Instant Pot Chicken And Rice (Printable Version)
Tender chicken and fluffy rice with vegetables in one easy pot.
# What You'll Need:
→ Meats
01 - 1 lb boneless skinless chicken thighs or breasts cut into 1-inch pieces
→ Vegetables
02 - 1 medium onion diced
03 - 2 cloves garlic minced
04 - 1 cup carrots diced
05 - 1 cup frozen peas
→ Grains
06 - 1 1/2 cups long grain white rice rinsed
→ Liquids
07 - 2 cups low-sodium chicken broth
→ Spices and Seasonings
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp paprika
11 - 1/2 tsp dried thyme
12 - 1 bay leaf
→ Optional Garnish
13 - 2 tbsp fresh parsley chopped
# How to Make It:
01 - Set Instant Pot to Sauté mode. Add oil and sauté onion and garlic until translucent, approximately 2 minutes.
02 - Add chicken pieces and cook for 3 to 4 minutes, stirring occasionally, until lightly browned on all sides.
03 - Stir in carrots, rice, salt, pepper, paprika, and thyme. Pour in chicken broth and mix thoroughly. Add bay leaf to the mixture.
04 - Cancel Sauté mode. Close lid and set valve to sealing. Cook on Manual or Pressure Cook mode for 10 minutes.
05 - Allow natural pressure release for 10 minutes after cooking completes, then release remaining pressure manually.
06 - Open lid and remove bay leaf. Stir in frozen peas, close lid, and let sit for 2 minutes to heat through.
07 - Fluff rice with fork, garnish with chopped parsley, and serve warm.
# Expert Insights:
01 -
- The rice comes out fluffy every single time, no mushy surprises
- Everything cooks in one pot so cleanup is practically nonexistent
- My picky eater asked for the leftovers for lunch the next day
02 -
- Never quick release immediately or your rice will be crunchy in the center
- Rinse your rice until the water runs completely clear, this is not optional
- The bottom might look stuck but it's usually just the tasty browned bits
03 -
- A squeeze of fresh lemon right before serving brightens everything up
- Stir in some Parmesan at the end for a creamy version my family fights over