CHICKEN AND RICE WITH INSTANT RICE RECIPES

INSTANT POT® SPANISH CHICKEN AND RICE RECIPE | ALLRECIPES

Instant Pot® Spanish Chicken and Rice Recipe | Allrecipes image

This delicious arroz-con-pollo-esque dish is so easy to make with the Instant Pot®! Colorful, appetizing, and nourishing, this meal comes together in a flash and is chock full of flavor! I hope it becomes your next favorite weeknight meal. Squeeze lime or lemon wedges over if you like!

Provided by Diana71

Categories Chicken Thighs

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 ½ pounds bone-in, skin-on chicken thighs
1 pinch salt, or more to taste
2 tablespoons olive oil
1 red bell pepper, diced
½ onion, sliced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground red pepper
1 teaspoon dried oregano
½ teaspoon ground white pepper
1 pinch red pepper flakes
1 pound tomatoes, diced
1 ½ cups chicken broth
1 cup long-grain rice
1 cup frozen peas, partially thawed

Steps:

Rub each chicken thigh down with salt.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Add chicken thighs and cook until browned, about 3 minutes per side. Remove and set aside.
Place bell pepper, onion, and garlic in the pressure cooker. Saute until starting to soften, about 1 minute. Add salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes; mix well. Cook until onion is translucent and softened, 3 to 5 minutes, making sure not to burn it.
Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.
Pour in rice. Return chicken thighs to the pot, on top of rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Mix in peas. Replace and lock lid to heat peas, about 5 minutes.

Nutrition Facts : Calories 334 calories, CarbohydrateContent 21.4 g, CholesterolContent 72.2 mg, FatContent 17 g, FiberContent 3.1 g, ProteinContent 23.3 g, SaturatedFatContent 4 g, SodiumContent 1020.2 mg, SugarContent 5.4 g

BEST INSTANT POT CHICKEN & RICE RECIPE - HOW TO MAKE ...

Best Instant Pot Chicken & Rice Recipe - How To Make ... image

This easy instant pot chicken and rice is the perfect weeknight dinner recipe.

Provided by Lena Abraham

Categories low-cost easy chicken dinner lunch poultry

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 tbsp. extra-virgin olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. smoked paprika
1 c. white rice
Kosher salt
Freshly ground black pepper
1 1/4 c. low-sodium chicken broth or water
2 medium carrots, diced
1 red bell pepper, chopped
3 boneless skinless chicken breasts
Freshly chopped parsley, for garnish

Steps:

Preheat Instant Pot by setting to “Sauté”. Add oil and cook onion until softened, 3 to 4 minutes. Add garlic, oregano, and paprika and cook until fragrant, 1 minute. Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper. Close lid, change setting to manual or "Pressure Cook" and set for 8 minutes on High. When 8 minutes is up, let pot decompress naturally for 10 minutes, then release pressure, remove lid, and shred chicken. Top with parsley before serving.

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BEST INSTANT POT CHICKEN & RICE RECIPE - HOW TO MAKE ...

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