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.
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.
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.