Instant Pot Chicken and Rice

$- 1 lb (450g) boneless skinless chicken thighs - 1 cup basmati rice, rinsed - 1 small onion, diced - 2 cloves garlic, minced You start with boneless skinless chicken thighs. They cook well and stay juicy. Next, use basmati rice. Rinsing it helps remove extra starch. This keeps the rice fluffy. Diced onions add sweetness, while minced garlic brings strong flavor. Together, these ingredients form a tasty base. - 1 cup chicken broth - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt and pepper to taste Chicken broth makes the dish moist and flavorful. Paprika adds a hint of warmth. Thyme gives a lovely herbal note. Always season with salt and pepper to balance flavors. These simple seasonings elevate the whole meal. - 1 cup frozen peas and carrots - Fresh parsley for garnish Frozen peas and carrots add color and nutrition. They cook quickly, blending with the rice. Fresh parsley is perfect for a pop of green. It also adds freshness when you serve. These veggies make the dish look and taste great! First, gather all your ingredients. Start by dicing one small onion into small pieces. You want it to blend well with the chicken and rice. Next, mince two cloves of garlic. This adds great flavor to the dish. Now, rinse one cup of basmati rice under cold water. This helps remove excess starch. Rinsing gives you a fluffier texture when cooked. Set your Instant Pot to 'Sauté' mode. Pour in one tablespoon of olive oil. Once it’s hot, add the diced onion. Cook until it turns translucent, about three to four minutes. Stir in the minced garlic and cook for one more minute until fragrant. Then, add one pound of boneless, skinless chicken thighs. Season both sides with salt, pepper, one teaspoon of paprika, and one teaspoon of dried thyme. Sauté the chicken until it is lightly browned, about five minutes. Next, pour in one cup of chicken broth. Make sure to scrape any brown bits from the bottom of the pot. This adds more flavor to your meal. Spread the rinsed basmati rice evenly over the chicken. Then, add one cup of frozen peas and carrots on top. Do not stir this mixture. Close the Instant Pot lid. Set it to 'Manual' or 'Pressure Cook' on high for ten minutes. Ensure the valve is in the sealing position. After cooking, let it naturally release for ten minutes. This helps keep the rice moist. After ten minutes, switch to a quick release to let out any remaining pressure. Carefully open the lid. Use a fork to fluff the rice, mixing in the chicken and veggies. Enjoy your tasty dish! To enhance the flavor of your Instant Pot chicken and rice, try these tips: - Add More Seasoning: You can increase the paprika or thyme. This gives the dish a richer taste. - Use Fresh Herbs: Fresh thyme or rosemary adds a bright note. You can toss these in before serving. The natural release time is key for great results. Letting the pot sit for 10 minutes helps the rice absorb moisture. This makes the rice fluffy and not mushy. Avoid common mistakes to get the best dish: - Overcooking the Rice: If you cook the rice too long, it turns mushy. Stick to the 10-minute cook time. - Not Searing the Chicken: Searing gives the chicken a nice crust. This adds flavor and makes the dish more appealing. Pair your chicken and rice with these ideas: - Side Dishes: A simple green salad works well. You can also serve it with steamed broccoli. - Best Sauces and Toppings: A splash of soy sauce or a drizzle of sriracha adds a nice kick. For a fresh touch, sprinkle some lime juice on top. {{image_2}} You can change the chicken in this dish. Try chicken breast instead of thighs. Chicken breast is leaner and cooks faster. Just keep an eye on it to avoid dryness. You can also swap out the veggies. If you don't have peas and carrots, use what you like. Bell peppers, broccoli, or green beans work well, too. Just chop them into small pieces so they cook evenly. Enhancing flavor is fun and easy. You can add spices like cumin, chili powder, or garlic powder. Each spice adds a new taste that can change your meal. Another great tip is to use coconut milk. This makes the dish creamier and gives it a rich flavor. Just replace half the chicken broth with coconut milk for a tasty twist. If you need a gluten-free meal, use gluten-free broth. Many brands offer options that taste great. Just check the label to be sure. For a vegetarian version, swap the chicken for tofu. Press the tofu to remove extra water, then cube it. Cook it like the chicken for a delicious meat-free meal. You still get all the great flavors! To keep your Instant Pot chicken and rice fresh, store leftovers in the fridge. Use airtight containers to avoid moisture loss. Glass or BPA-free plastic containers are great options. Let your meal cool before sealing it. This helps prevent condensation inside the container. You can freeze portions of chicken and rice for later. Use freezer-safe bags or containers. Make sure to remove as much air as possible from bags. Label your containers with the date. To thaw, place them in the fridge overnight. Reheat in the microwave or on the stove until warmed through. In the fridge, your chicken and rice can last for about 3-4 days. Always check for signs of spoilage. Look for any off smells, changes in texture, or mold. If you notice any of these, it's best to discard the dish. Keeping it stored properly helps maintain its taste and safety. It takes about 10 minutes to cook chicken and rice in the Instant Pot. After cooking, let it sit for 10 minutes to release pressure naturally. Then, finish with a quick release. So, the total time is around 35 minutes, including prep time. Yes, you can use brown rice, but it needs adjustments. Brown rice takes longer to cook. Use 1.25 cups of broth and set the Instant Pot for 22-25 minutes. Remember to let the pressure release naturally for at least 10 minutes for the best texture. You can add many things to boost the flavor. Try using chicken stock instead of water. Adding a bay leaf or a squeeze of lemon juice can enhance taste. You can also mix in fresh herbs like thyme or rosemary before serving. Yes, you can make this dish on the stove. Start by sautéing the onion and garlic, then add the chicken. After browning the chicken, add broth, rice, and veggies. Cover and simmer on low for about 20-25 minutes. Make sure to check the rice for doneness. In this blog post, we explored a simple recipe using chicken thighs and basmati rice. We covered each ingredient, from spices to veggies, and detailed the cooking steps in your Instant Pot. I shared tips to perfect your dish and how to store leftovers safely. Don’t forget, you can adapt this recipe to fit your taste or dietary needs. Enjoy your meal with family and friends, knowing you can make it your own. Happy cooking!$

Discover the deliciousness of Savory Instant Pot Chicken & Rice with this easy recipe! In just 35 minutes, you'll create a flavorful meal with juicy chicken, fragrant basmati rice, and colorful veggies all cooked to perfection in your Instant Pot. Perfect for a weeknight dinner or meal prep, this dish will impress your family and friends. Click through to explore this recipe and elevate your home cooking today!

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Ingredients

1 lb (450g) boneless, skinless chicken thighs

1 cup basmati rice, rinsed

1 small onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 cup frozen peas and carrots

1 teaspoon paprika

1 teaspoon dried thyme

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Set your Instant Pot to 'Sauté' mode. Add olive oil and sauté the diced onion until translucent, about 3-4 minutes.

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

Add the chicken thighs to the pot, seasoning both sides with salt, pepper, paprika, and thyme. Sauté until the chicken is lightly browned, about 5 minutes.

Pour in the chicken broth, scraping any browned bits from the bottom of the pot for added flavor.

Spread the rinsed basmati rice evenly over the chicken, then add the frozen peas and carrots on top. Do not stir.

Close the Instant Pot lid and set to 'Manual' or 'Pressure Cook' on high for 10 minutes. Ensure the valve is in the sealing position.

Once the cooking time is complete, allow for a natural release for 10 minutes, then switch to a quick release to release any remaining pressure.

Carefully open the lid and fluff the rice with a fork, incorporating the chicken and veggies.

Garnish with fresh parsley and serve hot.

Prep Time: 10 mins | Total Time: 35 mins | Servings: 4