Instant Pot Chicken & Rice
Everything cooks in one pot: seasoned thighs on top of long-grain rice, pressure cooked so the rice drinks up all the chicken juices. It is the weeknight dinner I make when I do not want to wash a single extra pan.
- Course
- Easy Dinners
- Time
- 40 min
- Servings
- 4
Cooking Notes
- Rinse the rice until the water runs mostly clear so excess surface starch does not turn the finished dish gluey. Drain it well before it goes into the pressure cooker.
- Layer the ingredients rather than aggressively stirring everything together once the rice is added. Keeping rice from packing against the bottom reduces the chance of scorching or a burn warning.
- Let the pot rest for several minutes after pressure cooking before opening it. That short natural release gives the rice time to finish absorbing moisture without overcooking the chicken.
Recipe Card
Instant Pot Chicken & Rice
By Gabriella
- Category
- Easy Dinners
- Total Time
- 40 min
- Difficulty
- Easy
Ingredients
- 6 boneless chicken thighs
- 1 1/2 cups long-grain white rice, rinsed
- 2 cups chicken stock
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 2 tbsp olive oil
- Chopped parsley to finish
Instructions
- 1
Season the thighs well and brown them on saute mode in two batches, then set them aside on a plate.
- 2
Cook the onion and garlic in the drippings, scraping the bottom clean so nothing triggers a burn warning later.
- 3
Add the rinsed rice and stock, stir once, and lay the chicken back on top without mixing it in.
- 4
Pressure cook on high for eight minutes, then let the pressure release naturally for ten minutes before opening.
- 5
Fluff the rice, shred or slice the chicken over it, and scatter parsley across the top.
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