Instant Pot Chicken and Rice
A one-pot, hands-off meal featuring tender chicken and fluffy rice cooked together in the Instant Pot for a quick and flavorful dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup long-grain white rice (uncooked)
- 1 small onion, diced onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1.75 cups chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf bay leaf
- 1 tablespoon butter (optional, for finishing)
Instructions
Preparation Steps
- Turn on the Instant Pot and select 'Sauté' mode. Add olive oil and heat until shimmering.
- Add chicken pieces to the pot and cook until lightly browned on all sides, about 3–4 minutes. Remove chicken and set aside.
- Add diced onion to the pot and sauté for 2–3 minutes until softened. Stir in garlic, salt, pepper, paprika, thyme, and oregano; cook for 30 seconds until fragrant.
- Stir in uncooked rice and toast for 1 minute, stirring constantly.
- Return chicken to the pot. Pour in chicken broth and water. Add bay leaf.
- Close the lid, set the valve to 'Sealing,' and press 'Manual' or 'Pressure Cook' for 8 minutes on high pressure.
- Once cooking time is complete, allow natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.
- Carefully open the lid, fluff the rice with a fork, remove the bay leaf, and stir in butter if using before serving.
Notes
For best results, let the dish rest for 5 minutes after pressure release before serving.