Description
A simple and flavorful one pot chicken and rice recipe made quickly in the Instant Pot. Tender chicken thighs cooked with aromatic spices, vegetables, and fluffy rice for a comforting meal.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 medium onion, diced
3 cloves garlic, minced
1 medium carrot, peeled and diced
1 cup long grain white rice, rinsed
1 1/4 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 cup frozen peas
Instructions
Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
Add the diced onion and carrot to the pot and sauté for 3 minutes until slightly softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the chicken thigh pieces to the pot and sauté for 4-5 minutes until lightly browned on all sides.
Add the rinsed rice, chicken broth, salt, black pepper, smoked paprika, dried thyme, ground cumin, and crushed red pepper flakes to the pot. Stir to combine all ingredients evenly.
Cancel the ‘Sauté’ mode. Secure the Instant Pot lid and set the valve to sealing.
Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 8 minutes at high pressure.
When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
Open the lid and stir in the frozen peas. Close the lid and let the residual heat warm the peas for 2 minutes.
Fluff the rice and chicken mixture with a fork and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes