Instant Pot Chicken and Rice
Instant Pot Chicken and Rice is a comforting one-pot meal that combines tender chicken thighs and fluffy rice, infused with aromatic garlic and fresh vegetables. This quick and easy recipe is perfect for busy weeknights, delivering rich flavors without the hassle of extensive cleanup. With just a few simple ingredients, you can create a satisfying dinner that will have your family asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 3 cups low-sodium chicken broth
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup diced carrots
- 1 cup frozen peas
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Set the Instant Pot to sauté mode and add olive oil. Sauté chopped onions and minced garlic until fragrant (about 2 minutes).
- Add the chicken thighs, season with salt, pepper, and thyme. Sauté for about 5 minutes until golden brown.
- Stir in diced carrots followed by rice; mix well.
- Pour in the chicken broth without stirring too much to keep the rice layer intact.
- Seal the lid tightly and cook on high pressure for 10 minutes.
- Perform a quick pressure release; stir in frozen peas until warmed through.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: For added nutrition, consider incorporating bell peppers or spinach. You can swap white rice for quinoa or brown rice (adjust cooking time accordingly). Allow for natural pressure release for even more tender chicken.