Instant Pot Chicken and Rice
A comforting, one-pot meal that's quick to pull together. Juicy chicken rests on a bed of tender rice, all cooked together in the Instant Pot for minimal cleanup and maximum flavor.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup long-grain white rice, rinsed until the water runs clear
- 1 cup low-sodium chicken broth
- 1/2 cup water
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen peas (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 pinch turmeric (optional, for color)
- 1 tablespoon butter or additional oil (optional, for finish)
Instructions
- Set the Instant Pot to Sauté. Add the olive oil and let it warm for about 1 minute.
- Add the chicken pieces. Cook, stirring occasionally, until they’re lightly browned on all sides, about 4–5 minutes.
- Remove excess fat if you like, then add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 2–3 minutes.
- Stir in the rinsed rice, chicken broth, and water. Sprinkle in salt, pepper, paprika, and turmeric if using. Give everything a quick stir to distribute the spices.
- Lock the lid on the Instant Pot. Set to High Pressure for 6 minutes. When the timer ends, let the pressure release naturally for 10 minutes, then perform a quick release to vent any remaining steam.
- Open the lid. Stir in the frozen peas (they’ll heat through in the residual warmth). If you like, finish with a small knob of butter for gloss and richness.
- Taste and adjust seasoning. If the rice seems a touch firm, you can replace the lid and let it sit on the Keep Warm setting for a few minutes before serving.