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One-Pot Instant Pot Chicken and Rice Recipe (Kosher)

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: broth, paprika, garlic powder. Pesach recipes and menu planner

Meat (Fleishig)

Instant Pot chicken and rice cooks bone-in chicken thighs on a bed of jasmine or basmati rice, with onion, garlic, paprika and thyme. The rice steams in the broth and absorbs the chicken juices.

Pressure Cooker Tips

Sear the seasoned thighs skin-side down using the sauté function, then cook the onion and garlic and deglaze the pot well so there are no browned bits stuck to the bottom, which can trigger a burn warning. Add the rinsed rice and broth, set the chicken on top, and pressure cook. Let the pressure release naturally without lifting the lid; the rice finishes in the residual steam.

Kosher Notes

This is a meat (fleishig) recipe. Use kosher-certified chicken broth. Kosher chicken is salted during koshering, so you may want to reduce the salt.

Leftovers

If the rice is still firm, close the lid for 2 to 3 more minutes. Leftovers keep for 3 days.

One-Pot Instant Pot Chicken and Rice Recipe (Kosher)
This one-pot Instant Pot chicken and rice recipe delivers tender, juicy chicken over perfectly steamed rice that's absorbed all those delicious pan juices.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 cups long-grain white rice jasmine or basmati work well
  • 1.75 cups chicken broth kosher certified
  • 6 bone-in, skin-on chicken thighs about 2.5 lbs total
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 2 tablespoons vegetable oil
  • 1/4 cup fresh parsley chopped, for garnish

Method
 

  1. Mix together salt, black pepper, paprika, thyme, and garlic powder in a small bowl. Pat chicken thighs dry and season both sides generously with the spice mixture.
  2. Set your Instant Pot to sauté mode and heat the vegetable oil. When hot, place chicken thighs skin-side down and cook for 3-4 minutes until golden brown. Flip and cook another 2-3 minutes. Remove chicken to a plate.
  3. Add diced onion to the pot with the remaining oil and chicken drippings. Sauté for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the rice and stir to distribute evenly.
  5. Place the browned chicken thighs on top of the rice, skin-side up. Do not stir or press the chicken down into the rice.
  6. Secure the lid and set the valve to sealing position. Cook on high pressure for 10 minutes. When cooking time is complete, let pressure release naturally for 10 minutes, then quick release any remaining pressure.
  7. Remove the lid carefully. Check that chicken has reached an internal temperature of 165°F and rice is tender. Let rest for 5 minutes before serving.
  8. Garnish with chopped fresh parsley before serving. Serve immediately while hot.

Notes

For best results, don't lift the lid during the natural pressure release time. The rice will continue cooking with residual heat. If rice seems too firm after resting, you can put the lid back on for 2-3 minutes to let steam finish the job. Leftovers keep in the refrigerator for up to 3 days and reheat well in the microwave.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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