Garlic Herb Chicken and Rice made in the Instant Pot have fluffy buttery rice and Juicy Chicken thighs. This Instant Pot Garlic Herb Chicken and Rice is a wholesome dinner that entire family will love.
Crispy Juicy Chicken thigh with perfectly seasoned rice is one of those family-friendly recipes that you can make on any day. It is easy, healthy and made in an Instant pot in just about 15 minutes. This dish has so much of flavour in it from butter, lots of garlic and herbs.
I am really obsessed with this Chicken and Rice recipe. It turned out to be perfect with amazing flavours. If you ask me, there is nothing like a one-pot Chicken and rice dish. It is always filling and satisfying. You can easily double the recipe for a larger crowd.
I have been exploring my new Instant Pot in every possible way. So far I am really loving the pressure cooker. After trying Instant Pot Sweet Potato Chickpea Curry, I tried making rice in the Instant Pot. Cooking rice in the instant pot is easy with an amazing result.
Perfect grains of rice every single time. For a person like me who has been eating rice all her life was very happy with the result.
How to cook rice in the Instant Pot?
Cooking rice in the Instant Pot is easy peasy. Rice to water ratio and right timing is the key to perfect rice.
I cook rice in a pressure cooker or using cook and drain method. When cooking rice in an open pot and drain the extra liquid you don’t need to worry about rice to water ratio. Because once the rice is cooked, you drain excess water. On the other hand, cooking rice in a pressure cooker need exact rice-water ratio.
To cook perfect rice below are few tips
- Wash rice under running tap, until water runs clear.
- Measure water. As a general rule for every part of rice, you need two parts of water(1:2). But while cooking in Instant Pot because there is no evaporation of water, the amount of water you would need is less. The rice to water ratio would be 1:1.5
- Always add rice to warm water.
- While water is warming up, soak rice for 10 – 15 minutes.
These tips are for regular white rice, long grain Basmati rice and Brown rice. But rice varieties are not only limited to this. With my 15-20 years of experience in cooking rice, these few tips have always worked for me. But cooking perfect rice also depends on the quality of rice.
If the rice is of the starchy kind, you will have to adjust the quantity of water and time. Age of the rice grain also determines the end result. The older/aged, the better.
GARLIC HERB CHICKEN AND RICE IN INSTANT POT
Making Chicken and rice in Instant Pot is easy and convenient. No need for cleaning multiple pans of spending hours in the kitchen. Make it in the instant pot from start to finish in just 20 minutes.
Start with seasoning Chicken. Seasoning Chicken well and browning helps in developing flavour. I have used Chicken thighs but you can also use chicken breast instead.
Next is to caramelize onion and a lot of garlic in butter, which again ads lots of flavours. You can use Olive oil instead of butter, but believe me, it will not be the same. So for once keep your worries about calorie aside and use butter.
I have used a mix of herbs Oregano, thyme and parsley. But you can use any of your favourite herbs.
Using Chicken Stock instead of water makes the flavour robust. Use water or a mix of water and stock instead.
HOW LONG TO COOK RICE IN THE INSTANT POT?
Then comes the important part, cooking time. You could use pre-set option for cooking rice. But I prefer cooking it in manual mode, by setting a timer. After a lot of trial and error, I settled on 8 mins of high-pressure cooking and 10 minutes of natural pressure release.
While sauteing the instant pot heats up. And because of using soaked rice and warm stock, the overall cooking time reduces significantly. The Instant Pot goes to full high-pressure mode quickly.
Once you set the manual mode on and close the lid, it takes about 4-5 minutes to build pressure. And then the countdown begins. You would see no air coming out of the valves.
After 8 minutes the Instant Pot goes to standby mode. Switch it off and let it release pressure naturally for 10 minutes. Then realise pressure manually, using back of a spatula.
I know once you open the lid, it is very tempting to scoop out rice. But if you are not in a hurry you can let it rest for 10 minutes after opening the lid and then using a slotted spoon or fork separate the grain gently. Using a fork or a slotted spoon helps in keeping each grain of rice separately.
INSTANT POT GARLIC HERB CHICKEN AND RICE (STEP BY STEP VIDEO RECIPE)
OTHER INSTANT POT RECIPES YOU MIGHT LIKE
Easy and delicious Garlic Herb Chicken and rice made in the Instant Pot in 20 minutes. Healthy family-friendly dinner you can make on any day.
- 1.5 Cup Long Grain Basmati Rice
- 2.5 Cup Chicken Stock
- 1 tbsp Oil
- 2 tbsp Butter
- 1 large Onion
- 1.5 tbsp Garlic Minced
- 1.5 tbsp Mixed Herb (Oregano,Thyme,Parsley)
- 1 tspn Chili Powder
- 1 tbsp Paprika
- Salt to taste
- Pepper to taste
- Grated Parmesan to serve
- 5-6 Chicken Thighs With Bone
- 1 tspn Chili Powder
- 1 tbsp Lemon Juice
- 1 tspn Salt
- 1/2 tspn Pepper
First measure rice. Wash it until the water runs clear. Drain excess water and let it soak.
Measure Stock/ water required for cooking rice and keep it warm.
To Chicken, thighs add salt, pepper, chilli powder, lemon juice. Mix well. Keep aside while you are preparing other ingredients.
Turn on the Instant Pot and put it in Saute Mode.
When the Instant Pot is pre-heated, add Oil.
Add seasoned Chicken Thighs to the pot and sear it 2-3 minutes each side. Once they look light golden brown and crispy, remove and keep aside.
Add butter to the pot, followed by chopped Onion. Saute until Onion looks soft and translucent.
Add Chopped garlic and cook for another 30 seconds. Add herbs, Paprika, Chilli powder. Mix well.
Drain any extra liquid and add soaked rice.
Gently stir for 2-3 minutes to roast rice. (This step is optional, You can directly skip to the next step.)
Pour in warm stock or water. Season it with salt and pepper.
Arrange seared Chicken thighs in a single layer. Add any extra liquid that would have come from Chicken thigh while resting.
Switch Instant Pot to manual mode. Set the timer for 8 mins. And let the Instant Pot do its job.
When the timer is off, let the pressure release naturally for 8-10 minutes. Then release pressure using back of a spoon manually.
Once the pressure is released completely, open the lid and let it rest for another 10 minutes.
Using a slotted spoon or fork separate rice grain gently.
While serving sprinkle some parsley and parmesan cheese.
- While seasoning Chicken salt is already added and Stock also has some amount of salt. So adjust salt at the end accordingly.
- Adjust the amount of chilli powder as per your taste.
- Substitute Stock with a mix of stock and water.
- While you Saute, if the Pot gets heated, Off the Instant Pot for 1-2 minutes. The contained heat at the bottom should be enough to do the rest of the work.
To Avoid Burn Notification
To avoid burn notification, make sure you deglaze the inner pot after adding the stock. Once you add stock, scrap the bottom of the pot to remove any stocky brown bits from the bottom.
To Make Chicken and Rice pressure Cooker
To make Chicken and Rice in the Pressure cooker, increase the amount of water to 3 cups.
The steps would be the same. Once you close the lid, let the pressure build. Reduce flame after one whistle and let it be on low flame for 6-7 minutes. Switch off the flame and let the pressure release naturally.