Description
A quick and easy chicken and rice dish made in the Instant Pot, perfect for a weeknight dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 cup frozen peas and carrots
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Set the Instant Pot to sauté mode and add olive oil.
- Season the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper. Add the chicken to the pot and brown on both sides, about 3-4 minutes per side.
- Remove the chicken from the pot and set aside.
- Add rice to the pot and stir to coat it in the oil. Pour in the chicken broth and mix well.
- Place the chicken thighs back on top of the rice mixture. Close the lid and set the valve to sealing.
- Cook on high pressure for 10 minutes. Once done, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- Stir in the frozen peas and carrots. Let sit for a few minutes until heated through.
- Serve garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
Keywords: instant pot recipes, chicken and rice, easy instant pot meals, quick dinner recipes