Easy Instant Pot Chicken and Rice
Prep Time
10 mins
Cook Time
27 mins
release pressure
5 mins
Total Time
37 mins
 

A one-pot Instant Pot chicken thigh recipe that's warm and comforting and easy to make!

Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Instant Pot
Servings: 4 -6 servings
Author: Kiran Dodeja Smith
Ingredients
  • 4 or 5 boneless chicken thighs
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1 cup brown rice
  • 1 1/4 cups chicken stock + 2 TBSP
  • 1/2 cup onions diced
  • 1/2 cup celery chopped
  • 1/2 cup or 3 carrots, peeled and chopped
  • 1 TBSP avocado or olive oil
Instructions
  1. Season chicken thighs with garlic powder, salt and pepper. Add oil to Instant Pot and push Saute button.
  2. Add chicken thighs and cook both sides for 1-2 minutes on each side. Note: they will not be cooked through, which is fine. After cooking both sides, remove and set aside.
  3. Add the 2 TBSP of chicken stock to deglaze the bottom of the pot, and then add vegetables. Cook, stirring a few times, for 1 minute. Add the rice, stir and add the 1.25 cups of chicken broth. Hit Cancel on the Instant Pot.
  4. Add chicken back on top of rice and veggies and place the lid on top, setting the pressure knob to sealed position. Press Manual and adjust time to 22 minutes.
  5. Let cool for 5 - 10 minutes before pressing Cancel releasing pressure. Remove lid and shred chicken with two forks and mix into rice. Serve warm.
Nutrition Facts
Easy Instant Pot Chicken and Rice
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.