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instant pot chicken and rice

Instant Pot Chicken and Rice: 5 Reasons to Love This Dish

A simple and delicious recipe for instant pot chicken and rice.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups long-grain rice
  • 2 pounds chicken thighs, boneless and skinless
  • 1 onion, chopped
  • 4 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas and carrots

Instructions

  1. Turn on the instant pot and select the sauté setting.
  2. Add chopped onion and sauté until translucent.
  3. Add chicken thighs, garlic powder, paprika, salt, and pepper. Cook for 5 minutes.
  4. Add rice and chicken broth. Stir well.
  5. Close the lid and set the valve to sealing.
  6. Cook on high pressure for 10 minutes.
  7. Allow natural release for 10 minutes, then quick release any remaining pressure.
  8. Stir in frozen peas and carrots. Let sit for 5 minutes before serving.

Notes

  • For added flavor, marinate the chicken before cooking.
  • You can substitute brown rice but adjust cooking time.
  • Author: Evelyn E. Stotts
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Pressure Cooking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 100mg

Keywords: instant pot chicken and rice, chicken recipe, rice recipe, pressure cooker meals