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When it comes to choosing the right cut of chicken for your Instant Pot recipes, boneless, skinless chicken thighs are a top contender. Unlike chicken breasts, which can dry out easily when cooked under pressure, chicken thighs are inherently more moist and flavorful. Their higher fat content helps them stay juicy, even during the quick cooking process. This makes them particularly well-suited for pressure cooking, as they can handle the intense heat without sacrificing tenderness.

Instant Pot Chicken and Rice

Discover the ultimate comfort food with Savory Instant Pot Chicken and Rice Delight! This easy recipe combines juicy chicken thighs, fragrant jasmine rice, and colorful vegetables, all cooked to perfection in your Instant Pot. Enjoy a nutritious meal that saves time on busy nights without sacrificing flavor. Dive into this culinary masterpiece and bring delightful flavors to your table! #InstantPotRecipes #ChickenAndRice #EasyDinner #HealthyEating #FamilyMeals #ComfortFood
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup jasmine rice, rinsed

1 ½ cups low-sodium chicken broth

1 medium yellow onion, diced

3 cloves garlic, minced

1 cup frozen peas and carrots mix

1 teaspoon paprika

1 teaspoon dried thyme

½ teaspoon black pepper

½ teaspoon salt (adjust to taste)

2 tablespoons olive oil

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken:

    - Turn your Instant Pot to ‘Sauté’ mode. Add 2 tablespoons of olive oil. Once hot, add the diced yellow onion and cook until translucent, about 3-4 minutes.

      - Season the chicken thighs with paprika, thyme, salt, and pepper. Add the chicken to the pot and sear it on both sides until lightly browned (about 4 minutes per side).

        Add Garlic:

          - Stir in the minced garlic and sauté for an additional minute until fragrant.

            Incorporate Rice and Broth:

              - Pour in the rinsed jasmine rice, followed by the chicken broth. Gently stir to combine, ensuring the rice isn’t sticking to the bottom of the pot.

                Pressure Cook:

                  - Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 8 minutes. Ensure the steam release valve is set to ‘Sealing’.

                    Release Pressure:

                      - Once the cooking time is complete, do a quick release by turning the steam release valve to ‘Venting’ to release the pressure. Carefully remove the lid once the steam has escaped.

                        Add Vegetables:

                          - Stir in the frozen peas and carrots mix. Allow the residual heat to warm the vegetables through (about 3-5 minutes).

                            Serve:

                              - Fluff the chicken and rice mixture with a fork. Serve hot, garnished with sliced green onions and chopped fresh parsley.

                                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4