Description
A delicious and comforting Instant Pot Chicken and Rice recipe that is easy to make and packed with flavor. Tender chicken thighs cooked with aromatic spices, bell peppers, and rice, all in one pot for a convenient meal.
Ingredients
Units
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Chicken and Seasoning:
- 1/4 cup olive oil
- 4–5 bone-in chicken thighs, with skin
- Salt and pepper
- 1 onion, chopped
- 1 bell pepper, chopped
- 6 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
Additional Ingredients:
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1/2 cup white wine (optional)
- 2 cups long grain white rice, rinsed
- 2 bay leaves
- 2 1/2 cups low sodium chicken broth
- 1 cup frozen peas
- Cilantro or parsley, for garnish
Instructions
- Prepare Ingredients: Season chicken with salt and pepper. Chop onion, bell pepper, and garlic. Measure out spices.
- Sauté Chicken: Heat oil in the Instant Pot on Sauté setting. Brown chicken on both sides, then set aside.
- Sauté Vegetables: Sauté onion, bell pepper, garlic, and spices. Deglaze with white wine.
- Add Remaining Ingredients: Stir in chicken broth, bay leaves, and rice. Place chicken on top.
- Cook: Pressure cook for 15 minutes, then allow natural release for 15 minutes.
- Finish: Add peas, fluff rice, and garnish before serving.
Notes
- If using boneless, skinless chicken thighs, adjust cook time to 8 minutes on high pressure.
- For tomato paste substitution, use 1 cup of diced tomatoes, strained.
- Chardonnay or any dry white wine can be used; omit if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 705 kcal
- Sugar: 4g
- Sodium: 385mg
- Fat: 31g
- Saturated Fat: 7g
- Carbohydrates: 71g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 113mg
