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Instant Pot Chicken Rice Recipe

Instant Pot Chicken Rice Recipe
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★★★★★

5 from 5 reviews

This Instant Pot Chicken Rice recipe is a comforting, one-pot meal that combines tender chicken thighs with aromatic vegetables and perfectly cooked rice. Ready in just about 40 minutes, it’s a wholesome and flavorful dish that’s perfect for busy weeknights.

Ingredients

Scale

Protein & Dairy

  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil

Vegetables & Aromatics

  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced

Herbs & Spices

  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Grain & Liquids

  • 6 cups chicken broth
  • 1 cup long-grain rice, rinsed
  • 1 tablespoon lemon juice (optional)

Garnish

  • 1/4 cup chopped fresh parsley

Instructions

  1. Prepare the Instant Pot: Turn your Instant Pot on and select the “Sauté” function. Let it heat up for a minute or two until the display indicates “Hot.”
  2. Add Olive Oil: Pour the olive oil into the Instant Pot, coating the bottom evenly to prevent sticking and help brown the chicken.
  3. Brown the Chicken: Add the chicken pieces to the Instant Pot in batches to avoid overcrowding. Cook for about 3-4 minutes per side until golden brown. Remove the chicken and set aside.
  4. Sauté Aromatics: Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened and onion turns translucent.
  5. Add Garlic and Spices: Stir in minced garlic, dried thyme, dried rosemary, and red pepper flakes if using. Cook for 1 minute while stirring until fragrant.
  6. Deglaze the Pot: Pour in about half a cup of chicken broth to the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom to add flavor and prevent burning during pressure cooking.
  7. Add Remaining Ingredients: Add the remaining chicken broth, rinsed rice, salt, and black pepper. Stir everything to combine evenly.
  8. Return the Chicken: Nestle the browned chicken pieces back into the rice and broth mixture, ensuring the chicken is mostly submerged.
  9. Pressure Cook: Close the lid and set the pressure release valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the time for 10 minutes.
  10. Natural Pressure Release: After cooking, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure by moving the valve to “Venting.”
  11. Open the Instant Pot: Carefully open the lid away from you to avoid steam burns.
  12. Fluff the Rice: Use a fork to gently fluff the rice without over-stirring to keep the texture light.
  13. Check the Chicken: Ensure the chicken is thoroughly cooked and tender. If needed, cover and keep warm for a few extra minutes.
  14. Stir in Lemon Juice (Optional): For a fresh, bright flavor, stir in the lemon juice now.
  15. Garnish and Serve: Sprinkle chopped fresh parsley over the dish and serve hot.

Notes

  • Rinsing the rice prior to cooking removes excess starch, preventing mushy rice.
  • If you prefer less spice, omit the red pepper flakes.
  • Use chicken broth with low sodium to control salt content.
  • Natural pressure release allows the rice to finish cooking gently.
  • Leftovers can be refrigerated for up to 3 days and reheated gently with added broth or water.
  • For extra vegetables, you can add peas or bell peppers along with the aromatics.

Nutrition

Keywords: Instant Pot chicken rice, one-pot chicken and rice, easy chicken dinner, pressure cooker chicken recipe, quick chicken rice meal

Find it online: https://trendytasterecipes.com/instant-pot-chicken-rice-recipe/