Description
Make this one-pot Instant Pot Chicken and Rice recipe with bone-in chicken thighs, savory Spanish rice, and vegetables for a complete family dinner in under 30 minutes.
Ingredients
Scale
- 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
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon tomato paste
- 1/2 cup chicken broth
- 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
- Brown chicken: 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.
- Sauté: 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.
- Deglaze: Add chicken broth 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 liquid has evaporated. Turn the pot OFF!
- Assemble: 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.
- Pressure Cook: 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.
- Finish: 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.
Notes
Chicken Thighs are recommended over chicken breasts for tenderness. For chicken breasts, cook on high pressure for 8 minutes with a 5 minute natural release. Be sure to rinse the rice before adding to remove starch and prevent sticking. Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 629 kcal
- Sugar: 3 g
- Sodium: 394 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.1 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 89 mg