Instant Pot Chicken and Spanish Rice
Instant Pot Chicken and Rice is a quick and easy pressure cooker dinner that's perfect for weeknights, made with rice, salsa, peas, and chicken thighs, ready in under 45 minutes!
Servings: 5 servings
Calories: 682kcal
Ingredients
- 5 Chicken thighs w/bone and skin
- 1 cup chunky medium salsa
- 1 cup peas
- 3 ½ cups chicken broth gluten free
- 2 cups uncooked white rice
- 1 medium onion chopped
- 2 tbsp unsalted butter
- 1 tsp sea salt
US Customary - Metric
Instructions
- Set Instant Pot to sautee mode. Add butter and onion and sautee until onion is transleucent, about 3-4 minutes. Add rice and cook another 2-3 minutes, stirring continuously.
- Add salsa, peas, and broth and stir until everything is combined. Place chicken thighs on top and close the Instant Pot lid, and shut the steam valve.
- Set on HIGH in manual mode for 12 minutes. Once time is up, let pot naturally release (about another 5-10 minutes).
Notes
Click on the time in the instructions to start a timer!
Nutrition
Calories: 682kcal | Carbohydrates: 69g | Protein: 32g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 153mg | Sodium: 1551mg | Potassium: 764mg | Fiber: 3g | Sugar: 4g | Vitamin A: 725IU | Vitamin C: 25.7mg | Calcium: 70mg | Iron: 2.6mg