It’s a beautiful thing when you find the perfect instant pot recipe that also makes an all-in-one dinner. This recipe ranks right up there with my old favorites, Instant Pot Chicken Taco Bowls and Instant Pot Tuscan Chicken Pasta.
Instant Pot Chicken and Rice
I am REALLY excited to share this instant pot chicken thighs recipe with you. It’s truly a keeper; the kind of instant pot recipe that you are going to want to save forever. Technically I should call this dish Arroz con pollo, which is Spanish for “chicken and rice” because we’re making a Spanish flavored rice, that pressure cooks with chicken thighs in the instant pot at the same time. This not only saves you time and energy, but cooking the ingredients together in the pot allows the flavors to blend, resulting in a flavorful and delicious instant pot recipe. Below I have answered all of your instant pot questions including how to substitute chicken breasts and brown rice as well as alternative methods for making this instant pot chicken thighs recipe. Learn all of my instant pot tips and tricks!
Ingredients in Instant Pot Chicken and Rice:
Chicken thighs: I highly recommend chicken thighs, over chicken breasts, because I think they cook much better in the instant pot and are more tender and flavorful. If you want to substitute chicken breasts, cook on high pressure for 8 minutes with a 5 minute natural release. Rice: I use regular long-grain white rice. (If you want to use brown rice, see my cooking note above). Be sure to rinse the rice before adding it to the instant pot to remove the starch, and help keep the rice from sticking to the bottom of the pot. White wine: I’ve used white wine in this recipe to deglaze the pan and add great flavor to the dish. The alcohol gets cooked out. If you don’t want to use wine, just leave this step out and deglaze the pan when you add the chicken broth. Diced Veggies Spices Chicken broth
How to Make Instant Pot Chicken and Rice:
- Add remaining ingredients. Add white wine to the pot to deglaze the pan, and cook for about 1 minute until most of the wine has evaporated. Add rice, chicken broth, and bay leaf and stir to combine. Place chicken thighs on top of the rice mixture and turn your instant pot off.
- Cook. Set the Instant Pot to cook on manual, high pressure, for 15 minutes. When the timer beeps allow the pressure to naturally release for 15 minutes before removing the lid.
- Add Peas. Remove the instant pot lid and pour the frozen peas on top of the mixture. Return lid and allow to rest for a few minutes.
- Serve. Remove the chicken to a plate. Gently fluff rice with a fork, and serve garnished with chopped cilantro or parsley. I doubt you’ll have leftovers of this tasty dinner, but if you do, store leftovers in an airtight container in the refrigerator for 3 to 4 days. You can also freeze leftovers for up to 2 months. My family loves this meal served with warm cooked tortilla on the side, and I always add a drizzle of hot sauce over my rice. Yum!
Instant Pot Tuscan Chicken Pasta Instant Pot Chicken Teriyaki Bowls Instant Pot Chicken Taco Bowls Instant Pot Ribs
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