Instant Pot Chicken and Rice (Printable version)

A comforting family-friendly one-pot meal featuring tender chicken, fluffy rice, and vegetables, all cooked together in the Instant Pot.

# What you'll need:

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

02 - 1 medium onion, diced

03 - 2 cloves garlic, minced

04 - 1 cup carrots, diced

05 - 1 cup frozen peas

06 - 1 1/2 cups long grain white rice, rinsed

07 - 2 cups low-sodium chicken broth

08 - 1 tsp salt

09 - 1/2 tsp black pepper

10 - 1/2 tsp paprika

11 - 1/2 tsp dried thyme

12 - 1 bay leaf

13 - 2 tbsp fresh parsley, chopped

01 - Set the Instant Pot to 'Sauté' mode. Add a splash of oil and sauté the onion and garlic until translucent, about 2 minutes.

02 - Add the chicken pieces and cook for 3–4 minutes, stirring occasionally, until lightly browned.

03 - Stir in carrots, rice, salt, pepper, paprika, and thyme. Pour in chicken broth and mix well. Add bay leaf.

04 - Cancel 'Sauté'. Close the lid, set valve to sealing, and cook on 'Manual' or 'Pressure Cook' mode for 10 minutes.

05 - Once cooking is complete, allow a natural pressure release for 10 minutes, then release any remaining pressure manually.

06 - Open the lid, remove the bay leaf, and stir in peas. Close the lid for 2 minutes to heat the peas through.

07 - Fluff the rice, garnish with chopped parsley, and serve warm.

01 -

Everything cooks in one vessel meaning almost zero cleanup afterward
The rice absorbs all those savory chicken flavors while staying perfectly fluffy

02 -

Natural pressure release for the full 10 minutes prevents the rice from getting gummy or stuck to the bottom
Rinsing the rice until the water runs clear is the secret to preventing that sticky mushy texture

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