Description
A flavorful and healthy Instant Pot chicken and rice recipe featuring tender chicken thighs cooked with fresh vegetables, aromatic garlic, and zesty lemon for a comforting one-pot meal.
Ingredients
Chicken
- 1 pound boneless, skinless chicken thighs or breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
Vegetables and Flavorings
- 1 small onion, diced
- 1 cup carrot, diced
- 8 cloves garlic, minced
- 1 lemon, juiced
- 1 teaspoon lemon zest
- 1 cup fresh or frozen peas
- 2 tablespoons fresh parsley, chopped, plus more for garnish
Grains and Liquids
- 1 1/2 cups uncooked white rice, rinsed and drained
- 2 cups low sodium chicken broth, divided
Instructions
- Season the Chicken: Generously season the chicken thighs or breasts with kosher salt and freshly ground black pepper on both sides. Set aside to allow the seasoning to penetrate.
- Sear the Chicken: Preheat your Instant Pot by pressing the Sauté function. Add the olive oil, then sear the chicken for 3 to 4 minutes per side until golden brown. Remove the chicken and set it aside on a plate.
- Sauté the Vegetables: Deglaze the pot with 1/4 cup of chicken broth, scraping up any browned bits stuck to the bottom. Add the diced onion and carrot, sauté for 2-3 minutes until softened while stirring often. Add minced garlic and cook for an additional 30 to 60 seconds until fragrant. Press Cancel to stop sautéing.
- Add Remaining Ingredients: Pour in the remaining chicken broth, lemon juice, and lemon zest. Stir in the peas, rinsed rice, and chopped parsley until everything is well combined. Place the seared chicken thighs on top without stirring them into the rice mixture.
- Pressure Cook: Close and seal the Instant Pot lid. Set to Manual High Pressure for 7 minutes. After cooking, allow a natural pressure release for 10 minutes, then carefully release remaining pressure by turning the valve.
- Shred and Serve: Remove the lid and shred the chicken using two forks. Mix the shredded chicken throughout the rice and vegetable mixture. Serve garnished with additional chopped parsley, a crack of black pepper, and lemon wedges for extra brightness.
Notes
- Use bone-in chicken thighs for more flavor but increase the cook time by 2 minutes if desired.
- For extra creaminess, stir in a tablespoon of butter or cream cheese after cooking.
- This recipe can be doubled but ensure your Instant Pot is not filled more than two-thirds.
- If using frozen chicken, increase the manual pressure cook time to 10 minutes.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
