Effortless Elegance: Instant Pot Spanish Chicken and Rice Recipe

Italian Chef Team

1 month ago

Effortless Elegance: Instant Pot Spanish Chicken and Rice Recipe

Craving a taste of Spain without spending hours in the kitchen? Look no further! This Instant Pot Spanish Chicken and Rice recipe is your answer. It’s a one-pot wonder that delivers flavorful, tender chicken and perfectly cooked rice infused with vibrant Spanish spices. This recipe is perfect for busy weeknights, family gatherings, or anytime you want a comforting and satisfying meal.

## Why You’ll Love This Instant Pot Spanish Chicken and Rice

* **Quick and Easy:** The Instant Pot significantly reduces cooking time compared to traditional methods.
* **One-Pot Meal:** Less cleanup! Everything cooks together in a single pot.
* **Flavorful:** A blend of Spanish spices creates a rich and authentic taste.
* **Tender Chicken:** The Instant Pot pressure cooks the chicken to juicy perfection.
* **Perfectly Cooked Rice:** No more mushy or undercooked rice!
* **Customizable:** Easily adjust the ingredients and spices to your preference.
* **Budget-Friendly:** Uses simple and affordable ingredients.
* **Great for Meal Prep:** Leftovers are delicious and reheat well.

## Ingredients You’ll Need

* **Chicken:** Bone-in, skin-on chicken thighs are recommended for the most flavor and moisture. You can also use boneless, skinless thighs or chicken breasts, but adjust the cooking time accordingly.
* **Rice:** Long-grain rice is the best choice for this recipe. Avoid using short-grain rice, as it will become too sticky.
* **Onion and Garlic:** The foundation of the flavor base.
* **Bell Pepper:** Adds sweetness and color. Red, yellow, or orange bell peppers work well.
* **Diced Tomatoes:** Use canned diced tomatoes or fresh tomatoes, chopped.
* **Chicken Broth:** Adds moisture and flavor. Low-sodium chicken broth is recommended to control the salt content.
* **Olive Oil:** For sautéing the vegetables and browning the chicken.
* **Spanish Spices:** Smoked paprika, oregano, cumin, and saffron (optional, but adds a beautiful color and flavor).
* **Salt and Pepper:** To taste.
* **Frozen Peas:** Added at the end for a pop of color and freshness.
* **Lemon Wedges and Fresh Parsley:** For garnish.

### Detailed Ingredient List with Measurements

* 6-8 bone-in, skin-on chicken thighs (about 2.5-3 pounds)
* 1 tablespoon olive oil
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 1/2 cups long-grain rice, rinsed
* 2 1/2 cups chicken broth
* 1 teaspoon smoked paprika
* 1 teaspoon dried oregano
* 1/2 teaspoon cumin
* Pinch of saffron threads (optional)
* Salt and pepper to taste
* 1 cup frozen peas
* Lemon wedges and fresh parsley, for garnish

## Equipment You’ll Need

* Instant Pot (6-quart or larger)
* Measuring cups and spoons
* Cutting board and knife
* Wooden spoon or spatula

## Step-by-Step Instructions

Follow these detailed instructions to make perfect Instant Pot Spanish Chicken and Rice every time:

**Step 1: Prepare the Chicken**

* Pat the chicken thighs dry with paper towels. This helps them brown better.
* Season the chicken thighs generously with salt and pepper.

**Step 2: Sauté the Chicken**

* Turn on the Instant Pot and select the “Sauté” function.
* Add olive oil to the pot.
* Once the oil is hot, add the chicken thighs in batches, skin-side down. Be careful not to overcrowd the pot. Brown the chicken for 3-4 minutes per side, until golden brown. This step adds flavor and color to the dish.
* Remove the chicken from the pot and set aside.

**Step 3: Sauté the Vegetables**

* Add the chopped onion and bell pepper to the Instant Pot. Sauté for 5-7 minutes, or until softened.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**Step 4: Add the Tomatoes and Spices**

* Pour in the diced tomatoes (undrained) and scrape the bottom of the pot to deglaze, removing any browned bits. This prevents the “Burn” error.
* Stir in the smoked paprika, oregano, cumin, and saffron (if using). Cook for 1 minute, until fragrant.

**Step 5: Add the Rice and Broth**

* Rinse the long-grain rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
* Add the rinsed rice to the Instant Pot.
* Pour in the chicken broth and stir to combine.

**Step 6: Arrange the Chicken**

* Place the browned chicken thighs on top of the rice, skin-side up.
* Gently press the chicken down slightly into the rice mixture.

**Step 7: Pressure Cook**

* Secure the Instant Pot lid and set the valve to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 12 minutes.

**Step 8: Natural Pressure Release**

* Once the cooking time is up, allow the Instant Pot to naturally pressure release for 10 minutes. This allows the rice to finish cooking and prevents it from being too mushy.
* After 10 minutes, carefully release any remaining pressure manually by moving the valve to the “Venting” position.

**Step 9: Add the Peas**

* Carefully remove the lid from the Instant Pot.
* Stir in the frozen peas. They will thaw quickly from the residual heat.

**Step 10: Fluff the Rice and Serve**

* Gently fluff the rice with a fork. Be careful not to overmix, as this can make the rice sticky.
* Serve the Instant Pot Spanish Chicken and Rice hot, garnished with lemon wedges and fresh parsley.

## Tips for Perfect Instant Pot Spanish Chicken and Rice

* **Don’t Skip the Browning:** Browning the chicken adds a significant amount of flavor to the dish. Take the time to do it properly.
* **Rinse the Rice:** Rinsing the rice removes excess starch and prevents it from becoming sticky.
* **Deglaze the Pot:** Deglazing the pot after sautéing the vegetables is crucial for preventing the “Burn” error.
* **Use the Correct Rice:** Long-grain rice is the best choice for this recipe. Avoid using short-grain rice.
* **Adjust the Liquid:** If you’re using boneless, skinless chicken, reduce the chicken broth by about 1/4 cup.
* **Don’t Overcook:** Overcooking the rice will result in a mushy texture. Follow the cooking time and natural pressure release instructions carefully.
* **Natural Pressure Release is Key:** Allowing for a natural pressure release is crucial for perfectly cooked rice. Don’t skip this step!
* **Adjust Spices to Your Taste:** Feel free to adjust the amount of spices to your liking. If you prefer a spicier dish, add a pinch of cayenne pepper or red pepper flakes.
* **Add Other Vegetables:** You can add other vegetables to this dish, such as carrots, celery, or green beans. Add them along with the onion and bell pepper.
* **Use Spanish Chorizo:** For an even more authentic flavor, add some diced Spanish chorizo to the dish. Sauté it with the onion and bell pepper.

## Variations

* **Spicy Spanish Chicken and Rice:** Add a pinch of cayenne pepper or red pepper flakes to the spice mixture.
* **Chicken and Rice with Saffron:** Add a generous pinch of saffron threads to the chicken broth for a beautiful color and flavor.
* **Vegetarian Spanish Rice:** Omit the chicken and add more vegetables, such as mushrooms, zucchini, or eggplant. Use vegetable broth instead of chicken broth.
* **Chicken and Rice with Seafood:** Add shrimp, mussels, or clams to the dish during the last few minutes of cooking.

## Serving Suggestions

* Serve with a side salad for a complete meal.
* Garnish with lemon wedges and fresh parsley.
* Serve with crusty bread for dipping into the flavorful sauce.
* Offer a dollop of sour cream or Greek yogurt on top.

## Storage and Reheating

* **Storage:** Store leftover Instant Pot Spanish Chicken and Rice in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat in the microwave or on the stovetop. Add a splash of chicken broth or water to prevent the rice from drying out.

## Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on ingredients and portion size)
* Protein: 35-45 grams
* Fat: 20-30 grams
* Carbohydrates: 30-40 grams

## Printable Recipe Card

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## Instant Pot Spanish Chicken and Rice Recipe

**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes (including pressure build-up and release)

### Ingredients:

### Equipment:

* Instant Pot (6-quart or larger)
* Measuring cups and spoons
* Cutting board and knife
* Wooden spoon or spatula

### Instructions:

1. Pat the chicken thighs dry with paper towels and season with salt and pepper.
2. Turn on the Instant Pot and select the “Sauté” function. Add olive oil.
3. Brown the chicken thighs in batches for 3-4 minutes per side. Remove and set aside.
4. Add the onion and bell pepper to the Instant Pot and sauté for 5-7 minutes.
5. Add the garlic and cook for 1 minute.
6. Pour in the diced tomatoes and deglaze the pot.
7. Stir in the smoked paprika, oregano, cumin, and saffron (if using). Cook for 1 minute.
8. Add the rinsed rice and chicken broth. Stir to combine.
9. Place the chicken thighs on top of the rice.
10. Secure the lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” for 12 minutes.
11. Allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
12. Remove the lid and stir in the frozen peas.
13. Gently fluff the rice with a fork.
14. Serve hot, garnished with lemon wedges and fresh parsley.

Enjoy this easy and delicious Instant Pot Spanish Chicken and Rice! This is a guaranteed family favorite and a great way to bring the flavors of Spain to your table with minimal effort. Let me know what you think in the comments below! What variations will you try?

Tags: Recipes