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Instant Pot Chicken And Rice

Creamy Instant Pot Chicken and Rice Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 tsp paprika
  • 2 cups long-grain white rice
  • 2 cups chicken broth
  • 1 tsp salt
  • ½ cup frozen peas
  • ¼ cup heavy cream
  • Black pepper to finish

Method
 

  1. Set Instant Pot to Sauté high. Heat oil and sear chicken thighs until golden, about 4 minutes per side. Transfer to a plate.
  2. Add onion and cook 3 minutes until softened. Stir in garlic and paprika, cook 30 seconds.
  3. Pour in broth, scraping up browned bits. Stir in rice and salt, then nestle chicken and its juices into the liquid. Lock lid, seal valve, and pressure cook on high for 8 minutes. Quick release.
  4. Gently fold in peas and cream. Let sit with lid off for 2 minutes, then fluff rice and serve with black pepper.

Notes

This recipe works best with long-grain white rice like jasmine or basmati. The pressure build time isn’t included in the cook time, so plan for about 10 minutes extra for the pot to come to pressure. For a stovetop version, see the FAQ.