Instant Pot Spanish Rice with Chicken
The ultimate comfort food, Instant Pot Spanish Rice with Chicken is a flavorful and easy weeknight dinner that comes together in just one pot. Juicy chicken thighs, aromatic spices, and fluffy rice create a delicious meal perfect for any night of the week. Make it tonight and enjoy a satisfying, hearty dish!
Equipment
- Skillet
- Wooden Spoon
- Chef's Knife
- Instant Pot
Ingredients
- 3 Tbsp avocado oil
- 2 lbs bone-in skin-on chicken thighs
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp sea salt to taste
- 2 Tbsp butter or ghee
- 1/2 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 1.5 cups white rice
- 1 Tbsp chili powder
- 2 tsp dried oregano
- 3 cups chicken broth or water
- 2 Tbsp tomato paste
- 3 Tbsp salsa (optional)
Instructions
- Pour the dry rice into a pot or bowl and cover it with 2 inches of water. Soak for at least 15 minutes (overnight if possible!). This step allows the rice to absorb water, ensuring it cooks evenly later on. After soaking, drain the water and set the rice aside until you’re ready to use it.
- Plug in your Instant Pot, press the Sauté button, and pour in the avocado oil. Allow the Instant Pot to heat up for a few minutes, creating a hot cooking surface for searing.
- Sprinkle the seasoned chicken thighs with paprika, garlic powder, and sea salt, and set them on a plate while the Instant Pot is heating. This seasoning enhances the chicken’s flavor.
- Place the seasoned chicken in the Instant Pot skin-side down and sear for 4 to 5 minutes, or until the skin is golden-brown and crispy. Pay attention to the color; you want a rich, golden hue. Flip the chicken to the other side and brown for another 4 to 5 minutes. Depending on the size of your Instant Pot, you may need to brown the chicken in two batches.
- Once browned, remove the chicken from the pressure cooker and place it on a plate. This step allows the chicken to rest and prevents it from becoming overcooked.
- Add the butter (or ghee) and the chopped onion to the Instant Pot. Sauté, stirring occasionally, until the onion begins to turn translucent, about 3 to 5 minutes. You’re looking for a soft, aromatic onion.
- Add the minced garlic, drained rice, and chili powder. Continue sautéing, stirring constantly for 2 to 3 minutes. This step allows the rice to absorb the flavors of the onion and garlic.
- Stir in the oregano, chicken broth, tomato paste, and salsa until well-combined. Make sure everything is mixed thoroughly for an even flavor profile.
- Place the chicken back into the Instant Pot. Secure the lid on the Instant Pot, select Manual/Pressure Cook, and set the time for 12 minutes. Ensure the pressure release valve is closed and the cooker is set to High. This step locks in moisture and infuses flavors.
- Once cooking is complete, allow the pressure to naturally release for 10 minutes. After this, use the quick-release valve to let out any remaining pressure. Carefully open the lid, and you will be greeted with a delicious aroma!
- Open the lid and fluff the rice with a fork. Either remove the skin from the chicken and serve immediately (note that the skin will be floppy), or follow any additional instructions for achieving crispy chicken skin. Enjoy!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
- Pairing: Serve with a fresh salad or crusty bread for a complete meal.
- Variations: Experiment with different proteins or vegetables to customize it to your liking.
- Meal Prep: This dish is great for meal prepping—make a large batch and enjoy it throughout the week!