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–+ servings
Overhead shot of chicken thighs and vegetable rice

Chicken and Rice Recipe

This Chicken and Rice Recipe is a family favorite! Juicy chicken thighs are paired with a flavorful veggie rice to make a healthy, hearty dinner under 300 calories per serving!
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 271 kcal

Ingredients
  

  • 4 bone-in skin-on chicken thighs about 2 lb
  • 1 3/4 teaspoon fine sea salt divided
  • 1/2 teaspoon ground black pepper divided
  • 1 teaspoon ground cumin divided
  • 1 1/2 teaspoons paprika divided
  • 2 tablespoons olive oil
  • 1 medium onion medium dice (1 cup chopped)
  • 3 medium carrots peeled and chopped into 1⁄4” semi circles (1 1⁄4 cup chopped)
  • 6 garlic cloves minced
  • 1 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • 1 1/2 cups Jasmine rice rinsed
  • 3 cups chicken broth or vegetable broth
  • 1 cup frozen peas
  • 2 tablespoons lemon juice
  • 1/3 cup chopped parsley

Instructions
 

  • Prepare all the ingredients in advance to ensure that the cooking process goes smoothly and to prevent burning or too much liquid evaporating in the Instant Pot.
  • In a small bowl mix together: 1 tsp salt, 1⁄4 tsp pepper, 1⁄4 tsp cumin and 1⁄2 tsp paprika.
  • Pat chicken dry with paper towels and sprinkle chicken thighs all over with the spice mixture.
  • Click the “Saute” setting on your Instant Pot and allow it to heat up until it reads “Hot”.
  • Add the olive oil to the instant pot and place the chicken thighs skin side down, allowing them to cook on “High” for about 5 minutes until the skin is lightly golden and crisp. Flip the chicken thighs with tongs and cook for 2 minutes on the other side. Transfer the chicken to a plate and set aside. Leave any remaining oil in the Instant Pot.
  • To the Instant Pot (still on the sautee setting), add the onion and carrot. Sautee on “Medium” heat for 5-7 minutes or until the onion is translucent and somewhat softened. Mix in the garlic, dried oregano, 1⁄2 tsp cumin, 1 tsp paprika, 3⁄4 tsp salt, 1⁄4 tsp pepper, and tomato paste. Saute on “Medium” for 2 minutes, mixing often.
  • Pour the broth into the pot and use your spoon to scrape down any bits that are stuck to the bottom of the pan.
  • Place the seared chicken into the pot (skin side facing upwards) and press down so they’re submerged in liquid at the bottom of the pan.
  • Sprinkle over the rice and press it into the liquid with your mixing spoon, and give it a bit of a mix. The liquid should fully cover the rice.
  • Cover the Instant Pot and set the Instant Pot to “Pressure Cook” on “High Heat” for 10 minutes.
  • Once the time is up, all the pressure to naturally release for 5 minutes. Then, press the Quick Release button, to finish releasing the pressure. Do NOT open the pressure cooker lid if the float valve is up; it MUST be fully down to ensure safety.
  • Once it is safe to remove the lid, uncover and remove the chicken pieces onto a plate.
  • Add the peas, lemon and chopped parsley to the rice and fluff with a fork.
  • Transfer the rice to a serving plate with the chicken. Enjoy!

Nutrition

Calories: 271kcalCarbohydrates: 36gProtein: 13gFat: 9gSodium: 1480mgFiber: 4.2gSugar: 7g
Keyword #Instant Pot, chicken thighs
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