A amazing dish that brings comfort and convenience to your dinner table with minimal cleanup. This Instant Pot chicken and rice recipe is your ticket to a flavorful, fuss-free meal that everyone will love.
Why This Recipe Works
- It’s a one-pot meal, meaning less cleanup and more time to enjoy your evening.
- The Instant Pot locks in flavors, making the chicken incredibly juicy and the rice perfectly fluffy.
- Customizable with your favorite spices and veggies, it’s a recipe you can make your own.
- Quick and easy, it’s perfect for busy weeknights or lazy weekends.
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1 cup long-grain white rice, rinsed
- 1.5 cups chicken broth
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
Equipment Needed
- Instant Pot
- Measuring cups and spoons
- Wooden spoon or spatula
Instructions
Step 1: Season the Chicken
Start by seasoning your chicken thighs with garlic powder, onion powder, paprika, salt, and pepper. Make sure each piece is evenly coated for maximum flavor. Tip: Let the chicken sit with the seasonings for a few minutes to absorb the flavors better.
Step 2: Sauté the Chicken
Set your Instant Pot to the sauté function and add the olive oil. Once hot, add the chicken thighs and cook for about 3 minutes on each side until they’re golden brown. This step adds a delicious depth of flavor to the dish.
Step 3: Add Rice and Broth
Remove the chicken and set aside. Add the rinsed rice to the pot, stirring it in the remaining oil and chicken juices for about a minute. Pour in the chicken broth, scraping the bottom of the pot to deglaze. Tip: Deglazing prevents the burn notice and adds flavor.
Step 4: Pressure Cook
Return the chicken to the pot, placing it on top of the rice. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
Step 5: Serve and Enjoy
Carefully open the lid, fluff the rice with a fork, and serve the chicken and rice hot. Tip: Let the dish sit for a few minutes after cooking to allow the rice to absorb any remaining liquid for the perfect texture.
Tips and Tricks
For an even more flavorful dish, consider marinating the chicken in your favorite spices for a few hours before cooking. If you’re short on time, using frozen chicken thighs is a great shortcut—just add a couple of minutes to the cooking time. To make this dish even healthier, swap white rice for brown rice and increase the liquid by 1/4 cup. Remember, the key to perfect Instant Pot meals is not overfilling the pot and ensuring the lid is properly sealed.
Recipe Variations
- Add vegetables like carrots, peas, or bell peppers for a colorful and nutritious twist.
- Swap chicken thighs for breasts if you prefer leaner meat, adjusting cooking time to avoid dryness.
- For a creamy version, stir in a can of cream of chicken soup before pressure cooking.
- Spice it up with cayenne pepper or diced jalapeños for those who like it hot.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Absolutely! Brown rice works well but requires more liquid and a longer cooking time. Use 1.75 cups of broth and increase the pressure cooking time to 22 minutes.
How can I prevent the rice from sticking to the bottom?
Rinsing the rice before cooking helps remove excess starch, reducing stickiness. Also, ensure you deglaze the pot well after sautéing the chicken.
Can I double the recipe?
Yes, but be mindful not to exceed the Instant Pot’s maximum fill line. You may also need to slightly increase the cooking time.
Summary
This Instant Pot chicken and rice recipe is a simple, delicious, and versatile meal perfect for any night of the week. With minimal prep and cleanup, it’s a hassle-free dish that doesn’t skimp on flavor.