Instant Pot Chicken and Rice
Servings: 4 servings
Calories: 653kcal
This is the Instant Pot Chicken and Rice recipe to make if you love tender chicken, fluffy rice, and flavors that pop.
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Equipment
Ingredients
- 1 1/2 lb chicken thighs boneless skinless
- 1-1/2 cups white rice Jasmine or Basmati
- 1/2 cup red onion diced (½ small onion)
- 2 cloves garlic minced
- 1 poblano pepper diced
- 1 red pepper diced
- 1 14 oz can diced tomatoes drained
- 1 14 oz can black beans drained
- 1 cup chicken stock
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1-1/4 tsp jerk seasoning
- ½ tsp allspice ground
- 1/2 tsp thyme fresh (1 tsp if using dried)
- 1 ½ tsp salt
- 1/2 tsp pepper
Creamy Cilantro Yogurt Sauce
- 1 cup Greek yogurt
- ¼ cup cilantro minced
- 1 tbsp lemon juice
- ½ tbsp hot sauce
- Pinch of salt
Instructions
- Combine the jerk seasoning, allspice, thyme, salt, and pepper in a small bowl.
- Cut the chicken up into large bite-sized pieces.
- Saute the diced onion, poblano, and garlic in a little oil in the Instant Pot.
- Add in the tomatoes, chicken broth, lemon juice, and apple cider vinegar.
- Add the chicken and spice mixture to the pot. Stir everything before cooking the chicken for 8 minutes on the meat setting.
- While the chicken is cooking, make the yogurt sauce by combining the Greek yogurt, cilantro, lime juice, hot sauce, jerk seasoning, and salt.
- Release the pressure and add the rice, beans, and red pepper and cook everything for another 12 minutes on the rice setting. Use a natural release for 3 to 5 minutes.
- Serve with yogurt sauce.
- An option is to garnish with cilantro.
Notes
We prefer making this recipe with chicken thighs, it’s also excellent using breasts or a combination of the two.
Nutrition
Calories: 653kcal | Carbohydrates: 51g | Protein: 44g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 171mg | Sodium: 1717mg | Potassium: 1180mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1403IU | Vitamin C: 81mg | Calcium: 156mg | Iron: 5mg
