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To make this dish, you will need: - 2 tablespoons olive oil - 1 pound boneless, skinless chicken thighs (or breasts) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 cup long-grain rice (jasmine or basmati) - 2 cups chicken broth - 1 teaspoon turmeric powder - 1 teaspoon paprika - 1 teaspoon cumin - Salt and pepper to taste - 1 cup frozen peas and carrots mix - Fresh parsley, chopped (for garnish) These ingredients come together to create a warm and tasty meal. You can add your favorite flavors to this recipe. Consider these options: - Bell peppers for a sweet crunch - Spinach for a pop of color and nutrition - Lemon juice for a bright, zesty kick - Chili flakes for some heat Feel free to experiment with these ingredients to match your taste. If you have dietary needs, here are some easy swaps: - Use quinoa or cauliflower rice instead of regular rice for a low-carb option. - Swap chicken for tofu or chickpeas to make it plant-based. - Use vegetable broth instead of chicken broth for a vegan dish. These substitutions will keep your meal delicious and satisfying for everyone. {{ingredient_image_1}} Start by using the “Sauté” function on your Instant Pot. Add 2 tablespoons of olive oil. Let it heat for a minute. When hot, toss in 1 medium chopped onion. Sauté for 2-3 minutes until it turns translucent. Then, add 2 minced garlic cloves and cook for another minute. This step packs in flavors right from the start. Next, add 1 pound of boneless, skinless chicken thighs. Brown them on both sides for about 2-3 minutes. Season the chicken with salt and pepper. This will enhance its taste. After browning, add 1 cup of long-grain rice. Mix it well with the chicken and onion. This helps the rice absorb all those tasty juices. Now, pour in 2 cups of chicken broth. Next, sprinkle 1 teaspoon each of turmeric, paprika, and cumin. Stir everything together to combine. These spices give your dish a warm, rich flavor. Secure the lid on the Instant Pot. Set it to “Manual” mode for 10 minutes. Make sure the valve is in sealing position to trap the steam. Once cooking is complete, wait 5 minutes for a natural pressure release. After that, do a quick release to let out any remaining steam. This step is key to keeping the chicken juicy. After opening the lid, add 1 cup of frozen peas and carrots. Stir gently to mix them in. The heat from the dish will warm them up nicely. Taste your creation and adjust seasoning with salt and pepper if needed. For serving, use deep bowls. Spoon the chicken and rice into each bowl. Garnish with chopped fresh parsley for a bright touch. You can also add a lemon wedge on the side for an extra zing. This adds both color and flavor to your meal. - Always ensure you have enough liquid. The Instant Pot needs it to build pressure. - Use the sauté function first to enhance flavors. Browning the chicken makes a big difference. - Cut chicken into smaller pieces for even cooking. This helps it cook faster and more evenly. - Avoid overfilling the pot. Leave some space for the ingredients to expand as they cook. - Don’t skip the natural pressure release. It helps keep the chicken juicy. - Avoid overcooking the rice. Follow the timing closely for perfect texture. - Don’t forget to season well. A little salt and pepper can elevate your dish. - Using the wrong rice type can lead to mushy results. Stick to long-grain varieties like jasmine or basmati. - Add fresh herbs like thyme or rosemary for a fragrant touch. - Try a splash of lemon juice before serving for brightness. - Incorporate coconut milk for a creamy twist. It pairs well with the spices. - Mix in different veggies like bell peppers or corn for added color and taste. Pro Tips Perfectly Cooked Rice: Rinse the rice under cold water before adding it to the pot to remove excess starch, ensuring fluffy grains. Flavor Boost: For added depth, consider marinating the chicken in the spices and olive oil for at least 30 minutes before cooking. Vegetable Variations: Feel free to swap in your favorite vegetables such as bell peppers or corn for a different flavor profile. Storage Tips: This dish stores well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed. {{image_2}} To make this dish vegetarian, swap chicken for chickpeas or tofu. Both options add protein and texture. Use vegetable broth instead of chicken broth for a full flavor. Add more veggies like bell peppers or zucchini for color and nutrition. They cook well with rice and make the dish hearty. You can also use nutritional yeast to give a cheesy flavor without dairy. You can use different rice types for this recipe. Brown rice is a great choice for added fiber. However, it takes longer to cook. If you use brown rice, set the Instant Pot for 22 minutes. Other options like jasmine or basmati work well too, and they only need 10 minutes of cooking. Adjust the liquid to 2.5 cups for brown rice to ensure it cooks properly. Spice things up by changing the herbs and spices. For a fresh taste, add fresh thyme or basil. If you like heat, try red pepper flakes or cayenne. You can also use a spice blend like curry powder for a different flavor profile. Experimenting with herbs and spices can lead to exciting new dishes. Always taste as you go to find the perfect balance. To store leftovers, let the chicken and rice cool first. Use an airtight container. This keeps it fresh. You can keep it in the fridge for up to three days. Make sure to cover it well to avoid drying out. For reheating, you can use the microwave or stovetop. If using the microwave, heat for 1-2 minutes. Stir halfway through to ensure it heats evenly. If using the stovetop, add a splash of broth to help it warm up. Heat gently over low heat until warmed through. You can freeze chicken and rice for later use. Place it in a freezer-safe container. Make sure to label it with the date. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. This keeps the texture nice and tasty. Yes, you can use brown rice. However, it cooks longer than white rice. For brown rice, set the cooking time to 22 minutes. You will also need to add more liquid, about 2.5 cups of broth. Keep in mind that brown rice gives a nutty flavor and chewier texture. Cook your Instant Pot Chicken and Rice for 10 minutes on the “Manual” setting. After cooking, let the pressure release naturally for 5 minutes. Then, switch to quick release to let out any remaining pressure. This ensures your chicken stays juicy and the rice cooks perfectly. Absolutely! You can add other vegetables like bell peppers, broccoli, or corn. Just keep in mind the cooking time. If you add quick-cooking veggies, add them in the last few minutes. For frozen vegetables, just stir them in after cooking, as the residual heat will warm them up. You can serve your dish with a side salad for freshness. A simple green salad with lemon vinaigrette pairs well. You may also enjoy it with crusty bread to soak up the flavors. For a zesty touch, add lemon wedges on the side to squeeze over the dish! This post covered how to make Instant Pot Chicken and Rice. You learned the key ingredients, preparation steps, and tips for success. I shared ways to customize the recipe, including veggie options and flavor variations. Remember to store leftovers correctly and reheat them safely. You can try different rice types and pairings to suit your taste. Enjoy your cooking journey, and feel free to experiment with what you learn here!

Flavorful Instant Pot Chicken & Rice

A delicious and easy one-pot meal featuring chicken, rice, and vegetables, cooked to perfection in an Instant Pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs (or breasts)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain rice (jasmine or basmati)
  • 2 cups chicken broth
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 cup frozen peas and carrots mix
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by selecting the “Sauté” function on your Instant Pot. Add olive oil and allow it to heat up.
  • Once hot, add the chopped onion and sauté for about 2-3 minutes or until translucent. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
  • Add the chicken thighs to the pot, browning them on each side for approximately 2-3 minutes. Season with salt and pepper.
  • Stir in the long-grain rice, ensuring it's mixed well with the chicken and onion mixture.
  • Pour in the chicken broth and sprinkle in turmeric, paprika, and cumin. Stir to combine all ingredients.
  • Secure the lid on the Instant Pot and set it to “Manual” mode for 10 minutes. Make sure the valve is in sealing position.
  • After the cooking time is up, allow for a natural pressure release for 5 minutes, then carefully switch to a quick release to let out any remaining pressure.
  • Open the lid and add the frozen peas and carrots. Stir gently to combine, allowing the heat to warm them up (the residual heat should suffice).
  • Adjust seasoning with additional salt and pepper, if necessary, before serving.

Notes

Serve the chicken and rice in deep bowls, garnished with a sprinkle of finely chopped parsley for a fresh touch. You can also add a lemon wedge on the side for an extra zesty flavor!
Keyword chicken, Instant Pot, one-pot meal, rice