Eightyrecipes
Instant Pot Chicken and Rice
Browned bone in chicken thighs layered over seasoned long grain rice and frozen vegetables, pressure cooked together in one pot.
Ingredients
- 6 skinless, bone-in chicken thighs
- 1 tbsp olive oil
- 1 cup long grain white rice rinsed thoroughly
- 1 3/4 cups chicken broth or water
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or Italian seasoning optional
- 1/2 cup frozen vegetables peas or a mix, added frozen
Instructions
- Set the Instant Pot to Saute and add the olive oil. Sear the chicken thighs for 3 to 4 minutes per side until lightly browned. Remove and set aside.
- Press Cancel to turn off Saute mode. Add the rinsed rice, broth, salt, pepper, garlic powder, onion powder and thyme if using. Stir gently to combine.
- Sprinkle the frozen vegetables evenly over the rice and do not stir. Place the browned chicken thighs on top, bone side down. Do not press down or mix them in.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes.
- Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Carefully remove the chicken. Fluff the rice with a fork and serve warm.
Notes
Nutrition values are an estimate. Use 1 3/4 cups of liquid for fluffy, distinct grains and do not increase it, even with frozen vegetables. Rinse the rice until the water runs clear. Layer the vegetables and chicken on top without stirring, since stirring pushes starch against the base and triggers a burn notice. Simple pantry spices keep it kid friendly, but season to taste.
Nutrition
Nutrition is an estimate, calculated automatically.
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