Instant Pot Chicken and Rice
Instant Pot Chicken and Rice is a delicious Spanish rice recipe made with bone-in chicken thighs, rice, and spices, all cooked together for a complete meal! It's my new favorite instant pot dinner recipe!
Servings: 5
Calories: 705kcal
Ingredients
- 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 leaves
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 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
- *UPDATE 5/17/2020: I removed this recipe after many comments of readers struggling with the burn notice--then received a ton of backlash because so many of you love this recipe and-- it works perfectly for me as well) so I am reposting it. Before cooking, PLEASE CONSULT your instant pot manual for the proper rice to liquid cooking ratio for your instant pot. I use a 1:1 ratio, but some require a 1:2 ratio, so you may want to add an additional cup of broth.
- *Prepare all of your ingredients and have them ready. This will help prevent too much liquid from evaporating during sautéing and help you avoid a burn notice.
- Turn Instant pot on sauté setting. Add oil. Season chicken with salt and pepper.
- Add chicken to the hot pot and cook for a few minutes on both sides, until the skin on the chicken thighs is golden brown and crispy. Remove chicken to a plate.
- Add onion, bell pepper, garlic, oregano, paprika, cumin, salt, pepper and tomato paste to the pot. Stir well and sauté for 2 minutes. Remove everything to a plate.
- Add white wine to the pot to deglaze the pan, scraping the browned bits from the bottom of the pan. Cook for about 1 minute until most of the wine has evaporated. Turn the pot OFF!
- Add chicken broth and bay leaf to the pot and stir. Add the veggie/spice mixture and stir to combine. Pour rice over everything and place chicken thighs on top, skin side up.
- Secure instant pot lid, with valve turned to the sealed position. Cook on manual, high pressure, for 15 minutes. When the timer beeps allow the pressure to naturally release for 15 minutes before removing the lid.
- Remove the instant pot lid and pour the frozen peas on top of the mixture. Return lid and allow to rest for a few minutes.
- Remove the chicken to a plate. Gently fluff rice with a fork.
- Garnish with cilantro or parsley.
Video
Notes
Chicken thighs: If using boneless, skinless thighs, cook time is 8 minutes on high pressure. Directions for frozen chicken or chicken breasts are above in the post.
Tomato Paste: you can substitute 1 cup of diced fresh or cooked tomatoes, strained
Wine: I use Chardonnay. Any dry white wine would work. The alcohol gets cooked out. If you don’t want to use wine, just leave this step out and deglaze the pan when you add the chicken broth.
You will find many answers to FAQ about the Instant pot, above in the post!
Nutrition
Calories: 705kcal | Carbohydrates: 71g | Protein: 28g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 385mg | Potassium: 636mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1305IU | Vitamin C: 45.5mg | Calcium: 65mg | Iron: 2.9mg