Description
A quick and easy Instant Pot chicken and rice recipe that combines tender chicken, fluffy rice, and vibrant vegetables in one pot, perfect for busy weeknights.
Ingredients
- 🍗 Chicken thighs – 1.5 lbs (boneless, skinless)
- 🍚 Jasmine rice – 1 cup (rinsed)
- 🍲 Chicken broth – 2 cups
- 🧅 Onion – 1 medium (diced)
- 🧄 Garlic – 3 cloves (minced)
- 🥕 Peas – 1 cup (frozen or fresh)
- 🥕 Carrots – 1 cup (diced)
- 🧂 Salt – 1 teaspoon (or to taste)
- 🧂 Pepper – 1/2 teaspoon (or to taste)
- 🛢️ Olive oil – 2 tablespoons
Instructions
- Prepare all ingredients by rinsing the jasmine rice, chopping the onion, dicing the carrots, and mincing the garlic.
- Set the Instant Pot to ‘Sauté’ mode, add olive oil, and sauté the diced onion for 2-3 minutes until translucent.
- Add minced garlic and sauté for another 30 seconds.
- Add chicken thighs, season with salt and pepper, and sauté for about 5 minutes until lightly browned.
- Pour in the rinsed jasmine rice and chicken broth, stir gently to combine.
- Close the lid, set the valve to sealing, and cook on ‘Manual’ or ‘Pressure Cook’ for 10 minutes on high pressure.
- After cooking, let the pressure release naturally for 10 minutes, then switch the valve to venting to release any remaining pressure.
- Fluff the rice with a fork, check seasoning, and serve warm.
Notes
- For brown rice, increase cooking time to 22-25 minutes.
- Feel free to add other vegetables or spices to customize the dish.
- Using chicken broth instead of water enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Instant Pot, chicken and rice, quick meal, one pot, easy recipe