Name: Instant Pot Chicken and Rice
Cook time: 7 min
Total time: 41 min
Yield: 4
Ingredients: 4 Chicken thighs; 2 cup Jasmine rice; 1 Onion (sliced); 6 clove Garlic (minced); 2 Carrots (chopped); 2 Tomatoes (quartered); 1 tbsp Olive oil; 1 tsp Tomato paste; pinch Dried oregano; pinch Dried basil; 2 cup Unsalted chicken stock; 1.5 tbsp Soy sauce; Salt; Ground black pepper; 2 stalk Green onion (thinly sliced) (Garnish)

Instructions

6 steps

Optional: Heat up the Instant Pot using the "Sauté More" function. Wait until it says "HOT" on the screen (about 8 minutes). Pat dry the chicken with a paper towel and season one side generously with salt and black pepper. Add 1 tablespoon of olive oil to the Instant Pot and swirl to coat the bottom. Add the chicken (seasoned side down) and brown for 5 minutes. Lightly season the other side, flip, and brown for another 5 minutes. Set the chicken thighs aside. If you are skipping this browning step, add the chicken in the pressure cooking step.

Make sure the Instant Pot is as hot as it can be to induce a Maillard reaction and prevent the chicken from sticking.

Add sliced onions and 1 teaspoon of tomato paste to the pot and sauté for two minutes. Add a pinch of dried oregano and dried basil and sauté for another minute. Add minced garlic cloves and sauté for another 30 seconds.

Pour ½ cup of unsalted chicken stock into the Instant Pot and deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

To prevent the "BURN" error, first layer the browned chicken and chopped carrots at the bottom of the pot. Add 1½ tablespoons of regular soy sauce and 2 cups of Jasmine rice. Pour in 1½ cups of unsalted chicken stock. Layer quartered tomatoes on top. With the Venting Knob in the Venting Position, close the lid, then turn the Venting Knob to the Sealing Position. For chicken thighs, pressure cook at High Pressure for 7 minutes, then Natural Release for 12 minutes. For boneless chicken breasts, pressure cook at High Pressure for 5 minutes, then Natural Release for 12 minutes. After 12 minutes, turn the Venting Knob to the Venting Position, and open the lid carefully once the Floating Valve drops. If you like, you can shred the chicken and add it back into the rice.

Make sure the rice is fully submerged in the cooking liquid.

Taste and season with more salt (we added 3 large pinches). Press "cancel" to turn off the heat, then fluff the chicken and rice before serving.

Season with more salt because the flavor boost will be quite dramatic.

Garnish with thinly sliced green onions and serve.

Notes

Skipping Browning

If you are skipping the browning chicken step, add the chicken during the pressure cooking step.

Chicken Substitutions

Bone-in, skin-on chicken thighs are recommended for better results. You can substitute with chicken breasts or drumsticks, but adjust cooking time accordingly. White meat will be drier than dark meat due to having less fat.

Rice Substitutions

This recipe is crafted for Jasmine rice. If substituting with other types of rice, adjust cooking time accordingly. If using a rice that requires a longer cooking time (e.g., brown rice), use bone-in, skin-on chicken thighs to prevent the chicken from drying out.

Tomato Variation

Different tomatoes vary in taste, aroma, sweetness, and acidity; balance the flavors based on the tomatoes used.

Stock Selection

Unsalted chicken stock is preferred for better flavor control. If using salted stock, be aware that sodium levels vary between brands and adjust salt accordingly.

Instant Pot Chicken and Rice

Recipe info

Cooking timeline

Ingredients

Garnish