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–+ servings

Instant Pot Chicken and Rice

Devashish
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.
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Prep Time 5 minutes
Cook Time 20 minutes
Wait Time 15 minutes
Total Time 25 minutes
Servings 5
Calories 705 kcal

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.

Notes

UPDATE 5/17/2020: I removed this recipe after many comments of readers struggling with the burn notice–then received a ton of backlash because so many of you love this recipe and– it works perfectly for me as well) so I am reposting it. Before cooking, PLEASE CONSULT your instant pot manual for the proper rice to liquid cooking ratio for your instant pot. I use a 1:1 ratio, but some require a 1:2 ratio, so you may want to add an additional cup of broth.

Nutrition

Calories: 705kcalCarbohydrates: 71gProtein: 28gFat: 31gSaturated Fat: 7gCholesterol: 113mgSodium: 385mgPotassium: 636mgFiber: 3gSugar: 4gVitamin A: 1305IUVitamin C: 45.5mgCalcium: 65mgIron: 2.9mg
Keyword comfort food classics, easy weeknight meals, one-pot dinners, pressure cooker meals, quick chicken recipes
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