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–+ servings
Instant pot chicken and rice with wooden spoon
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5 from 1 vote

Instant Pot Chicken Thighs And Rice

Instant Pot Chicken Thighs And Rice - ready in under 30 minutes, flavorful chicken thighs and perfectly cooked white rice come together in an effortless, kid friendly weeknight meal.
Prep Time5 minutes
Cook Time20 minutes
Course: dinner
Cuisine: American
Keyword: instant pot, instant pot chicken thighs and rice
Servings: 6 as a side dish

Ingredients

  • 2 tbsp olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 carrot grated or diced, about 1 1/2 cups
  • 4 boneless skinless chicken thighs cut into small pieces about 1 pound, chicken breast could be substituted
  • 1 1/2 tsp salt or more to taste
  • 1/4 tsp black pepper
  • 1/4 tp paprika
  • 1/4 tsp ground cumin optional
  • 2 tbsp chopped parsley optional
  • 1 tbsp chopped dill optional
  • 1 1/2 cups white rice
  • 3 cups chicken stock or water
US Customary - Metric

Instructions

  • Set a 6 qt Instant Pot to Sautee and heat the oil. Add the onion and garlic and cook for 2 minutes. Add the carrot and cook for 1 minute.
  • Next add the chicken thighs and cook for 4 minutes, stirring frequently, until the meat is no longer pink on the outside.
  • Add the salt, pepper, paprika and cumin, then add the rice and chicken stock. Stir to combine. Close the Instant Pot (set the valve to sealing) and cook for 10 minutes on manual high pressure with quick release. 10 of cooking will create an al dente rice, for a softer texture cook for 1 minute longer.

Notes

  • Use boneless skinless chicken thighs if you can. Cut then into bite sized pieces for quicker cooking (but leaving them whole is an option, too)
  • Sautee vegetables and meat before you add the rice
  • I used regular white rice - it is up to you if you would like to rinse it before adding it to the pot or not
  • The rice to liquid (chicken stock in this recipe) ratio is 1:2
  • Cook the rice with sauteed chicken thighs and veggies for 10 minutes on Manual High Pressure with nQuick Release.
  • Adding parsley and dill is completely optional

Nutrition

Calories: 358kcal | Carbohydrates: 45g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 831mg | Potassium: 438mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1829IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg