Instant Pot Chicken and Rice
Try this Instant Pot Chicken and Rice recipe.
Try this Instant Pot Chicken and Rice recipe.
- 1 cup sliced mushrooms
- salt and pepper (to taste)
- 1 pound boneless skinless chicken thighs
- 1 tablespoons oil ((i used avocado oil))
- 3 small shallots (diced)
- 3 carrots (diced)
- 2 cloves medium fresh garlic (minced)
- 1.5 cups uncooked white jasmine rice (rinsed and drained (
- 1.5 cups chicken stock or broth (plus another 1/3 cup for
- 2 tablespoons fresh thyme leaves (chopped and divided (or 2 tea
- Carbohydrate 0.18942 g
- Cholesterol 62.7469445166667 mg
- Fat 2.97554527783333 g
- Fiber 0.0577500000000001 g
- Protein 15.0335976175 g
- Saturated Fat 0.758470533333333 g
- Serving Size 1 1 Serving (83g)
- Sodium 91.1423230333333 mg
- Sugar 0.13167 g
- Trans Fat 0.560995216833334 g
- Calories 91 calories
Step-by-step
- Using the sauté setting, preheat on normal for 1.5 minutes
- Generously salt and pepper your chicken thighs.
- Use tongs to put chicken in the pan (watch out for oil splatter!)
- Sear chicken thighs, 5 min on side one, season the opposite side and 3 min on side 2 (pan will be hotter)
- Chicken will render a little fat, but you can add a little more oil if you want to
- Remove and set aside chicken on a plate
- Add 1/3 cup broth to deglaze the pan, scrape the bits with a wooden spoon (do not skip this step!). If there are any stuck on spots, be sure and lift those away from the pan with a wooden spoon.
- Add shallot, mushroom and carrots, and cook for 3 minutes.
- Add garlic, and continue to cook for another minute.
- Add remaining 1 and ½ cups of chicken stock, rice, thyme and stir together.
- Place the chicken thighs on top of the mixture.
- Place the lid on, and lock it, setting the valve to sealing.
- Cook on manual high pressure for 10 minutes, and allow the Instant Pot to release naturally (do not use the quick release lever, but let the pressure indicator lower on its own. (mine took 18 minutes, FYI)
- Switch the valve release, and remove the lid carefully.
- Use two forks to shred the chicken, and stir the pot.
- Serve immediately.
My Go-To Weeknight Dinner: Instant Pot Chicken and Rice
As a busy working mom, time is my most precious commodity. Finding quick, healthy, and delicious meals that the whole family enjoys is a constant quest. That's why my Instant Pot has become my absolute best friend in the kitchen. It's a lifesaver, transforming even the most mundane weeknights into a culinary breeze. And this Instant Pot Chicken and Rice recipe? It's a staple in our house, a testament to the magic of pressure cooking.
The beauty of this dish lies in its simplicity. It's incredibly easy to make, requiring minimal prep time and even less cleanup. Perfect for those evenings when you're exhausted from work and the last thing you want is to spend hours slaving over a hot stove. Yet, despite its simplicity, the flavor is anything but basic. The chicken is tender and juicy, the rice perfectly cooked, and the vegetables add a delightful burst of freshness. The entire family gobbles it up, leaving me with the satisfaction of a quick, easy, and delicious meal without sacrificing taste or nutrition.
What sets this recipe apart is the incredible versatility. Feel free to experiment with different vegetables. Add broccoli, peas, or green beans for a boost of nutrients and color. Spice things up with a dash of red pepper flakes for a little kick. Or, for a creamier version, stir in a dollop of sour cream or Greek yogurt at the end. The possibilities are endless, making this recipe a blank canvas for your culinary creativity. And let's not forget the leftovers! This dish reheats beautifully, making it perfect for packed lunches or a quick and satisfying dinner the next day. It's a true testament to efficient and delicious home cooking.
The Instant Pot not only cuts down on cooking time but also maximizes flavor. The pressure cooking process locks in the juices, resulting in incredibly tender chicken and perfectly fluffy rice. It’s a win-win situation, allowing me to spend more time with my family and less time in the kitchen. This recipe has become a regular feature in our weekly meal plan, a comforting and familiar dish that always satisfies. The whole family looks forward to it, knowing it’s a guaranteed hit. It's more than just a recipe; it's a testament to efficient and delicious home cooking, proving that quick doesn't have to mean boring or bland.
I often adapt this recipe based on what's available in my refrigerator. Sometimes I add extra carrots, other times I throw in some leftover spinach. The beauty of this dish is its adaptability. It's a perfect example of how a simple recipe can be transformed into something extraordinary with a little creativity. It’s my go-to recipe for busy weeknights, a delicious and healthy meal that always satisfies.
This recipe embodies my philosophy of simple, delicious, and efficient cooking. It’s the kind of meal that makes weeknights manageable and allows me to focus on what truly matters – spending quality time with my family. So, if you're looking for a quick, easy, and incredibly tasty dinner, give this Instant Pot Chicken and Rice a try. You won't be disappointed.
Beyond the recipe: The Instant Pot is truly a game-changer, and this is just one example of its versatility. I highly recommend exploring other Instant Pot recipes to discover even more time-saving and flavorful meals. It's an investment that will undoubtedly pay off in terms of time saved, delicious food, and overall kitchen efficiency. Try it, you won't regret it!
