Instant Pot Chicken and Rice: A One-Pot Meal for Busy Weeknights

If you’re looking for a hearty, comforting, and easy-to-make meal that doesn’t require hours in the kitchen, Instant Pot Chicken and Rice is the perfect solution. This dish is a lifesaver for busy weeknights when you need a wholesome, filling dinner on the table quickly. With tender chicken, fluffy rice, and flavorful seasonings, this recipe is sure to become a family favorite. Plus, it all comes together in one pot, making cleanup a breeze!

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice (like basmati or jasmine)
• 1 3/4 cups chicken broth or stock
• 1 cup frozen mixed vegetables (peas, carrots, and corn)
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• Optional garnish: Chopped parsley or grated Parmesan cheese

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the “Sauté” function and add olive oil. Once hot, add the diced chicken and sauté until lightly browned on all sides (about 4-5 minutes). Remove the chicken and set it aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until fragrant and slightly softened. Scrape up any browned bits from the bottom of the pot to enhance the flavor.
3. Add the Rice and Liquid: Pour in the chicken broth and stir well to deglaze the pot. Add the rice, frozen mixed vegetables, paprika, thyme, salt, and pepper. Stir to combine.
4. Return the Chicken: Place the browned chicken pieces back into the pot, spreading them evenly across the surface.
5. Pressure Cook: Secure the Instant Pot lid and set the valve to the “Sealing” position. Cook on high pressure for 8 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before performing a quick release.
6. Fluff and Serve: Open the lid and gently fluff the rice with a fork, mixing in the chicken and vegetables. Taste and adjust seasonings if needed. Garnish with chopped parsley or grated Parmesan cheese for added flavor, if desired.

Tips for Success:

• Use Long-Grain Rice: Stick to long-grain varieties like jasmine or basmati for the best texture. Short-grain rice may become too sticky in the Instant Pot.
• Deglaze Properly: Scraping up the browned bits from sautéing ensures the dish has rich flavor and prevents a “Burn” notice on the Instant Pot.
• Customize the Vegetables: Swap the frozen mixed vegetables for fresh or your family’s favorites, such as broccoli, zucchini, or bell peppers.
• Chicken Options: While boneless chicken thighs are more forgiving and remain moist, chicken breasts work well too—just be cautious not to overcook them.

Why You’ll Love This Recipe:

1. Quick and Convenient: The Instant Pot drastically cuts down cooking time without compromising on flavor.
2. Balanced Meal: Packed with protein, grains, and veggies, it’s a complete meal in one dish.
3. Minimal Cleanup: Everything cooks in one pot, making cleanup effortless.

Instant Pot Chicken and Rice is a delicious, nutritious, and stress-free dinner option that you can whip up in under 30 minutes. It’s perfect for meal prepping or serving fresh for a cozy family dinner. Whether you’re new to the Instant Pot or a seasoned pro, this recipe is one you’ll keep coming back to time and time again. Give it a try tonight!