Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
A bowl of cooked instant pot chicken thighs and rice.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Instant Pot Chicken and Rice

Recipe by Kelli Avila

An easy one-pot meal, this Instant Pot Chicken Thighs and Rice is a flavorful and hearty dinner for those busy nights. Tender chicken, tons of veggies, and lightly spiced rice make this a wholesome, quick meal for a weeknight dinner win.

  • Total Time00:30
  • YieldServes 4-6 1x

Ingredients

Units Scale
  • 1 teaspoon olive oil
  • 1 medium onion, diced fine
  • 1-1/2 lb. boneless, skinless chicken thighs, cut into bite sized pieces
  • 1-1/2 teaspoon coarse kosher salt (see note)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1-1/2 cups long-grain white rice (rinsed and drained well)
  • 1-1/2 cups chicken broth
  • 6 ounces (about 1-1/2 cups) mixed frozen veggies (see note)
  • 1 tablespoon fresh lime juice, more as needed
  • Cilantro, minced, for serving

Instructions

  1. In a 6 or 8 quart Instant Pot, heat the oil using the saute function heat oil. Once hot, add the onion and cook, stirring often, until beginning to soften, about 3 minutes. Add in the chicken, salt, garlic, pepper, paprika, turmeric and cumin and cook until the chicken is no longer raw, about 3 minutes. Shut off the saute function.
  2. To the pot, add the rinsed rice, chicken broth and stir together.
  3. Place the lid on the Instant Pot and set the valve to sealing. Cook on manual high pressure for 10 minutes. Once done, switch the valve to open to release all of the pressure.
  4. Remove the lid from the Instant Pot and add in the frozen veggies. Use a fork to fluff up the rice and mix in the veggies. Place the lid back on top, and set the valve back to sealing. Allow the frozen veggies to steam for 5 minutes.
  5. Open the valve and release any pressure (if there is any), open the lid, add the lime juice and fluff the rice with a fork. Taste and adjust seasoning, adding more salt and lime juice as needed.
  6. Serve with cilantro.

Notes

Use a blend of veggies that includes smaller frozen veggies such as peas, carrots, corn or green beans

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.

Find it online: https://everydayfamilyeats.com/instant-pot-chicken-and-rice/