Instant Pot Chicken and Rice Quick Dinner Recipe

Looking for a fast and tasty meal? This Instant Pot Chicken and Rice recipe has you covered! With just a few simple steps, you can create a dish that’s not only comforting but also perfect for busy nights. I’ll guide you through each part, from prepping the ingredients to serving it up. Get ready to impress your family with this easy, delicious dinner idea!

Ingredients

List of Required Ingredients

Chicken and Rice Essentials

– 2 pounds boneless, skinless chicken thighs

– 1 cup jasmine rice, thoroughly rinsed

– 2 cups low-sodium chicken broth

Aromatics and Seasonings

– 1 medium onion, finely diced

– 4 cloves garlic, minced

– 1 teaspoon dried thyme

– 1 teaspoon dried oregano

– ½ teaspoon smoked paprika

– Juice and zest from 1 large lemon

– Salt and black pepper, to taste

– 2 tablespoons extra virgin olive oil

Optional Garnishes

– 1 cup frozen peas

– Fresh parsley, chopped (for garnish)

When I cook this dish, I focus on fresh, high-quality ingredients. The chicken thighs provide great flavor and tenderness. Jasmine rice cooks beautifully and has a lovely aroma. Aromatics like onion and garlic build a rich base for the dish. Seasoning is key; herbs and spices bring everything to life.

For garnish, I love using fresh parsley and peas. They add color and texture, making the meal more appealing. You can find the Full Recipe with detailed instructions to help you create this delicious meal. Enjoy!

Step-by-Step Instructions

Preparation Steps

Sautéing Aromatics

First, I select the Sauté mode on my Instant Pot. I let it heat up and add 2 tablespoons of extra virgin olive oil. Next, I toss in 1 medium onion, finely diced. I sauté the onion for about 3-4 minutes until it turns soft and clear. Then, I add 4 cloves of minced garlic. I cook this for another minute until it smells amazing.

Seasoning and Browning Chicken

Now, I take 2 pounds of boneless, skinless chicken thighs. I sprinkle them with salt, black pepper, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and ½ teaspoon of smoked paprika. I place the chicken in the pot, browning it for 3 minutes on each side. This step gives it great flavor.

Rice and Broth Integration

Stirring in Rice and Broth

I rinse 1 cup of jasmine rice until the water runs clear. I then gently stir the rice into the pot, mixing it with the onions and chicken. After that, I pour in 2 cups of low-sodium chicken broth. I also add the juice and zest from 1 large lemon. It’s important to scrape the bottom of the pot. This helps get all the tasty bits.

Pressure Cooking Setup

Next, I secure the lid on the Instant Pot. I make sure the steam release valve is set to Sealing. I set the Instant Pot to Pressure Cook on high for 8 minutes.

Final Steps

Natural Pressure Release

When the cooking time ends, I let the pressure release naturally for 10 minutes. After that, I switch the valve to Venting to let out any steam left.

Adding Frozen Peas

Now, the moment is here! I carefully open the lid. I add 1 cup of frozen peas to the pot. With a spatula, I gently mix everything together. The heat warms the peas up quickly.

Serving Suggestions

I spoon the chicken and rice into bowls. I like to sprinkle fresh chopped parsley on top for color. You can serve it with lemon wedges on the side. This adds a fresh touch. For the full recipe, check [Full Recipe].

Tips & Tricks

Cooking Tips for Perfection

Best Practices for Instant Pot Cooking

To make the best chicken and rice, follow these tips:

– Always rinse jasmine rice well. This helps remove excess starch. It leads to fluffier rice.

– Use enough liquid. For this recipe, 2 cups of broth keeps the rice moist and tender.

– Avoid filling the pot too full. Keep it below the max fill line to prevent spills.

Adjusting Cook Times

Cooking times can vary. If you use larger chicken pieces, increase the time by a few minutes. For smaller cuts, decrease it slightly. Always use a meat thermometer. Chicken should reach 165°F for safety.

Flavor Enhancement Ideas

Additional Seasoning Options

For a twist, try adding:

– A splash of soy sauce for umami.

– A teaspoon of curry powder for warmth.

– Fresh herbs like cilantro or basil for a bright finish.

These small changes can boost flavor and make your dish unique.

Suggestions for Adding More Vegetables

Boost nutrition and color by adding veggies. Consider these options:

– Chopped carrots for sweetness.

– Bell peppers for crunch.

– Spinach for a pop of green.

Add them in during the pressure cooking stage. This keeps them tender but not mushy.

Variations

Altering Ingredients

Swapping Proteins

You can easily change the protein in this dish. If you prefer chicken breast, use it instead of thighs. Chicken breast is leaner but can dry out more easily. For a twist, try using turkey or even pork. Each option offers a different taste and texture.

Alternate Grains

If you want to swap jasmine rice, try brown rice. Brown rice takes longer to cook, so adjust the time to 22 minutes. Quinoa is another great choice. It cooks quickly and adds a nutty flavor.

Flavor Profile Variations

Different Herb & Spice Combinations

You can create unique flavors by changing herbs and spices. For a Mediterranean touch, add rosemary and basil. If you enjoy a kick, use cumin and chili powder. Each mix brings a new twist to the dish.

Regional Flavor Influences

Think about flavors from around the world. For a Mexican vibe, add cilantro and lime. For an Asian flair, use ginger and sesame oil. These adjustments can take your meal to the next level. The world of flavors is at your fingertips!

Storage Info

How to Store Leftovers

Refrigeration Tips

To keep your Instant Pot Chicken and Rice fresh, store leftovers in an airtight container. Make sure to let it cool first before sealing. Place it in the fridge, where it will last for about 3 to 4 days. If you want to keep it longer, freezing is a great option.

Freezer Storage Guidelines

For longer storage, use a freezer-safe container. Leave some space at the top for the food to expand as it freezes. Label the container with the date, so you know when you made it. This meal can last in the freezer for up to 3 months.

Reheating Instructions

Best Methods for Keeping Quality

When reheating, use the microwave or a stovetop. If using a microwave, place the chicken and rice in a bowl with a splash of water. Cover it to keep the moisture in. Heat it in short bursts, stirring in between. On the stovetop, add a little water or broth in a pan over low heat. Stir gently until heated through.

Safety Tips for Reheating

Always ensure that you reheat leftovers to at least 165°F (74°C) before serving. This kills any harmful bacteria. If you see any signs of spoilage, like an off smell or change in color, throw it away. Food safety is key to enjoying your meal!

For full details, check the Full Recipe.

FAQs

Common Questions

How long does it take to cook chicken and rice in an Instant Pot?

Cooking chicken and rice in an Instant Pot takes about 40 minutes. This includes 15 minutes for prep and 25 minutes for cooking. The pressure cooking itself only lasts 8 minutes. You also need to account for the time it takes to naturally release pressure.

Can I use brown rice instead of jasmine rice?

Yes, you can use brown rice instead of jasmine rice. However, you need to adjust the cooking time. Brown rice takes longer to cook, so set the Instant Pot for 22 minutes on high pressure.

What can I serve with Instant Pot Chicken and Rice?

You can serve many sides with this dish. Here are a few ideas:

– Steamed broccoli

– Roasted carrots

– A fresh green salad

– Garlic bread

Troubleshooting Tips

What to do if the rice is undercooked?

If the rice is undercooked, simply add a splash of broth or water. Close the lid and set the Instant Pot to cook for an additional 2-3 minutes. Use the quick release method after cooking.

How to prevent the chicken from drying out?

To keep the chicken moist, avoid overcooking. Use the recommended cooking times, and always let the pressure release naturally for at least 10 minutes. This helps keep the chicken juicy and tender.

This post covered everything you need for making chicken and rice in an Instant Pot. We explored the key ingredients, step-by-step instructions, and helpful tips for perfect results. I shared variations and ways to store leftovers to keep your meals fresh. Remember, cooking should be fun, so don’t hesitate to experiment with flavors and ingredients. With practice, you’ll master this dish and impress others with your skills. Enjoy your cooking journey and the delicious meals ahead!

Instant Pot Chicken and Rice

Discover the delicious flavors of Instant Pot Lemon Herb Chicken & Rice, a simple and satisfying meal perfect for any night! This one-pot recipe combines tender chicken thighs, aromatic herbs, and fluffy jasmine rice, all enhanced by zesty lemon. Follow our easy steps for a flavorful dish ready in just 40 minutes. Click now to explore this mouthwatering recipe and elevate your dinner game!

Print Recipe Pin Recipe

Ingredients

  

2 pounds boneless, skinless chicken thighs

1 cup jasmine rice, thoroughly rinsed

1 medium onion, finely diced

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon smoked paprika

2 cups low-sodium chicken broth

Juice and zest from 1 large lemon

1 cup frozen peas

2 tablespoons extra virgin olive oil

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

 

Sauté the Aromatics: Select the Sauté mode on your Instant Pot. Once hot, add the extra virgin olive oil. Add the diced onion and sauté for approximately 3-4 minutes until the onions become translucent and slightly softened. Then, introduce the minced garlic and continue cooking for an additional minute until it emits a fragrant aroma.

Season the Chicken: Generously season the boneless chicken thighs with salt, pepper, dried thyme, dried oregano, and smoked paprika. Place the seasoned chicken thighs into the pot, browning them for roughly 3 minutes on each side to develop a rich flavor.

Incorporate Rice and Broth: Carefully stir in the rinsed jasmine rice, allowing it to mingle with the aromatics. Pour in the low-sodium chicken broth, followed by the fresh lemon juice and zest. Be sure to scrape up any flavorful browned bits from the bottom of the pot with a spatula to avoid burning during cooking.

Pressure Cook: Secure the lid of the Instant Pot, ensuring the steam release valve is positioned to Sealing. Set the Instant Pot to Pressure Cook on high pressure for a precise 8 minutes.

Natural Pressure Release: Upon completion of the cooking cycle, let the pressure naturally release for 10 minutes. After this period, carefully switch the valve to Venting to release any remaining steam.

Incorporate Peas: Once the lid is safe to open, gently add the frozen peas into the pot. Use a spatula to fold the mixture together, allowing the residual heat to thaw and warm the peas quickly.

Garnish and Serve: Spoon the flavorful lemon herb chicken and rice into individual serving bowls. Finish with a sprinkle of freshly chopped parsley for a vibrant and fresh touch.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6

- Presentation Tips: Serve with lemon wedges on the side for an extra pop of color and freshness, and consider a light drizzle of olive oil for enhanced visual appeal. Enjoy your meal!