A simple and flavorful one pot chicken and rice recipe made quickly in the Instant Pot. Tender chicken thighs cooked with aromatic spices, vegetables, and fluffy rice for a comforting meal.
1 tablespoon olive oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 medium onion, diced
3 cloves garlic, minced
1 cup long grain white rice, rinsed
1 1/2 cups chicken broth
1 medium carrot, peeled and diced
1/2 cup frozen peas
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
Add the diced onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the chicken thigh pieces to the pot and sauté for 4-5 minutes until lightly browned on all sides.
Add the smoked paprika, dried thyme, salt, and black pepper. Stir to coat the chicken and onions evenly.
Add the rinsed rice, diced carrot, and chicken broth to the pot. Stir gently to combine all ingredients.
Close the Instant Pot lid and set the valve to sealing position.
Select ‘Pressure Cook’ or ‘Manual’ mode and set the timer for 8 minutes on high pressure.
When cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and stir in the frozen peas. Let the residual heat warm the peas for 2 minutes.
Fluff the rice with a fork and serve hot.