Simple Way to Instant Pot Brown Rice And Chicken Broth

Instant Pot&Reg; Spanish Chicken And Rice

It's perfect for those of you who are new to the instant pot or simply want a quick and easy.

Recipe Summary Instant Pot&Reg; Spanish Chicken And Rice

This delicious arroz-con-pollo-esque dish is so easy to make with the Instant Pot®! Colorful, appetizing, and nourishing, this meal comes together in a flash and is chock full of flavor! I hope it becomes your next favorite weeknight meal. Squeeze lime or lemon wedges over if you like!

Ingredients | Instant Pot Brown Rice And Chicken Broth

1 ½ pounds bone-in, skin-on chicken thighs

1 pinch salt, or more to taste

2 tablespoons olive oil

1 red bell pepper, diced

½ onion, sliced

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground red pepper

1 teaspoon dried oregano

½ teaspoon ground white pepper

1 pinch red pepper flakes

1 pound tomatoes, diced

1 ½ cups chicken broth

1 cup long-grain rice

1 cup frozen peas, partially thawed

Directions

Rub each chicken thigh down with salt.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Add chicken thighs and cook until browned, about 3 minutes per side. Remove and set aside.

Place bell pepper, onion, and garlic in the pressure cooker. Saute until starting to soften, about 1 minute. Add salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes; mix well. Cook until onion is translucent and softened, 3 to 5 minutes, making sure not to burn it.

Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.

Pour in rice. Return chicken thighs to the pot, on top of rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Mix in peas. Replace and lock lid to heat peas, about 5 minutes.

You can use frozen, slightly thawed edamame instead of frozen peas, if desired.

Info | Instant Pot Brown Rice And Chicken Broth

prep: 15 mins cook: 40 mins additional: 15 mins total: 1 hr 10 mins Servings: 6 Yield: 6 servings

TAG : Instant Pot&Reg; Spanish Chicken And Rice

Meat and Poultry Recipes, Chicken, Chicken Thigh Recipes,