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.
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