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rice and chicken cooked in a pressure cooker.

Pressure Cooker Rice and Chicken

Ajoke
This pressure cooker rice and chicken recipe: A quick one pot chicken and rice recipe perfectly cooked in a pressure cooker in under 20 minutes. The chicken thighs are perfectly tender, juicy and the rice is fluffy and full of flavour.
4.98 from 39 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, British
Servings 4
Calories 667 kcal

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 2 cups golden Sella basmati rice
  • 3 cups chicken broth
  • 3 tablespoons tomato paste
  • 3 tablespoons oil
  • 3 large Garlic cloves chopped
  • ⅓ cup onions chopped
  • ½ teaspoon salt optional
  • 1 bay leaf

Chicken thighs seasoning rub

  • 6 Boneless skinless chicken thighs 600g (1 ½ lb)
  • 1 teaspoon dried thyme
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon Oregano
  • ½ teaspoon Cayenne pepper
  • 1 teaspoon salt

Instructions
 

  • Start off by seasoning the chicken thighs with the chicken rub and set aside
  • Add rice to a bowl and rinse under cool water until water runs clear.
  • Turn pressure cooker to browning setting or saute if using an Instant Pot. Add oil then once it is hot or when it starts shimmering, add the seasoned chicken thighs and sear on both sides for three minutes each or until golden and crispy. Pressure king pro browning settings work for 3 minutes at a time, turn the settings back on and continue searing the chicken. Remove the chicken thighs from the pot and set aside
  • Add chopped onions and garlic to the pressure pot and saute for a minute or two until soft and translucent and flavour from the onion and garlic is released.
  • Add the tomato paste and stir for another minute. Then followed by the washed basmati rice then stir to combine.
  • Add the chicken broth to the pot, bay leaves and stir to combine, then return the chicken thighs to the pot. Place them over the rice.
    Put the pressure cooker lid on securely to lock, turn the valve to close or sealed position if using instant pot. Select the meat function or high pressure if using instant pot and cook for 5 minutes.
  • Once it is done (timer counts down) allow the pressure to naturally release or a quick release if you can’t wait (but be careful when doing a quick release) Take off the lid of the pressure cooker
  • Remove the chicken to a separate plate and fluff the rice with a fork before mixing to combine. If you want, you may shred the chicken thighs to serve with the rice or serve with the rice as it is.

Notes

Other types of rice and their water ratio
  • Golden Sella basmati rice: 1 ½ cups of water or broth to 1 cup of rice: 5 minutes cooking time.
  • Pure Basmati rice (Indian basmati rice) or Jasmine rice: 1⅓ cup water or broth to 1 cup of rice: 5 minutes cooking time
  • Long grain Brown rice: cooks longer than any other type of rice: 1 ¼ cup water to 1 cup of rice: 20 minutes cooking time
  • Easy cook white rice: 1 cup of water to 1 cup of rice

Nutrition

Calories: 667kcalCarbohydrates: 81gProtein: 41gFat: 19gSaturated Fat: 3gCholesterol: 161mgSodium: 1770mgPotassium: 832mgFiber: 3gSugar: 2gVitamin A: 820IUVitamin C: 16mgCalcium: 75mgIron: 4mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword instant pot rice and chicken, pressure cooker rice and chicken, pressure cooker rice recipes
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