Chicken with Tomato Rice, Instant Pot

Chicken & Tomato Rice

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.


  • 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


  • 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


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.


Keywords: Chicken, Instant Pot, Tomato Rice

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