Chicken and rice may not make everyone think about their Grams but this recipe makes me think of mine! Try this EASY Instant Pot Chicken and Rice recipe and create a new family favorite.
Who doesn’t love comfort food? I know I do and when I think comfort food I think of the Chicken and Rice dish my Grams made when I was a kid. What we are talking about here is a good ol’ fashioned hearty but healthy meal!
Now Grams didn’t have an Instant Pot but she did have one of those old timey pressure cookers that look like they wouldn’t last 5 seconds under any pressure what so ever. Thank goodness she did her version on the stove top! I was lucky enough to get to chop the carrots and onions (my Grams may have had an ulterior motive for having me chop the onions come to think of it!) and now I am having Maddi do the same in our kitchen – sans onion chopping.
Gigi showed up for this video when she “smelled” what I was cooking! She remembered this dish and was so happy that I was recreating it. Keep in mind this would be great with turkey too! Let’s get right to the recipe.
Chicken and rice may not make everyone think about their Gramma but this recipe makes me think of mine! Try this EASY Instant Pot Chicken and Rice recipe and create a new family favorite.
- 4-6 each chicken thighs skin on or off
- 2 cups jasmine rice I used jasmine brown rice
- 1 each onion sliced
- 6-8 cloves garlic chopped
- 3 each carrots chopped
- 1 tbsp tomato paste
- 1.5 tbsp soy sauce
- 1 tbsp worcestershire sauce optional
- 2 cups chicken stock or 2.5 total cups if not using wine
- 1/2 cup white wine or white vermouth
- 1 each bay leaf
- 1 pinch dry oregano
- 1 pinch dry basil optional
- salt and pepper to taste
- 3 stalks green onion thinly sliced
- 2 tbsp olive oil
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Add 2 tablespoons olive oil and heat up your Instant Pot using the Saute mode. Once it's hot add your chicken. Salt and pepper the tops as they are sauteing. Brown for about 5 minutes, turn and repeat browning and sprinkle with salt and pepper. Remove chicken, once it's browned on the outside, and set aside. It does NOT have to be cooked through.
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While still on Saute add sliced onion to the pot. Stir for a minute or two then add garlic. Saute until you smell the garlic release its yummy fragrance. Add tomato paste and dried oregano, basil and bay leaf and give a stir.
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De-glaze the Instant Pot by adding 1/2 cup wine or stock. Using a wooden spoon put some elbow grease into it and get that browned goodness scraped off the bottom!
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Please be sure to layer ingredients in this order: chicken, followed by: carrots, rice, soy and worcestershire sauce then chicken stock. Make sure the rice is submerged under the liquid but don't push it to the bottom LEST you see that nasty burn word! Layer tomatoes on top.
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Close the lid, turn venting knob to sealing position and cook at High Pressure for 7 minutes.
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Natural Release for 12 minutes, then turn Venting Knob to Venting Position
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Season with salt and pepper to taste. Toss rice with a fork to fluff and add a topping of green onion for a flavorful and colorful crunch.
More of a visual learner? Follow along with Gigi and I while we make this recipe!
Be sure to try this delicious comfort food recipe and if you’re lucky enough to have a helper…give ’em the onions to chop!
Do you have a favorite relative recipe?
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