Cozy Comfort in a Bowl: My Go-To Instant Pot Chicken and Rice Porridge

There’s nothing quite like a warm, hearty meal when you’re feeling under the weather. I discovered this recipe this winter when I was battling the flu and craving something nourishing but simple. With minimal energy and ingredients on hand, I created this comforting Instant Pot chicken and rice porridge dish that has since become my cold-weather staple.

This one-pot wonder combines tender chicken thighs, fluffy rice, and a medley of vegetables cooked to a hearty perfection in a savory chicken broth. It’s the perfect balance of flavor and nutrition, ideal for those days when you need a pick-me-up but don’t have the energy for elaborate cooking.

Why You’ll Love This Recipe:

Versatile: Easy to customize based on what you have on hand
Quick and easy: Perfect for low-energy days
Nutritious: Packed with protein, vegetables, and whole grains
Comforting: Warm, hearty, and satisfying
One-pot meal: Minimal cleanup required

Quick and Hearty Instant Pot Chicken and Rice Porridge

This Instant Pot chicken and rice recipe has been my saving grace on many cold, dreary days. It's the perfect balance of comfort and nutrition, providing the warmth and sustenance needed to fight off the winter blues. Whether you're feeling under the weather or just craving a cozy meal, this dish is sure to become a favorite in your household too.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course dinner, entree, Main Course

Cuisine American

Servings 2 people

Calories 1107 kcal

Equipment

• Instant Pot

Ingredients

  

• 4 pc bone-in chicken thighs, skin removed
• 1 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tspn salt, pepper, paprika, ginger and cumin to taste
• 3 cup chicken broth
• 2 cup long-grain white rice, rinsed
• 1/2 cup carrots, diced
• 1 cup green beans, chopped
• 2 tbspn dry white wine optional

Instructions

 

• Turn your Instant Pot to high sauté mode. Season the chicken thighs with salt, pepper, paprika, ginger, and cumin.
• Add olive oil and minced garlic to the pot and sauté the chicken thighs on high for 8 minutes. Remove and set aside.
• Scrape the bottom of pot and deglaze by adding dry white wine. Add carrots, and green beans to sauté for another 3 minutes.
• Wash rice and add rice and chicken broth into the pot, mix together with the vegetables.
• Place the chicken thighs on top of the rice and vegetable mixture.
• Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
• When the cooking time is up, allow for a 15-minute natural pressure release.
• Fluff the rice and serve the rice in bowls, top with a chicken thigh. Bon Appetit!

Notes

Chicken Thighs and Rice Porridge Instant Pot Recipe

• Calories: 1,107, Protein: 54 grams, Fat: 23 grams, Carbs: 106 grams

 

Variations and Tips:

This recipe will produce more of a risotto textured rice porridge. Adjust the chicken broth by 1/2 cup if you’d like the rice texture to be more or less soupy. 

Feel free to use boneless, skinless chicken thighs. Reduce cooking time to 8 minutes.

Add a squeeze of lemon juice before serving for an extra immune boost.

 

Keyword chicken, instant pot, quickmeal, rice