Instant Pot Chicken and Rice

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often less expensive.

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is usually cheaper.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while water with seasoning is a budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

Blend 2 bunches of cilantro with 2 cups of water to create cilantro water.

Preheat the Instant Pot by selecting the 'Sauté' function.

Add avocado oil to the pot once it's preheated.

Sauté chopped onion and garlic until translucent and starting to brown.

Quickly add brown rice to the pot after the onion and garlic are ready.

Pour the cilantro water into the pot.

Add the chicken thighs seasoned with salt and black pepper on top of the rice and liquid.

Close the lid of the Instant Pot and ensure the valve is set to sealing.

Select 'Manual' and set the timer for 22 minutes for brown rice and chicken thighs.

Wait for the Instant Pot to finish cooking and beep.

Allow for natural pressure release for 15 to 20 minutes until the safety pin drops, indicating pressure has released.

Open the lid and shred the chicken thighs inside the pot.

Sprinkle cilantro on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens