Chicken and Rice Pilaf, Instant Pot
Another great dinner from the Instant Pot.
Please note – I made this with the skin on. Even when I leave the skin on I normally trim it and remove any extra fat. There is no provision for that when calculating the nutrition info. The skin added almost 400 calories to the dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Instant Pot
Ingredients
Scale
- 4 chicken thighs
- 1 tsp paprika
- 1 tsp za’atar
- 2 tbs olive oil
- 1 rib celery, chopped
- 1/2 yellow pepper, chopped
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1/2 cup (4oz, 120ml) white wine
- 1/2 cup (4oz, 120ml) chicken broth
- 1 tbs Dijon-style mustard
- 1 tbs tomato paste
- 1/2 cup (3.3oz, 95gr) Basmati rice
Instructions
- Sprinkle paprika, za’atar on chicken.
- Set the Instant Pot to Sauté for 4 minutes.
- Add 1 tbs olive oil and, when hot, add chicken, browning on both sides.
- Remove chicken to a plate.
- Add remaining 1 tbs olive oil and set to Sauté for 3 minutes.
- Add celery, pepper, onion, garlic, and sauté.
- When done, add wine, broth, and stir well, scraping up any browned bits.
- Add mustard, tomato paste and stir.
- Add rice and stir.
- Return the chicken in a single layer on top of rice, skin side up.
- Secure cover, set Instant Pot to High Pressure for 7 minutes.
- Natural release for 10 minutes then quick release if needed.
- Spoon chicken and rice into a serving bowl and serve
Notes
The cooking time includes coming up to pressure.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 1254
- Sugar: 4.1 g
- Sodium: 770.4 mg
- Fat: 78.9 g
- Saturated Fat: 19.6 g
- Trans Fat: 0.3 g
- Carbohydrates: 51.4 g
- Fiber: 3.2 g
- Protein: 69.5 g
- Cholesterol: 379.5 mg
Keywords: Chicken, Rice, Instant Pot, Rice Pilaf
