This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
For many of us, an electric pressure cooker has changed our lives for the better. **Raises hand**
Dry beans now cook in less than an hour. <–I’m writing this while chickpeas cook in the Instant Pot for dinner. Chicken stock is ready in just a couple of hours. This means I can make stock and soup on the same day, using the same pot. And I have more time to enjoy the evening with my family thanks to the hands-off, one-pot nature of Instant Pot dinners.
I’m an electric pressure cooker convert. Maybe more of an enthusiast at this point. That’s something I never thought I would say….
There was a time when I feared this appliance. The thought of a pressure cooker exploding on my counter was enough to keep me from even opening the Instant Pot box for over a year. Just think of how many bowls of soup and quarts of chicken stock I could have made during that time. Travesty, I know. Fear held me back.
(This sounds like a life lesson that applies to more than just the Instant Pot. Says the gal who is anxious and afraid to fly, yet boarding a plane for Iceland in four days. Fear is not going to hold me back this time.)
Back to the Instant Pot, and today’s recipe which you’ve probably guessed is made in the Instant Pot or your electric pressure cooker of choice.
This Instant Pot chicken and rice recipe is as easy as a dinner recipe can get. It’s truly a one-pot, dump the ingredients and forget about it kind of meal. That’s the kind of meal that I need in my life around this time of year (#endofschool). Okay, let me be honest. That’s the kind of meal I need in my life all year.
This meal has been my go-to on Wednesday nights, our busiest day of the week. With this meal, I don’t have to worry about adding anything to the slow-cooker in the morning, or mixing together any ingredients before heading out for the day. When we get home from work/school/life/karate, the simple ingredients are added to the Instant Pot and within 30 minutes a nourishing dinner is ready to be enjoyed. A dinner that’s enjoyed by the whole family.
One more thing…
Remember when we talked about simplifying real food with a capsule pantry? This meal is a perfect example of a capsule pantry meal. With just a few simple, multi-purpose, nourishing ingredients, a quick and easy meal can be made at home. The same ingredients can also be used to create so many other meals. That’s the beauty and simplicity of a capsule pantry.
Instant Pot Chicken and Homemade Yellow Rice (Pressure Cooker Recipe)
This Instant Pot chicken and rice recipe is as easy as a dinner recipe can get. It’s truly a one-pot, dump the ingredients and forget about it kind of meal.
- 1.5 lbs boneless skinless chicken thighs sprinkled with salt and pepper
- 3 TB extra virgin olive oil or avocado oil, divided
- 1 medium yellow onion diced (about 1 cup once diced)
- 1 large carrot diced (about ½ cup once diced)
- 4 garlic cloves minced, or 1/2 tsp garlic powder
- 1 3/4 cups chicken broth or veggie broth/stock or water
- 1 1/2 cups long grain white rice uncooked and rinsed under water in a sieve for 1-2 minutes
- 1 1/2 tsp paprika
- 1 tsp turmeric powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp salt to taste
- ½ tsp black pepper
- 1 cup frozen green peas
Sprinkle the chicken thighs with a few pinches of salt and pepper. Set aside.
In a small bowl, whisk together the paprika, turmeric, oregano, cumin, salt, and pepper. If you’re not using fresh garlic, also add garlic powder to this mixture.
Add 2 tablespoons of oil to the Instant Pot. Make sure the oil evenly coats the base of the pot. Turn on the Instant Pot to Saute, Normal.
Once hot, add the onion and carrots. Saute for 3-4 minutes. Add the garlic and saute for another minute, until fragrant. Add the seasonings and stir to evenly coat the veggies.
Press Cancel to turn off the heat.
Add the broth or water, 1 tablespoon of oil, and rice. Stir to combine the ingredients. Place the chicken thighs on top (do not stir).
Secure the lid and set to Sealing. Set the Instant Pot to Manual, High Pressure, for 8 minutes.
Once the rice is done cooking, let the pressure release naturally for 10 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid.
Shred the chicken with two forks. Fluff the rice with a fork. Add the frozen green peas and stir to combine the chicken, peas, and rice. Serve once the peas are warm/room temperature.