Instant Pot Basmati Rice & Chicken
...with chickpeas and aromatic spices. An easy one-pot family dinner!
Instant Pot basmati rice & chicken is an easy one-pot dinner gently seasoned with aromatic spices. The golden turmeric rice is combined with chickpeas and fresh herbs which add more flavor and texture to this simple, satisfying meal.
Chicken and rice is high on my list of comfort foods. It’s a mild and pleasing combination that can be enjoyed by all age groups. If you have a toddler, this recipe is for you. If you’re servings teens and adults, this recipe is for you too.
If you’re someone who wants a very easy recipe for a busy weeknight, this recipe is definitely for you! There is no easier way to cook chicken thighs and rice than by combining the two in your Instant Pot.
Instant Pot Basmati Rice and Chicken
Servings: 4 to 6
Cooking Method: Instant Pot
Approximate Total Cooking Time: 45 minutes
15 minutes of prep + 30 minutes start to finish in the Instant Pot
Would you like a vegetarian version of this recipe? You can find it on my blog: Instant Pot basmati rice with chickpeas
A printable pdf of this recipe is at the bottom of the page
Ingredients
2 tablespoons oil (olive oil, canola or coconut oil)
½ cup finely chopped onion (½ a medium onion)
1 pound boneless, skinless chicken thighs
1 teaspoon coriander
A heaping ½ teaspoon salt*
½ teaspoon cumin
½ teaspoon turmeric
⅛ teaspoon cinnamon
1 ½ cups water
1 ½ cups basmati rice, rinsed* (see notes below)
1 can chickpeas, drained
Optional Garnishes
fresh herbs like parsley, dill or cilantro
dried fruit (currants or golden raisins)
*½ teaspoon of salt is not quite enough and a full ¾ teaspoon is just a bit too much. I try to error on the side of less salt, because you can always add more while you’re eating.
Instructions
Warm the oil in the Instant Pot, using the saute function.
Add the onion and saute it for 3 to 5 minutes to soften.
Add the chicken in an even layer and season it with the salt.
Add the rice and chickpeas in a layer over the chicken and sprinkle the spices over the top (coriander, cumin, turmeric and cinnamon). Don’t mix the rice and chickpeas into the chicken, leave the chicken on the bottom layer. This helps prevent the rice from sticking to the pot.
Pour the water over the top. Pat the rice and chickpeas down a little bit.
Lock the lid. Cook on high pressure for 6 minutes. Let the pressure release naturally for about 10 minutes.
Fluff the rice gently with a fork then dump the rice and chicken into a serving bowl.
Add salt to taste.
Make sure to add fresh herbs (parsley, dill or cilantro). Adding a handful of dried fruit (currants or golden raisins) is optional.
Notes
I like to add a generous grind of black pepper to my bowl of chicken and rice.
Add more flavor
You can add more flavor by marinating the chicken the night before. For the marinade use the juice of two lemons, ¼ cup olive oil, 4 thinly sliced garlic cloves, ¼ teaspoon salt and a half cup of chopped parsley. Cover the chicken thighs and marinate up to 24 hours in the refrigerator. When you’re ready to make the dish, pull the chicken out of the marinade and discard any remaining marinade.
How (and why) to Rinse Rice
Rinsing rice cleans the rice and also removes starch from the outside of the rice. Rinsing off excess starch helps the rice cook into fluffier, individual grains.
There are two ways to rinse rice.
#1 Use a fine mesh strainer. Put rice in the strainer, then run water over the rice. I move the rice around with my fingers, to make sure the water runs over all of the grains. I usually rinse the rice for about 30 seconds, although longer is even better.
Shake as much water as possible off of the rice, so that you're not inadvertently adding additional water to the Instant Pot.
#2 Cover the rice with water in a bowl. Swirl the rice around with your fingers, making the water white and cloudy with starch. Drain off the water then fill the bowl again and repeat the process until the water is mostly clear, not cloudy.
I think basmati rice turns out better and has a fluffier texture when it's rinsed. However, if you're in a hurry, it's okay to cook rice without rinsing it first.
