Ingredients
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- 1 pound boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1 cup frozen peas and carrots (optional)
- Fresh parsley for garnish (optional)
Instructions
- Sauté Chicken: Set the Instant Pot to ‘Sauté’ mode. Add a splash of oil and brown the chicken pieces on both sides for about 3-4 minutes. Remove and set aside.
- Cook Aromatics: In the same pot, add onion and garlic, sautéing until softened (about 2 minutes).
- Combine Ingredients: Stir in the rice, paprika, thyme, salt, and pepper. Add the chicken broth and the browned chicken back into the pot.
- Seal and Cook: Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes.
- Release Pressure: Once cooking is complete, let the pressure release naturally for 5 minutes, then do a quick release.
- Add Veggies: If using, stir in the frozen peas and carrots, allowing them to heat through.
- Serve: Fluff the rice with a fork, garnish with fresh parsley if desired, and serve hot.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Serving Size: 4
- Calories: 350kcal
- Fat: 8g
- Carbohydrates: 40g
- Protein: 30g