Description
The easiest weeknight dinner you’ll ever make! This Instant Pot Chicken and Rice delivers restaurant-quality flavor in just 30 minutes with almost zero cleanup.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 2-inch pieces
- 2 cups (400g) long-grain white rice, rinsed and drained
- 2½ cups (590ml) chicken broth, low sodium preferred
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (15g) butter
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Set Instant Pot to SAUTÉ mode. Add olive oil and butter. Pat chicken pieces dry and season with salt and pepper.
- Once hot, add diced onions and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds.
- Add chicken pieces and brown for 4-5 minutes, turning occasionally. Sprinkle in thyme, paprika, oregano, and garlic powder, stirring to coat.
- Pour in ¼ cup of the chicken broth and scrape up any browned bits from the bottom of the pot. Turn off SAUTÉ function.
- Spread the chicken mixture evenly across the bottom. Sprinkle the rinsed rice over the chicken without stirring.
- Pour the remaining chicken broth over the rice, ensuring all grains are submerged.
- Secure the lid and set the valve to SEALING. Select PRESSURE COOK (HIGH pressure) for 8 minutes.
- Once cooking completes, allow natural pressure release for 10 minutes, then carefully release remaining pressure.
- Fluff rice with a fork and let sit uncovered for 2-3 minutes. Sprinkle with fresh parsley and serve hot.