Chicken and Rice Pilaf, Instant Pot

Chicken & Rice Pilaf

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.


  • 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


  • 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


The cooking time includes coming up to pressure.


Keywords: Chicken, Rice, Instant Pot, Rice Pilaf

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