Instant Pot Chicken and Rice is a quick, flavorful, and comforting one-pot meal that's perfect for busy weeknights. This recipe combines tender chunks of chicken thighs with aromatic vegetables, fragrant spices, and hearty rice. Using an Instant Pot ensures that everything cooks to perfection in a fraction of the time compared to traditional methods.

The dish begins with a sauté of onions, bell peppers, and garlic, which build a savory base. The chicken is then browned with a blend of herbs and spices, including paprika, turmeric, and dried oregano and basil, adding depth and color. Long-grain white rice and diced tomatoes are mixed in, providing a satisfying texture and a burst of flavor.

Once everything is combined, the Instant Pot does the heavy lifting, cooking the ingredients under high pressure to infuse the flavors and cook the rice evenly. A quick addition of frozen peas at the end adds a pop of color and a touch of sweetness.

Ideal for a weeknight dinner or meal prep, this dish is not only delicious but also easy to make, with minimal cleanup. The result is a hearty and nutritious meal that’s sure to please the whole family.

Instant Pot Chicken and Rice

Ingredients:

• 1 lb boneless, skinless chicken thighs (cut into chunks)
• 1 cup long-grain white rice
• 1 cup chicken broth
• 1 can (14.5 oz) diced tomatoes (with their juices)
• 1 cup frozen peas
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 bell pepper (chopped)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp paprika
• 1/2 tsp turmeric (for color)
• Salt and pepper (to taste)
• 2 tbsp olive oil

Cooking Steps:

1. Sauté the Vegetables: Set the Instant Pot to "Sauté" mode. Add olive oil. Once hot, add the chopped onion, bell pepper, and garlic. Sauté for about 2-3 minutes until softened.
2. Brown the Chicken: Add the chicken chunks to the pot. Season with salt, pepper, paprika, oregano, basil, and turmeric. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned.
3. Add Rice and Tomatoes: Stir in the rice and diced tomatoes (including the juices). Mix well to combine with the chicken and vegetables.
4. Add Broth: Pour in the chicken broth. Stir to ensure the rice and chicken are evenly distributed.
5. Cook: Secure the lid on the Instant Pot and set it to "Manual" or "Pressure Cook" mode for 8 minutes on high pressure. Ensure the valve is set to "Sealing."
6. Release Pressure: When cooking is complete, allow the Instant Pot to release pressure naturally for 10 minutes. After 10 minutes, carefully release any remaining pressure by turning the valve to "Venting."
7. Add Peas: Open the lid and stir in the frozen peas. Let the residual heat cook the peas for a couple of minutes.
8. Serve: Fluff the rice with a fork and serve. Enjoy your quick and easy meal!

Nutrition Facts (per serving, assuming 4 servings total):

Nutrient	Amount
Calories	350
Protein	25g
Carbohydrates	45g
Fat	8g
Saturated Fat	1g
Cholesterol	100mg
Sodium	600mg
Fiber	4g
Sugar	4g

This recipe is versatile, so you can add other vegetables or adjust the seasonings to your taste. Enjoy your Instant Pot meal!