Instant Pot Chicken and Rice

Prep

10 min

Pressure

6 min

Release

10 min natural

Amounts are written for a 6-quart cooker. Total time includes estimated pressurization and release.

Ingredients

• 1 tbsp butter
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1½ cups long grain white rice, rinsed
• 1½ cups chicken broth
• 1½ lb boneless skinless chicken thighs
• 1 cup frozen peas and carrots
• salt and pepper, to taste

Instructions

1. Switch to Sauté and melt the butter. Add the onion and cook until it softens, about 4 minutes.
2. Stir in the garlic, then the rice. Keep stirring for about a minute so the rice toasts a little in the butter.
3. Pour in the broth and scrape the bottom of the pot well. Nothing stuck down there means no burn warning later.
4. Lay the chicken thighs over the rice and season everything with salt and pepper.
5. Lock the lid and pressure cook for 6 minutes. Let the pot sit for 10 minutes so the pressure drops on its own, then vent the rest. Open only once the float valve drops.
6. Check that the thickest thigh reaches 165°F (74°C). Lift the chicken out and slice it.
7. Fluff the rice with a fork and stir the peas and carrots through. The heat of the rice thaws them. Lay the chicken back over the top and serve.