Chicken with Tomato Rice, Instant Pot
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.
- 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, 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
