Looking for a quick and wholesome meal that doesn’t compromise on flavor? Our Instant Pot Chicken and rice recipe is a perfect choice for busy weeknights. Using an Instant Pot makes this dish both convenient and delicious, capturing aromatic spices and tender ingredients to create the ultimate one-pot meal. Trust us, your family won’t stop asking for seconds!
I remember my grandmother would always whip up a similar chicken and rice dish every Sunday. It was a family staple. The kitchen would fill with the comforting aroma of chicken, garlic, and spices, and we all knew it was time to gather at the table. When I recreated her recipe with the Instant Pot, not only did I manage to save time, but I recaptured that nostalgic taste from my childhood.
Why You’ll Love This Recipe
Quick and Easy: With the Instant Pot, this dish can be prepared in under 30 minutes, making it ideal for hectic days.
One-Pot Wonder: Save time on cleanup with just one pot to wash, without sacrificing complexity in flavor.
Nutritious and Filling: The perfect balance of protein, carbohydrates, and spices makes for a well-rounded meal that satiates.
Kid-Friendly: Mild spices and simple ingredients ensure this dish will be loved by even the pickiest eaters.
Ingredients Notes
Here’s a closer look at the fresh and flavorful ingredients you’ll need:
- Chicken: Opt for boneless thighs for tenderness, but breast works as well for a leaner option.
- Rice: Long-grain or basmati rice works best for fluffy results, while brown rice can add a nutty depth.
- Spices: Enhance flavor with paprika, garlic powder, and black pepper. For heat, add a pinch of cayenne.
- Broth: Use chicken broth over water for a richer taste.
Recipe Steps
Step 1
Set your Instant Pot to sauté mode. Add a drizzle of olive oil and sauté chopped onions until translucent. This simple step infuses the oil with flavor from the start.
Step 2
Add minced garlic and bite-sized chicken pieces to the pot. Brown the chicken, ensuring it’s sealed with flavor but not fully cooked. This will keep it moist during the pressure cooking.
Step 3
Sprinkle the spices over the sautéed chicken and onions. Stir for about a minute to let the spices bloom, releasing their full aromatic potential.
Step 4
Add rinsed rice and chicken broth. Ensure all ingredients are submerged and scrape the bottom of the pot to avoid the “burn” message. Secure the lid and set to pressure cook on high for 8 minutes.
Step 5
Once the cooking is complete, carefully release the pressure manually. Stir in fresh herbs like parsley before serving for a bright finish.
Storage Options
Leftover chicken and rice can be stored in airtight containers for up to 4 days in the refrigerator. For freezing, portion the meal into freezer-safe bags; it will keep well for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or microwave, adding a splash of broth to restore moisture.
Variations & Substitutions
If you’re catering to a keto diet, swap the rice with cauliflower rice for a lower-carb option. Vegetarians can replace chicken with chickpeas or tofu, and you can switch up the spices for different cuisines, using curry powder for an Indian flair or cumin and lime for a Mexican twist.
Frequently Asked Questions
Can I use frozen chicken in this recipe? Yes, you can use frozen chicken, but it will increase the cooking time. Add approximately 2-3 minutes to the pressure cook time for frozen chicken. Always ensure the meat reaches a safe internal temperature before serving.
How can I prevent the rice from sticking to the bottom of the Instant Pot? Thoroughly rinse the rice until the water runs clear to remove excess starch. Also, scraping the bottom of the pot after adding broth helps reduce sticking. After cooking, let the pot sit naturally for a few minutes before manual release to allow any unsettled food to loosen from the base.
What vegetables can I add to this dish? Feel free to incorporate bell peppers, peas, or carrots for added nutrition and color. Add them in step 3 when you sprinkle the spices to ensure they retain a bit of crunch.
