Instant Pot Spanish Rice with Chicken
If you’re craving a comforting dish that combines the rich flavors of Spanish rice with juicy chicken, look no further than this Instant Pot Spanish Rice with Chicken recipe. The beauty of cooking with an Instant Pot lies in its ability to infuse flavors while saving time, making it a perfect choice for busy weeknights. This dish is vibrant, satisfying, and packed with seasonings that will transport your taste buds straight to Spain.
Why It Deserves a Spot
This Instant Pot Spanish Rice with Chicken is not just another chicken and rice recipe; it’s a delightful fusion of spices, tender chicken, and fluffy rice that makes for a complete meal in one pot. The use of ingredients like garlic powder, paprika, and chili powder gives it a warm, inviting flavor, while the chicken thighs provide richness and depth. Plus, it’s easy to customize based on what you have on hand, making it a versatile dish you’ll want to keep in your recipe rotation.
Shopping List
- 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 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 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)
What You’ll Need (Gear)
- Instant Pot – Your trusty kitchen appliance for quick cooking.
- Measuring cups and spoons – For precise ingredient measurements.
- Wooden spoon or spatula – To stir and combine ingredients.
- Cutting board and knife – For chopping veggies and garlic.
Instant Pot Spanish Rice with Chicken — Do This Next
Step 1: Prepare the Chicken
Start by seasoning the chicken thighs with garlic powder, paprika, and sea salt. Make sure to coat them evenly to enhance the flavor in every bite.
Step 2: Sauté the Aromatics
Turn your Instant Pot to the sauté setting and add the avocado oil. Once hot, add the chopped onion and sauté until translucent, about 2-3 minutes. Add in the minced garlic and stir for an additional minute until fragrant.
Step 3: Brown the Chicken
Add the seasoned chicken thighs to the pot, skin side down. Brown them for about 5 minutes, then flip and brown the other side for another 5 minutes. This step creates a lovely crust and deepens the flavor.
Step 4: Add the Rice and Spices
Remove the chicken temporarily and set it aside. Stir in the white rice, chili powder, and dried oregano, ensuring that the rice is well-coated with the spices and the oil.
Step 5: Combine and Cook
Pour in the chicken broth (or water) and add the tomato paste. Scrape any browned bits from the bottom of the pot for added flavor. Return the chicken thighs to the pot, skin side up, ensuring they are submerged in the liquid.
Step 6: Pressure Cook
Seal the Instant Pot lid and set it to high pressure for 10 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure.
Step 7: Final Touches
Once the pressure has released, carefully remove the lid. Stir in the salsa, if using, and fluff the rice with a fork. Taste and adjust the seasoning, adding more salt if needed.
Step 8: Serve and Enjoy
Dish out the Instant Pot Spanish Rice with Chicken onto plates, garnishing with fresh herbs or avocado slices if desired. Serve with a side salad or some roasted vegetables for a complete meal.
Ingredient Flex Options
- Chicken: Swap bone-in thighs for boneless chicken breasts if preferred.
- Rice: Substitute with brown rice or quinoa for a healthier option (adjust cooking time accordingly).
- Vegetables: Add peas, bell peppers, or corn for extra nutrients and color.
- Spices: Feel free to experiment with different spices like cumin or coriander for a unique twist.
Pro Perspective
This Instant Pot Spanish Rice with Chicken is a fantastic meal prep option. You can easily double the recipe and have leftovers for the week. Just store individual servings in airtight containers in the fridge, and you’ll have a quick, delicious meal ready to go. The flavors actually deepen and improve as they sit, making it even tastier the next day!
Keep-It-Fresh Plan
To keep your Instant Pot Spanish Rice with Chicken fresh, store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it for longer, consider freezing individual portions. Just make sure to cool it completely before transferring it to freezer-safe containers. When you’re ready to enjoy it again, simply thaw in the fridge overnight and reheat on the stovetop or in the microwave.
Helpful Q&A
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time. Brown rice typically requires a longer cooking time, about 22-25 minutes on high pressure.
What can I serve with this dish?
This dish pairs wonderfully with a simple green salad or some roasted vegetables. You can also serve it with Chicken Flautas for a complete Mexican-inspired feast.
Can I make this dish vegetarian?
Absolutely! You can replace the chicken with beans or tofu and use vegetable broth instead of chicken broth. Adjust the spices to your taste.
What’s the best way to reheat leftovers?
The best method to reheat leftovers is on the stovetop. Add a splash of water or broth to prevent sticking and heat on low, stirring occasionally until warmed through.
Healthy-ish Favorites
- Green Chili Chicken Soup
- Quinoa Salad with Black Beans
- Stuffed Bell Peppers
- Spicy Lentil Tacos
Wrap-Up
With just a handful of simple ingredients and your trusty Instant Pot, you can whip up this delectable Instant Pot Spanish Rice with Chicken that is sure to become a family favorite. Whether for a cozy dinner or meal prepping for the week ahead, this dish delivers on both flavor and convenience. Don’t forget to customize it with your favorite ingredients and enjoy the deliciousness that is bound to come from your kitchen!
Instant Pot Spanish Rice with Chicken
Ingredients
Equipment
Method
- Start by seasoning the chicken thighs with garlic powder, paprika, and sea salt. Make sure to coat them evenly to enhance the flavor in every bite.
- Turn your Instant Pot to the sauté setting and add the avocado oil. Once hot, add the chopped onion and sauté until translucent, about 2-3 minutes. Add in the minced garlic and stir for an additional minute until fragrant.
- Add the seasoned chicken thighs to the pot, skin side down. Brown them for about 5 minutes, then flip and brown the other side for another 5 minutes.
- Remove the chicken temporarily and set it aside. Stir in the white rice, chili powder, and dried oregano, ensuring that the rice is well-coated with the spices and the oil.
- Pour in the chicken broth (or water) and add the tomato paste. Scrape any browned bits from the bottom of the pot for added flavor. Return the chicken thighs to the pot, skin side up, ensuring they are submerged in the liquid.
- Seal the Instant Pot lid and set it to high pressure for 10 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure.
- Once the pressure has released, carefully remove the lid. Stir in the salsa, if using, and fluff the rice with a fork. Taste and adjust the seasoning, adding more salt if needed.
- Dish out the Instant Pot Spanish Rice with Chicken onto plates, garnishing with fresh herbs or avocado slices if desired. Serve with a side salad or some roasted vegetables for a complete meal.
Notes
- For a healthier option, swap bone-in thighs for boneless chicken breasts.
- Experiment with different spices like cumin or coriander for a unique twist.
- Store leftovers in an airtight container for up to 4 days, or freeze individual portions.
