Instant Pot Chicken and Rice
This recipe creates a flavorful and easy one-pot meal in your Instant Pot.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5 oz) can diced tomatoes (undrained)
- 3 cups chicken broth
- 1.5 cups long-grain white rice (rinsed)
- 1/2 cup fresh parsley (chopped) (optional)
Cooking Guide:
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Sauté the Chicken and Vegetables: Set your Instant Pot to “Sauté” mode. Add olive oil and heat until shimmering. Add the chicken pieces and cook for 3-5 minutes per side, or until golden brown. Remove the chicken from the pot and set aside. Add the onion and garlic to the pot and sauté for 2-3 minutes, or until softened. Stir in the oregano, paprika, cumin, salt, and pepper.
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Deglaze and Add Broth and Rice: Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Add the chicken broth and bring to a simmer. Stir in the rinsed rice.
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Pressure Cook: Nestle the chicken pieces back on top of the rice mixture. Close the lid and ensure the valve is set to “Sealing.” Pressure cook on “Manual” High Pressure for 10 minutes.
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Natural Pressure Release: Once the cook time is complete, let the pressure release naturally for 5 minutes. Then, carefully release any remaining pressure manually using the quick release method (refer to your Instant Pot manual for instructions).
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Fluff and Serve: Open the lid and fluff the rice with a fork. Garnish with chopped fresh parsley (optional) and serve immediately.
Tips:
- Chicken Variations: You can use boneless, skinless chicken thighs instead of breasts for a richer flavor. If using bone-in chicken pieces, adjust the cooking time to 15 minutes on high pressure.
- Flavor Boost: Add a bay leaf or a few sprigs of fresh thyme to the pot with the broth for additional flavor.
- Vegetables: Feel free to add your favorite vegetables to the pot with the rice, such as chopped carrots, peas, or broccoli florets.
- Leftovers: Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan on the stovetop or in the microwave.
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