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- 2 cups long-grain white rice (jasmine or basmati adds nice aroma) - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, diced into small cubes - 1 cup frozen peas - 4 cups chicken broth (or stock for deeper flavor) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon turmeric for vibrant color - 1 tablespoon olive oil (or vegetable oil) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap chicken thighs for chicken breasts if you prefer. They will cook in the same way but may be a bit drier. For rice, brown rice works, but you'll need to adjust the cook time. If you lack chicken broth, water can substitute. For a twist, try coconut milk for a creamy flavor. If you want a kick, use diced jalapeños instead of bell pepper. Seasoning is key to great flavor. I use smoked paprika for a deep taste. Turmeric adds color and health benefits. Don’t skip the salt and pepper; they enhance all the flavors. Adjust to your liking. If you want fresh notes, add lemon zest or juice right before serving. Fresh herbs like thyme or cilantro also work well. {{ingredient_image_2}} Start by prepping your Instant Pot. Select the 'Sauté' mode and let it heat. Add 1 tablespoon of olive oil to the pot. Swirl it around to coat the bottom. This helps avoid sticking and adds flavor. Now, add 1 pound of bite-sized chicken thighs into the pot. Season them with salt, pepper, 1 teaspoon of smoked paprika, 1 teaspoon of turmeric, and 1 teaspoon of ground cumin. Sauté for 5 to 7 minutes. Stir occasionally until the chicken turns lightly brown. Once done, remove the chicken from the pot and set it aside on a plate. Next, use the leftover oil in the pot to sauté. Add 1 medium chopped onion, 3 minced garlic cloves, and 1 diced red bell pepper. Cook these for about 3 to 4 minutes. Stir often until the veggies become soft and fragrant. Now, add 2 cups of rinsed long-grain rice to the pot. Stir well to coat the rice with the oil and flavor. Carefully pour in 4 cups of chicken broth, scraping the bottom with a spoon. This lifts any tasty browned bits. Return the chicken to the pot, making sure it’s beneath the broth. Close the Instant Pot lid and set the valve to sealing. Cook on 'Manual' or 'Pressure Cook' mode for 10 minutes. Once done, let the pressure release naturally for 5 minutes. After that, do a quick release for any remaining steam. Open the lid carefully and stir in 1 cup of frozen peas. Let them warm through for about 5 minutes. Finally, fluff the chicken and rice mixture gently with a fork. Taste it and adjust the seasoning with more salt or pepper if needed. Garnish with chopped fresh parsley for added color and taste. To make your Instant Pot chicken and rice truly shine, focus on seasoning. Season the chicken well with salt and pepper before cooking. This step helps lock in flavor. Use smoked paprika and cumin for depth. Adding turmeric not only boosts color but also adds a warm note. Don’t skip the sauté step! Browning the chicken adds rich flavor. The same goes for the onion and garlic. Their sweetness deepens as they cook. Also, using homemade chicken broth gives a richer taste than store-bought. One common mistake is not rinsing the rice. Rinsing removes excess starch. This prevents the dish from becoming sticky. Another mistake is not measuring the broth correctly. Too much broth makes the rice mushy. Too little can lead to a dry texture. Also, don’t skip the natural pressure release. This process helps the rice absorb the flavors better. Lastly, avoid overcooking the peas. Stir them in after cooking to keep their bright color and crispness. For the best texture, let the chicken brown properly before adding other ingredients. This adds a nice crust. Use long-grain rice like jasmine or basmati. These types remain fluffy and separate after cooking. When pressure cooking, ensure all ingredients are submerged in broth. This helps them cook evenly. After cooking, fluff the rice gently with a fork. This keeps the grains from clumping together. Finally, a sprinkle of fresh parsley adds a pop of color and freshness. Pro Tips Use Quality Broth: For a richer flavor, opt for homemade chicken broth or a high-quality store-bought option. It enhances the overall taste of the dish. Rinse the Rice: Rinsing the rice before cooking helps remove excess starch, resulting in fluffier grains and preventing them from becoming sticky. Adjust Seasonings: Always taste your dish before serving. Adjust the salt, pepper, or spices according to your preference for a perfect flavor balance. Rest Before Serving: Allow the dish to sit for a few minutes after cooking. This helps the flavors meld together and improves the overall taste. {{image_4}} You can add more veggies to your chicken and rice. Try carrots, broccoli, or zucchini. Just chop them into small pieces. Add the veggies right after you sauté the onion and garlic. This will give you a colorful and healthy meal. The veggies cook quickly and keep their crunch. They also add great flavor! If you like heat, add chili peppers! You can use jalapeños or serranos. Chop them finely and add them when you sauté the onion. You can also sprinkle some crushed red pepper flakes in the pot. Adjust the amount to your taste. This spicy kick will make your dish exciting and full of zest! For a creamy twist, stir in some cream or cream cheese. After the rice and chicken cook, add about half a cup of cream. Mix it well until it’s smooth and creamy. This will make your chicken and rice rich and comforting. It’s like a warm hug in a bowl! After enjoying your Instant Pot chicken and rice, let any leftovers cool. Transfer the food to an airtight container. Store it in the fridge for up to four days. This helps keep the dish fresh and tasty. To reheat, you have a few options. The microwave works well. Place your portion in a microwave-safe bowl. Add a splash of broth or water to keep it moist. Heat for about two minutes. Stir and check if it’s warm enough. If not, heat for an extra minute. You can also reheat on the stove. Just add the dish to a pot, and warm it over low heat, stirring often. If you want to freeze your chicken and rice, first cool it completely. Then, scoop servings into freezer-safe bags or containers. Make sure to label them with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above. This method keeps your meal ready for busy days! Yes, you can use brown rice. Brown rice takes longer to cook. You should adjust the cooking time to 22-25 minutes. Also, add more liquid. Use 4.5 cups of broth instead of 4 cups. Keep in mind that brown rice has a nuttier flavor and chewier texture. To cook in a regular pot, start by sautéing the chicken and veggies. Use a large pot over medium heat. After browning the chicken, add in the rice and broth. Bring it to a boil, then reduce heat to low. Cover and let it simmer for 20-25 minutes. Check the rice for doneness before serving. Here are some great side dishes: - A simple green salad with vinaigrette - Steamed broccoli or green beans - Roasted carrots with herbs - Garlic bread or crusty rolls These sides add color and balance to your meal. This post covered all you need for great chicken and rice. You learned about key ingredients, substitutions, and seasoning tips. I shared step-by-step instructions for cooking. You found useful tips to boost flavor and avoid common mistakes. We explored tasty variations you can try. Finally, I provided storage info for leftovers. Now you can cook effortlessly and enjoy your meals. Experiment and find your favorite twist on this recipe! Happy cooking!

Savory Instant Pot Chicken and Rice Delight

A flavorful and aromatic chicken and rice dish made effortlessly in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups long-grain white rice
  • 1 pound boneless, skinless chicken thighs
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 cup frozen peas
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 tablespoon olive oil
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by selecting the 'Sauté' mode on your Instant Pot. Allow it to heat up, then pour in the olive oil, swirling to coat the bottom of the pot evenly.
  • Add the bite-sized chicken pieces into the pot, seasoning them generously with salt, pepper, smoked paprika, turmeric, and ground cumin. Sauté for approximately 5-7 minutes, stirring occasionally, until the chicken is lightly browned and almost cooked through. Remove the chicken from the pot and set it aside on a plate.
  • Using the residual oil, add the finely chopped onion, minced garlic, and diced red bell pepper to the pot. Sauté for about 3-4 minutes or until the vegetables become tender and fragrant, stirring frequently.
  • Add the rinsed rice to the vegetable mixture in the pot, stirring well to ensure all grains are coated with the flavorful oil. Carefully pour in the chicken broth while scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits for extra flavor.
  • Return the browned chicken pieces back to the pot, ensuring they are settled beneath the broth. Close the Instant Pot lid and set the valve to the sealing position. Cook on 'Manual' or 'Pressure Cook' mode for 10 minutes.
  • When the cooking time is complete, let the pressure release naturally for about 5 minutes. After the time has elapsed, carefully switch to a quick release to vent any remaining steam.
  • Carefully open the lid and stir in the frozen peas, allowing them to heat through for about 5 minutes with the residual warmth of the dish.
  • Fluff the combined chicken and rice mixture gently with a fork. Taste and adjust seasoning with additional salt or pepper if necessary. Finally, garnish with freshly chopped parsley for a burst of color and flavor just before serving.

Notes

Serve in shallow bowls with a sprinkle of parsley and a wedge of lemon for added flavor.
Keyword chicken, instant pot, one-pot meal, rice, savory