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Instant Pot Chicken Thighs and Rice
$8.90 recipe/$2.23 servingInstant Pot Chicken Thighs and Rice is the perfect healthy recipe that can be made all in one pot! This simple recipe is perfect for weeknight meals and is naturally gluten free and dairy free! You can add carrots, peas, spinach or your favorite veggies after cooking for a full meal!
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Servings: 4 servings
Guided Recipe Video
Ingredients
- 1.5 cups brown jasmine rice, dry - $0.70
- 1.5 pounds boneless, skinless chicken thighs - $7.49
- 2 cups water - $0.00
- 1.5 tbsp coconut aminos - $0.26
- 1 tbsp olive oil - $0.22
- 1 tsp. garlic powder - $0.10
- 1 tsp dried thyme - $0.10
- 1/2 tsp salt - $0.03
Instructions
- Rinse the brown jasmine rice in a mesh strainer under hot water.
- Add rinsed rice to the insert of the Instant Pot.
- Cut up the boneless, skinless chicken thighs into bite size pieces with scissors or a sharp knife. Add the chicken thighs directly to the rice.
- Add water, coconut aminos, garlic olive oil, dried thyme and salt to the rice and chicken thighs. Stir well.
- Add the lid to the Instant Pot and move the valve to sealing.
- Turn the instant pot on, set it to low pressure for 15 minutes.
- Allow the Instant Pot to naturally release pressure. Stir well and serve hot.
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Notes
Substitutions:
Chicken thighs: You can use boneless, skinless chicken breast but I would keep them in bigger pieces and cut them down after cooking. When you cube up the chicken breast, the cooking time is too long and they become a bit dried out.
You can also use chicken sausage, cut into small coins in place of the chicken thighs.
Brown Jasmine Rice: Because of cooking time and texture, I would suggest the only substitution be brown basmati rice.
White jasmine or white basmati rice will require a different cooking time and a different amount of liquid. Also they will need to be washed more because they tend to have more starch on them.
Traditional brown rice will not be cooked fully in the time this recipe indicates. You would need to add more cooking time, which could dry out the chicken.
Garlic Powder: You can also replace the olive oil with garlic olive oil if you are low FODMAP
Thyme: You can use any seasoning you want in this recipe. See the other seasoning ideas above.
How to add veggies:
To cook the veggies, simply, add the veggies and then put the lid back on the Instant Pot and allow the heat from the chicken and rice cook the veggies (5 minutes) before serving.
- Frozen peas
- Frozen green beans
- Fresh shredded carrots
- Shredded kale or baby spinach
- Frozen cauliflower rice or frozen broccoli rice
- Rosemary and Sage (add ½ tsp. dried chopped rosemary and ¼ tsp sage)
- Rosemary and Lemon Juice (add ½ tsp dried chopped rosemary and the juice of 1 lemon)
- Cajun (omit the thyme and add about 1 tablespoon)
- Ranch (omit the thyme and about 1 tablespoon)
- Italian (omit the thyme and about 1 tablespoon)
- Greek (omit the thyme and add 2 teaspoons of Italian seasoning + ½ tsp of dried oregano)
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
493
Fat
11
g
Carbohydrates
57
g
Fiber
1
g
Sugar
1
g
Protein
38
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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