Chicken with Tomato Rice, Instant Pot; news

I realized the other day that I’m using my slow cooker less and my Instant Pot more this winter.

I’m still experimenting, but, for the most part, I’ve been successful.

The real advantage the Instant Pot has over the slow cooker is that it doesn’t require as much planning.

If I forget to take the chicken out of the freezer at breakfast it’s not a problem.

Our house has been cold enough this winter that is takes almost all day to thaw 4 little chicken thighs.

Luckily, that’s not a problem – I can put them in the Instant Pot even if still a bit frozen. As long as I can skin them I’m happy.
So is Guapa – she gets the skins….

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Chicken with Tomato Rice, Instant Pot

Print Recipe

This is reminiscent of the old-fashioned ‘Spanish Rice’ One could add a cup of frozen peas to the rice to make a complete dinner.

• Author: Kate
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Chicken
• Method: Instant Pot

Ingredients

Scale 1x2x3x

• 4 chicken thighs, skinless
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp oregano
• 1 tbs olive oil
• 1 medium onion, chopped
• 1/2 red pepper, chopped
• 2 cloves garlic, crushed
• 1 cup (8oz, 250gr) tomatoes, chopped, drained, juice reserved
• 2/3 cup (5oz, 150ml) chicken broth and reserved tomato juice, combined
• 1/2 cup (3.3oz, 95gr) Basmati rice

Instructions

• Set the Instant Pot to Sauté for 3 minutes.
• Add 1 tbs olive oil and, when hot, add pepper, onion, garlic, and sauté.
• When done, add broth / juice, and stir well, scraping up any browned bits.
• Add rice, herbs, spices and stir.
• Add chicken in a single layer on top of rice.
• 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

I drained the tomatoes, measured the juice, and added chicken broth to total the 2/3 cup of liquid I wanted.
The cooking time includes coming up to pressure.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 730
• Sugar: 8.3 g
• Sodium: 915.2 mg
• Fat: 28.5 g
• Saturated Fat: 7.5 g
• Trans Fat: 0.1 g
• Carbohydrates: 52.3 g
• Fiber: 5.5 g
• Protein: 69.5 g
• Cholesterol: 318.4 mg

Keywords: Chicken, Instant Pot, Tomato Rice

I could have added a cup of frozen peas with the rice for a complete dinner but we’re still working on the winter squash.

Speaking of working…. I have (yet another) new project: updating recipes.

Google has this picky attitude about how recipes should be written and what they should include…. I’m told that a video would be good, and I should include which ‘diet’ a recipe works for, as well as a list as long as my arm of other suggestions.

Those are all ‘warnings’.

I’m also notified, regularly, about ‘errors’ which do need to be fixed.

I won’t bore you with the details, but to attempt to circumvent the errors I’m going to be updating / reposting some of the really old, easy recipes.

This is my plan…

Each month I’m going to pick a theme and on Mondays I’m going to repost an updated recipe. I’m going to focus on the simple ones – vegetable side dishes, potatoes, rice, etc. The post will just be a recipe – no other news or info. The recipes will be removed from the original post and a link inserted to the new one.

I’m starting tomorrow with light soups.

Now you know.