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- 2 pounds boneless, skinless chicken thighs - 1 cup jasmine rice, rinsed - 1 medium onion, diced - 4 cloves garlic, minced For a delicious Instant Pot chicken and rice, you'll need chicken thighs. They stay juicy and tender. Rinsed jasmine rice gives the dish a lovely texture. Aromatics like onion and garlic add depth to the flavor. - 1 teaspoon dried thyme - 1 teaspoon dried oregano - ½ teaspoon smoked paprika Herbs and spices bring life to your meal. Dried thyme and oregano add a fresh taste. Smoked paprika gives a hint of warmth and richness. These simple additions make every bite tasty. - 2 cups chicken broth - Juice and zest of 1 lemon - 2 tablespoons olive oil Liquid ingredients are key for a great result. Chicken broth provides a savory base. Lemon juice and zest brighten the dish. Olive oil helps in sautéing and adds flavor. For the complete recipe, check the Full Recipe. Start by setting the Instant Pot to Sauté mode. Add two tablespoons of olive oil. Once the oil is hot, toss in one diced onion. Sauté the onion for about 3-4 minutes until it becomes soft and clear. Then, add four minced garlic cloves. Cook for one more minute until the garlic smells great. This step builds a strong flavor base for our dish. Next, season two pounds of boneless, skinless chicken thighs. Sprinkle salt, pepper, one teaspoon of dried thyme, one teaspoon of dried oregano, and half a teaspoon of smoked paprika. Mix it well. Add the seasoned chicken to the pot. Brown it for about 3 minutes on each side. This step is key for adding depth to the flavor. Now, stir in one cup of rinsed jasmine rice. Pour in two cups of chicken broth, the juice, and zest of one lemon. Make sure to scrape up any bits stuck to the bottom of the pot. This prevents burning and ensures a tasty meal. Close the lid and set the valve to Sealing. Select Pressure Cook on high for 8 minutes. It's crucial to follow this timing for best results. Once the cooking time is up, let the pressure release naturally for 10 minutes. This step helps keep the chicken tender. After 10 minutes, switch the valve to Venting to release any remaining steam. Always be careful when doing this. Open the lid and add one cup of frozen peas. Gently fold everything together. The heat from the dish will warm the peas quickly. Finally, serve the chicken and rice in bowls. Garnish with freshly chopped parsley for a nice touch. Enjoy this easy family meal! To make fluffy rice, rinse the jasmine rice well before cooking. Rinsing removes extra starch. This helps prevent clumping. The right liquid ratio is key too. For jasmine rice, use a 1:2 ratio of rice to liquid. If you want softer rice, add a little more broth. If the rice is too wet, reduce the liquid next time. To boost flavor, add herbs like basil or cilantro. Fresh herbs can brighten the dish. You can also try spices like cumin or curry powder. To make it spicy, add red pepper flakes or diced jalapeños. Start with a small amount and adjust to your taste. To keep your Instant Pot in good shape, clean it after every use. Wash the inner pot and lid with warm soapy water. Avoid using abrasive tools. If you face issues like the pot not sealing, check the rubber ring. Make sure it’s clean and properly placed. If your Instant Pot doesn't come to pressure, ensure the valve is set to Sealing. {{image_2}} You can swap chicken for other meats. Turkey thighs work well in this dish. They have a similar texture and flavor. If you prefer fish, try salmon. It cooks quickly and adds a nice twist. - Cooking times for various proteins: - Turkey thighs: Cook for 10 minutes on high pressure. - Salmon fillets: Cook for just 3 minutes on high pressure. To make this dish vegan, skip the chicken and use chickpeas. They add protein and fiber. You can also use tofu for a different texture. - Protein substitutes for vegetarian diets: - Chickpeas: Use 1 can, drained and rinsed. - Tofu: Use 14 ounces, cubed and pressed. You can change the flavors easily by adding different spices. Try curry powder for a warm taste. Smoked paprika adds a rich, smoky flavor. - Using different broths for variety: - Use vegetable broth for a vegan option. - Try coconut milk for a creamy texture and tropical taste. For more ideas, check out the Full Recipe for Instant Pot Lemon Herb Chicken & Rice . To store leftovers of your Instant Pot chicken and rice, let it cool first. Place it in an airtight container. This keeps your meal fresh. Glass or BPA-free plastic containers work best. Make sure to seal them tight to avoid air exposure. For freezing, portion the chicken and rice into smaller containers. Leave some space in the container for expansion. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat in the microwave or on the stove until hot. Stir it well to heat evenly. In the fridge, your chicken and rice can last about three to four days. If it smells off or looks discolored, do not eat it. Signs of spoilage include a slimy texture or sour smell. Always check before serving leftovers! Yes, you can use brown rice. However, you need to change the cooking time. Brown rice takes longer to cook than jasmine rice. Set the Instant Pot for 22 minutes on high pressure instead of 8 minutes. Also, add a bit more liquid. Use 2.5 cups of chicken broth instead of 2 cups. This ensures the rice cooks well and stays tender. If your Instant Pot fails to reach pressure, check a few things. First, make sure the lid is on tight and the valve is set to Sealing. If it still doesn’t work, look for food blocking the steam release. This can keep pressure from building. If the pot is too full, it might also cause issues. Make sure not to fill it over halfway with ingredients. To prep in advance, you can chop your onion and garlic the night before. Store them in the fridge in a sealed container. You can also season the chicken and keep it in the fridge. Just remember to add the rice and broth on the day you cook. This keeps everything fresh. You can also cook the dish and store leftovers for later. You learned how to make Instant Pot chicken and rice with simple steps. We covered essential ingredients, from chicken and jasmine rice to herbs and spices. I shared tips for perfect cooking, like sautéing aromatics and browning chicken. Variations let you swap proteins or go vegetarian, while proper storage keeps leftovers fresh. Embrace this dish for its flavor and ease. With practice, you can create a meal everyone will love.

Instant Pot Chicken and Rice

Elevate your dinner game with this delicious Instant Pot Lemon Herb Chicken & Rice recipe! Creamy jasmine rice paired with juicy chicken thighs and a burst of lemon flavor will make your taste buds dance. This easy recipe takes just 40 minutes and is perfect for busy weeknights. Discover how to create this flavorful dish step by step and impress your family with a meal they'll love. Click through to grab the full recipe and start cooking today!
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Ingredients
  

2 pounds boneless, skinless chicken thighs

1 cup jasmine rice, rinsed

1 medium onion, diced

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon smoked paprika

2 cups chicken broth

Juice and zest of 1 lemon

1 cup frozen peas

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: Set the Instant Pot to Sauté mode. Add olive oil and once hot, sauté the diced onion for about 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.

    Season the Chicken: Season the chicken thighs with salt, pepper, thyme, oregano, and smoked paprika. Add them to the pot and brown for about 3 minutes on each side. This step adds flavor.

      Add Rice and Broth: Stir in the rinsed jasmine rice, chicken broth, lemon juice, and lemon zest. Make sure to scrape up any browned bits from the bottom of the pot to prevent burning.

        Pressure Cook: Close the lid, ensure the valve is set to Sealing, and set the Instant Pot to Pressure Cook on high for 8 minutes.

          Natural Release: Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully switch the valve to Venting to release any remaining steam.

            Add Peas: Open the lid, add the frozen peas, and gently fold everything together. The heat from the dish will thaw them quickly.

              Garnish and Serve: Serve the chicken and rice mixture in bowls and garnish with freshly chopped parsley.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6