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Amazing 8-Minute Instant Pot Chicken and Rice Pilaf

Instant Pot Chicken and Rice Pilaf

Make a flavorful, quick chicken and rice pilaf right in your Instant Pot. This recipe brings that special, comforting taste to your table fast, making any day feel a little more like a Sunday.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1.5 cups long-grain white rice, rinsed
  • 2.5 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup frozen peas (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Set your Instant Pot to Sauté mode. Add olive oil.
  2. Add the chicken pieces and cook until lightly browned, about 3-4 minutes. Remove chicken and set aside.
  3. Add onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the rinsed rice, chicken broth, thyme, rosemary, salt, and pepper. Stir well to combine.
  6. Place the browned chicken back into the pot on top of the rice mixture. Do not stir.
  7. Secure the lid and set the vent to sealing. Select Manual or Pressure Cook on High for 8 minutes.
  8. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully quick release any remaining pressure.
  9. Open the lid. Stir in the frozen peas if using. Let stand for 5 minutes to absorb extra moisture.
  10. Fluff the rice with a fork and garnish with fresh parsley before serving.

Notes

  • Rinsing the rice removes excess starch, giving you fluffier pilaf.
  • For extra flavor, you can brown the chicken in batches.
  • If you prefer chicken breasts, reduce the high-pressure cook time to 6 minutes.
  • Adjust broth slightly based on your rice brand if necessary.

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