Description
A delicious and easy recipe for chicken and rice cooked in the Instant Pot.
Ingredients
Scale
- 1 to 1 1/2 pounds boneless chicken thighs
- 2 teaspoons olive oil
- 2 Tablespoons butter
- 1 small onion (finely chopped)
- 8 oz white mushrooms (sliced)
- 4 cloves garlic (minced)
- 2 cups chicken broth
- 1 1/2 cups uncooked long grain white rice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon poultry seasoning
- Salt and Pepper
- 2 Tablespoons fresh parsley
Instructions
- Heat Instant Pot using the Saute function.
- Drizzle oil into the base of the pot. Season chicken with salt and pepper. Add to hot oil and brown on both sides for 2-3 minutes, until nicely browned. Remove from pot and set aside.
- Add butter and stir until it is melted. Add onions and mushrooms to the pot. Cook for about 5 minutes until they are starting to soften. Mix in garlic and cook for another minute.
- Pour in chicken broth, rice, thyme, oregano, Italian seasoning, poultry seasoning, salt and pepper. Stir until well combined.
- Gently arrange chicken on top of the rice mixture.
- Close and lock the lid. Switch Instant Pot to manual high pressure and cook for 9 minutes. Let it naturally release for 5 minutes, quick releasing to finish.
- Remove the chicken and fluff the rice with a fork. Top with a generous amount of parsley to serve.
Notes
- This dish is perfect for a quick weeknight dinner.
- You can substitute the chicken thighs for chicken breasts if preferred.
- Feel free to add additional vegetables for more flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg