- 6 cloves garlic
- 1 teaspoon dried oregano leaves
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon tomato paste
- 1/2 cup white wine optional
- 2 cups long grain white rice rinsed
- 2 bay leaves
- 2 1/2 cups low sodium chicken broth
- 1 cup frozen peas
- cilantro or parsley for garnish
Instructions
- Turn Instant pot on sauté setting. Add oil. Season chicken with salt and pepper. Add chicken to the hot pot and cook for a few minutes on both sides, until the skin on the chicken thighs is golden brown and crispy. Remove chicken to a plate.
- Add onion, bell pepper, garlic, oregano, paprika, cumin, salt, pepper and tomato paste to the pot. Stir well and sauté for 2 minutes. Remove everything to a plate.
- Add white wine to the pot to deglaze the pan, scraping the browned bits from the bottom of the pan. Cook for about 1 minute until most of the wine has evaporated. Turn the pot OFF!
- Add chicken broth and bay leaf to the pot and stir. Add the veggie/spice mixture and stir to combine. Pour rice over everything and place chicken thighs on top, skin side up.
- Secure instant pot lid, with valve turned to the sealed position. Cook on manual, high pressure, for 15 minutes. When the timer beeps allow the pressure to naturally release for 15 minutes before removing the lid.
- Remove the instant pot lid and pour the frozen peas on top of the mixture. Return lid and allow to rest for a few minutes. Remove the chicken to a plate. Gently fluff rice with a fork.
- Garnish with cilantro or parsley.
