Herb Chicken & Rice in the Instant Pot
This herb chicken and rice is creamy comfort food, and is so simple to make in the Instant Pot.
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I told my best friend yesterday that having a large garden is like having another full-time job. Like my other jobs that keep me busy, I love all the time I get to spend working in the garden. Even in the heat of the day, gardening has been one of my biggest joys of the summer.
Even so, adding maintaining the garden and putting up the veggies to my already full days is definitely keeping me very busy! (Which is one reason I especially love adventure days because I need the time away as much as my kids!).
I rely on easy meals a LOT in the summer, and now perhaps even more this summer. Last night when I was picking beans until 6pm, I had rice cooking in the Instant Pot so that I could throw together a quick fried rice dish when I came back in– one of our favorites on the Easy Dinner List.
This Herb Chicken and Rice dish was inspired by long days in the garden, the need for quick and easy dishes, a love of creamy comfort food, and heaps of kale waiting to be used in all.the.things. It’s a delicious meal that can be enjoyed all year long.
Herb Chicken & Rice in the Instant Pot
While this isn’t exactly a true “dump and go” recipe, if you stagger your prep just right, it won’t be much more effort or time. Start by seasoning and browning the chicken (important for extra flavor and color), then while your chicken is browning, gather the remaining ingredients and chop the kale and onion. As soon as the chicken has had about six minutes in the Instant Pot, you’ll be ready to add everything else, start the cook time, and walk away.
Which, as we all know, is one of the best things about the Instant Pot.
INSTANT POT RESOURCES ::
- Getting Started Guide
- Ten Easy Recipes for Beginners
- Best Instant Pot Accessories
- Instant Pot Cooking Times Chart
Herb Chicken & Rice in the Instant Pot
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: main dish
- Method: pressure cooking
Description
This herb chicken and rice is creamy comfort food, and is so simple to make in the Instant Pot.
Ingredients
- 1 tbsp ghee
- 4 boneless chicken thighs
- 1 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp fresh ground pepper
- 1/2 tsp dried thyme
- 2 cups chicken stock
- 1/2 cup water
- 1 1/2 cup brown rice
- 1/2 cup minced yellow onion
- 1 cup chopped fresh kale
- 1 tsp kosher salt
- 1 tbsp olive oil
- parmesan cheese for topping (optional)
Instructions
- Turn the Instant Pot on to Sauté to preheat. While the Instant Pot heats, mix together the salt, oregano, garlic powder, pepper, and thyme. Sprinkle half the seasoning mixture on one side of the chicken. When the Instant Pot reads “HOT”, add the ghee, then the chicken seasoned side down. Add the remaining seasoning blend and sauté the chicken for 3 minutes on each side.
- After the chicken has browned on both sides, add the stock and the water and use a spatula or wooden spoon to gently scrape up any pieces that are stuck to the bottom. Add the rice, then the onions, kale, and teaspoon of salt and the olive oil.
- Place the lid on the Instant Pot, turn the valve to sealing, and set the cook time for 20 minutes on high pressure.
- When the cook time is complete, let the pressure naturally release for 10 minutes before releasing any remaining pressure. Stir the mixture– the chicken will break up as you stir. Serve immediately, adding extra salt to taste, or topping with grated parmesan cheese.
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Can I halve this recipe in 6 qt. Instant pot? Just cooking for one. Checking out your recipes and appreciate all your great suggestions and tips. Thanks Lisa for all your help!
Yes, you can definitely cut the recipe in half!
This recipe is so good. It’s a great meal when I don’t really feel like cooking because I usually have all the ingredients. I normally don’t have kale on hand so I’ll add carrots and celery. The whole family loves it!! Thank you.
I can’t wait to try this! We love white rice but are trying to change over to whole grains and brown rice. Are they all the same or is one kind better than another? Also, if we don’t like kale, what would be a good sub? Thank you so much!
Can the leftovers be frozen?
This was seriously SO delicious and so very easy and quick.
My changes: 6 thawed boneless skinless thighs, jasmine rice, NO water just the 2 c broth, cook time 6 min on high with at least 10 min natural release. (Thighs are throughly cooked as they are sauteed for 6 min before pressure cooking) It would he easy to add other veggies like green beans, carrots or peas if you dont like kale.
How long would I cook for white rice?
This was delicious! Reminds me of a chicken & rice recipe I make with cream of chicken soup. This is much healthier and delicious! I used 2 large chicken breasts and added lemon juice for some brightness. So yummy!
This may be a silly question, but is the rice pre-cooked? Or uncooked?
Uncooked. 🙂
If I don’t have brown rice on hand, would you adjust the time differently? Thank you!