Instant Pot Chicken and Rice
Instant Pot Chicken and Rice
A comforting one-pot meal of seasoned chicken thighs cooked with fluffy rice.
Nutrition
Calories: 450cal
Carbohydrate: 40g
Protein: 30g
Fat: 18g
Cholesterol: – -mg
Sodium: 700mg
Difficulty Level: easy
10 min Prep
20 min Cook
30 min Total
4 Servings
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup (200g) long-grain white rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups (480ml) chicken broth
- 1 teaspoon (5ml) paprika
- 1 teaspoon (5ml) dried thyme
- 2 tablespoons (30ml) olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil and brown the chicken thighs on both sides, about 3-4 minutes per side. Remove and set aside.
- Add onion and garlic to the Instant Pot. Sauté for 2-3 minutes until softened.
- Add rice, chicken broth, paprika, thyme, salt, and pepper. Stir to combine.
- Place the chicken thighs on top of the rice mixture.
- Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode for 10 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release.
- Serve hot, garnished with fresh parsley.
- Tip: Add a squeeze of lemon juice for a fresh, zesty flavor.