Description
This Instant Pot Chicken Thighs and Rice offers a delightful mix of tender chicken and fluffy rice, all cooked together for a tasty family meal. It’s quick to prepare and packed with flavor, making it an ideal choice for busy weeknights or cozy weekends.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 small carrots, diced
- 1 lb chicken thighs, boneless, skinless, bite size pcs.
- 2 cup chicken broth
- 1 cup rice, white, uncooked, i like jasmine
- 1 tsp garlic powder
- 1 cup peas, frozen or small can drained, optional
Instructions
- Set the Instant Pot to sauté and add olive oil. Once hot, add the diced chicken thighs and onion, cooking until the chicken is no longer pink. Turn the pot off.
- Pour in the chicken broth along with the diced vegetables and seasonings, stirring gently. Sprinkle the uncooked rice on top of the liquid without stirring it in.
- Close the lid and set the pot to high pressure for 6 minutes, allowing a 10-minute natural release afterwards before releasing any remaining pressure.
- Open the lid carefully; if desired, add in the peas at this stage. Fluff the mixture gently and let it sit for 5 minutes to soften the peas. Fluff again before serving.
Notes
For added flavor, consider marinating the chicken thighs before cooking.
Substitute jasmine rice with basmati or long-grain rice if preferred.
Use fresh peas instead of frozen for a fresh taste.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg