Looking for a quick and tasty dinner that packs a punch of flavor? This Instant Pot chicken with rice and beans is just what you need. It’s a comforting and satisfying meal that’s ready in a fraction of the time it would take to make on the stove. Perfect for busy weeknights or when you want something hearty without spending hours in the kitchen.
Imagine tender chicken cooked to perfection, fluffy rice, and protein-rich beans all simmering together in a rich, flavorful broth. This dish is not just easy to make, but it also offers a delightful balance of taste and nutrition that will please both your family and your taste buds.
Why You’ll Love This Recipe
- One-Pot Wonder: Minimal cleanup with everything cooked in the Instant Pot.
- Full of Flavor: Bold spices, aromatic garlic, and hearty ingredients make this dish unforgettable.
- Time-Saving: Ready in under 40 minutes, with most of the time being hands-off.
- Customizable: Easily adaptable to different diets and preferences
Expert Tips and Tricks
- Brown the Chicken First: Searing the chicken before pressure cooking adds extra flavor.
- Rinse the Rice: Rinse the rice thoroughly to remove excess starch and avoid stickiness.
- Layer Ingredients: Place the rice and beans on top of the chicken to ensure even cooking.
- Natural Release: Allow a natural pressure release for at least 10 minutes to prevent the rice from overcooking.
Recipe Variations and Possible Substitutions
- Protein Swap: Use boneless turkey thighs, pork, or shrimp instead of chicken.
- Make It Spicy: Add diced jalapeños or cayenne pepper for extra heat.
- Beans Variety: Substitute black beans with pinto beans, kidney beans, or chickpeas.
- Vegetarian Option: Skip the chicken and add extra vegetables like zucchini, bell peppers, or mushrooms.
Serving and Pairing Suggestions
- Serving: Serve hot, garnished with fresh cilantro and lime wedges for a bright, zesty finish.
- Pairings: Pair with a fresh avocado salad, cornbread, or a dollop of sour cream.
Savory Instant Pot Chicken with Rice and Beans
This Instant Pot chicken with rice and beans is a delicious one-pot meal that features juicy chicken thighs, seasoned rice, and hearty beans. It's a flavorful dish that's both filling and nutritious, ideal for any time of year.
Ingredients
- 4 boneless skinless chicken thighs
- 1 cup long-grain white rice rinsed
- 1 can 15 oz black or pinto beans, drained and rinsed
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1 1/2 cups chicken broth
- 1 tablespoon olive oil
- Chopped cilantro for garnish optional
- Lime wedges for serving optional
Instructions
- Sauté the Chicken: Set the Instant Pot to ‘Sauté’ mode. Add olive oil and sear the chicken thighs for about 3-4 minutes on each side until browned. Remove and set aside.
- Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Sauté until fragrant and translucent, about 2 minutes.
- Add Ingredients: Return the chicken to the pot. Add rinsed rice, drained beans, chicken broth, cumin, paprika, chili powder, salt, and pepper. Stir to combine.
- Pressure Cook: Close the lid, seal the vent, and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
- Release Pressure: Once cooking time is up, allow for a natural pressure release for 5 minutes, then perform a quick release for any remaining pressure.
- Serve: Fluff the rice with a fork, and serve the chicken and rice in bowls. Garnish with chopped cilantro and lime wedges if desired.
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat gently in the microwave or on the stovetop with a splash of water or broth to maintain moisture.
- Freezing: Freeze in individual portions for up to 2 months. Thaw in the fridge before reheating.
Recipe FAQs
- Can I use frozen chicken? Yes, but you’ll need to add 5–7 minutes to the cooking time.
- What if my rice is undercooked? Add ¼ cup of water, reseal the lid, and cook on high pressure for 3 more minutes.
- Can I use brown rice? Yes, but adjust the cooking time to 22–25 minutes for brown rice.