Instant Pot Chicken & Rice: Weeknight Dinner In A Flash

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Dinnertime can be a battle, especially on busy weeknights. Who has the time to slave over a hot stove for hours? This is where the magic of the Instant Pot comes in! This wonder appliance can whip up delicious and healthy meals in a fraction of the time it takes traditional methods.

Today, we’re diving into a classic comfort food that gets a quick and easy makeover in the Instant Pot: Chicken and Rice. This recipe is perfect for beginners and seasoned Instant Pot users alike. It’s affordable, requires minimal prep, and is sure to please the whole family.

Instant Pot Chicken and Rice
Instant Pot Chicken and Rice

Ingredients:

1 tablespoon olive oil

  • 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 1/2 cups long-grain white rice
  • 1/2 cup frozen peas (optional)
  • Chopped fresh parsley (for garnish, optional)

  • Directions:

    1. Sauté the Chicken and Veggies: Set your Instant Pot to the “Sauté” function and heat the olive oil. Add the chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

    2. Add the Aromatics: Add the diced onion and garlic to the pot and cook until softened, about 2-3 minutes.

    3. Seasoning is Key: Stir in the oregano, paprika, salt, and pepper, and cook for another minute to release the flavors of the spices.

    4. Deglaze the Pot (Optional): For extra flavor, deglaze the pot by adding a splash of chicken broth and scraping up any browned bits from the bottom with a wooden spoon.

    5. Liquid Love: Pour in the diced tomatoes with their juices and the chicken broth. Give it a good stir to combine.

    6. Rice Time! Rinse the white rice in a fine-mesh strainer under running water until the water runs clear. Add the rinsed rice to the pot along with the browned chicken (and peas, if using).

    7. Pressure Cooker Power: Close the lid of your Instant Pot and ensure the pressure valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and cook on high pressure for 12 minutes.

    8. Natural Release is Best: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully release any remaining pressure manually using the quick release method according to your Instant Pot’s instructions.

    9. Fluff and Serve: Open the lid, fluff the rice with a fork, and stir in the chopped fresh parsley (if using). Serve your delicious and easy Instant Pot Chicken and Rice hot and enjoy!

    Tips:

    Chicken Options: Feel free to use boneless, skinless chicken thighs instead of breasts. They will take a few minutes longer to cook, so adjust the pressure cooking time to 15 minutes for thighs.

  • Spice it Up: Like things a little spicier? Add a pinch of red pepper flakes or a chopped fresh jalapeno pepper to the pot while sautéing the vegetables.
  • Veggie Variations: Don’t be afraid to get creative with the veggies! Frozen chopped carrots, broccoli florets, or a bell pepper would be delicious additions.
  • Leftovers? No Problem: This recipe reheats beautifully, making it perfect for meal prepping or quick and easy lunches throughout the week. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

  • Nutritional Facts (Per Serving):

    This recipe yields approximately 4 servings. Here’s a rough estimate of the nutritional content per serving:

    Calories: 400

  • Fat: 15g
  • Saturated Fat: 4g
  • Cholesterol: 70mg
  • Sodium: 450mg
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 30g

  • Please note: These are just estimates, and the actual nutritional content may vary depending on the specific ingredients you use.

    Conclusion