Instant Pot Mexican Rice
Ingredients
- 1 ½ lbchicken thighs
- 2 clong grain white rice
- 2 cunsalted chicken stock
- 2 tbspolive oil
- ½small onion onion powder))
, diced (or ½ tablespoon (5g
- 4 clovesgarlic garlic powder))
, crushed (or ½ teaspoon (2.4g
- 1 tspsmoked paprika
- a pinch dried basil
0.1g
- a pinch dried oregano
0.1g
- ½ tspground cumin
- ½ tsptable salt
- 2 tbsptomato paste
- salt & black pepper
Directions
- 1
Prepare Ingredients: Mince half of a small onion & 4 cloves of garlic. Rinse rice 2 - 3 times under cold water to remove some extra starch. (Note: This helps prevent the "Burn Error"). Be sure to drain the rice well.
- 2
Brown Chicken in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until it says “HOT” on the screen. Add 2 tbsp (30ml) olive oil in Instant Pot. Pat dry chicken with a paper towel, then lightly season one side of the chicken with kosher salt and black pepper. Place 1½ lb (680g) chicken thighs in Instant Pot (seasoned side face down), then brown for 3.5 minutes. Lightly season the other side of chicken with salt and black pepper. Flip the chicken, and brown this side for another 3.5 minutes. Set aside the browned chicken thighs.
- 3
Saute Onions & Spices: Add diced onions, then saute for 3 minutes. *Note: If you're using onion powder & garlic powder, saute them together with all the other spices for a minute instead. Add in minced garlic cloves, 1 tsp (3g) smoked paprika, a pinch of dried basil, a pinch of dried oregano, and ½ tsp (1.5g) ground cumin, then saute for another minute.
- 4
Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Note: Make sure to deglaze really well for this Mexican Rice recipe! Add in another cup (250ml) of unsalted chicken stock.
- 5
Pressure Cook Mexican Rice: If you used minced onion and garlic, blend the liquid mixture with an immersion blender. *Note: If you’re substituting them with ½ tbsp (5g) onion powder & ½ tsp (2.4g) garlic powder, skip this blending step. Add in ½ tsp (3.8g) table salt, then mix well. Add browned chicken thighs in Instant Pot. Add in 2 cups (400g) well-drained white rice. *Pro Tip: Make sure to add the chicken in Instant Pot first, and then the rice on top to avoid the "Burn" error. Ensure all the rice is fully submerged in the stock. Layer 2 tbsp (30g) tomato paste on the very top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutes. Open the lid carefully.
- 6
Mix & Season: It’ll look a bit too watery at first, that's normal! Once you start mixing all the ingredients, it'll all come together nicely. You can serve the chicken as is or shred them up. Make sure to taste the chicken and rice, then adjust the seasoning accordingly (for reference, we added roughly 2 - 3 pinches of salt to open up the flavors).
- 7
Serve: Garnish the Mexican rice with freshly chopped parsley, then serve.
Instant Pot Mexican Rice
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About this Recipe
Craving a hearty, flavor-packed meal that comes together with minimal fuss? This Instant Pot Mexican Rice, complete with tender, juicy chicken, delivers an authentic taste experience right to your dinner table. It’s a complete main course that feels special but is easy enough for any weeknight.
Why This Recipe Works
This recipe shines as an Instant Pot Mexican chicken and rice one-pot meal, simplifying your cooking process and clean-up significantly. By combining succulent chicken thighs, fragrant long grain white rice, and a thoughtful blend of aromatic spices like smoked paprika, cumin, basil, and oregano, all the robust flavors meld beautifully under pressure. This ensures every spoonful is deeply satisfying and infused with that authentic taste, all while creating a deliciously juicy chicken element that cooks alongside the rice. It’s a clever way to achieve restaurant-quality results using common pantry ingredients, making dinner both easy and impressive.
What to Expect
Prepare your senses for a truly satisfying meal that delivers on taste and texture. You'll encounter rice that is wonderfully flavorful and fragrant, imbued with the warm, earthy notes of smoked paprika and cumin, brightened by a hint of tomato paste, and rounded out with subtle hints of basil and oregano. This aromatic rice is perfectly paired with deliciously juicy, tender chicken thighs, creating a harmonious blend that makes for an incredibly comforting and substantial main course. It's a dish that promises warmth, richness, and that distinct Mexican-inspired flavor profile, perfectly suited for a cozy family dinner or a delightful weeknight treat.
Customization & Variations
While this recipe is built for classic flavor, you have options for convenience regarding aromatics. If fresh ingredients aren't on hand, you can easily use onion powder instead of diced onion, and garlic powder in place of crushed garlic, as the recipe allows. These simple swaps help you achieve similar delicious results without a trip to the store.
Serving & Context
This easy Instant Pot Mexican chicken and rice dish is a full meal in itself, perfect for those evenings when you want maximum flavor with minimum effort. Serve it hot from the Instant Pot for a comforting dinner that’s sure to be a family favorite.