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Instant Pot Chicken and Rice Dinner - Easy One-Pot Comfort Food

This comforting Instant Pot recipe combines tender chicken thighs with fluffy rice in a single cooking cycle for an easy weeknight dinner. With minimal cleanup and family-friendly flavors, it's the perfect one-pot solution for busy households.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs chicken thighs, boneless and skinless
  • 1.5 cups long-grain white rice
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 cup frozen peas (optional)
  • Fresh parsley for garnish

Method
 

Instructions
  1. Turn your Instant Pot to sauté mode and heat the olive oil. Season chicken thighs with salt, pepper, paprika, and thyme. Brown the chicken for 3-4 minutes per side, then remove and set aside.
  2. Add diced onion to the pot and cook for 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  3. Pour in chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Add rice and stir to combine.
  4. Place the browned chicken thighs on top of the rice mixture. Do not stir. Secure the lid, set valve to sealing position, and cook on high pressure for 8 minutes.
  5. Allow natural pressure release for 10 minutes, then quick release any remaining pressure. Carefully remove the lid.
  6. Stir in frozen peas if using, and let sit for 2 minutes to warm through. Fluff rice with a fork and garnish with fresh parsley before serving.

Notes

Rinse rice thoroughly before cooking to remove excess starch for fluffier results. Don't overcrowd the pot - chicken thighs should sit on top of rice in a single layer for even cooking.