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Instant Pot Chicken Rice Recipe

Instant Pot Chicken Rice Recipe
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★★★★★

4.9 from 22 reviews

This Instant Pot Chicken Rice recipe is a comforting, flavorful one-pot meal featuring tender chicken thighs and a savory vegetable base, all perfectly cooked with long-grain rice in a rich chicken broth. It’s an easy, efficient dish that brings vibrant herbs and spices to your table, perfect for cozy weeknight dinners or meal prepping.

Ingredients

Scale

Protein

  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

Vegetables

  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced

Spices & Herbs

  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup chopped fresh parsley, for garnish

Other Ingredients

  • 1 tablespoon olive oil
  • 6 cups chicken broth
  • 1 cup long-grain rice, rinsed
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Prepare the Instant Pot: Turn your Instant Pot on and select the “Sauté” function. Let it heat up for 1-2 minutes until the display shows “Hot.”
  2. Add the Olive Oil: Pour in 1 tablespoon of olive oil, coating the bottom of the pot evenly to prevent sticking and help brown the chicken.
  3. Brown the Chicken: Add the chicken thigh pieces in a single layer without overcrowding; brown on all sides for about 3-4 minutes per side until golden brown. Remove the chicken and set it aside. This step enhances flavor without fully cooking the chicken.
  4. Sauté the Aromatics: Add chopped onion, diced carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent, forming a flavorful mirepoix base.
  5. Add Garlic and Spices: Stir in minced garlic, dried thyme, dried rosemary, and optional red pepper flakes. Cook for about 1 minute, stirring constantly, to release the fragrant aromas without burning the garlic.
  6. Combine Ingredients: Return the browned chicken to the pot. Add rinsed long-grain rice, 6 cups of chicken broth, salt, and black pepper. Stir gently to combine all ingredients evenly.
  7. Pressure Cook: Close the Instant Pot lid and set the valve to sealing. Select the “Pressure Cook” or “Manual” mode and cook on high pressure for 10 minutes.
  8. Natural Release: Allow the pressure to release naturally for 10 minutes after cooking, then carefully perform a quick release for any remaining pressure.
  9. Finish and Serve: Open the lid, stir the chicken and rice mixture gently. Add optional lemon juice for brightness and sprinkle with chopped fresh parsley before serving.

Notes

  • Overcrowding the pot while browning chicken will cause steaming instead of browning, so brown in batches if necessary.
  • Rinse the rice thoroughly before cooking to remove excess starch and prevent clumping.
  • Adjust salt and pepper levels to your preference; broth may already contain salt.
  • Use fresh parsley and lemon juice at the end to enhance freshness and flavor brightness.
  • Leftovers store well in the fridge for 3-4 days and reheat easily.

Nutrition

Keywords: Instant Pot chicken rice, one-pot meal, pressure cooker chicken and rice, easy chicken dinner, comforting chicken recipe

Find it online: https://bakedbylisa.com/instant-pot-chicken-rice-recipe/