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instant pot chicken and spanish rice
Instant Pot Chicken and Spanish Rice
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Instant Pot Chicken and Rice is a quick and easy pressure cooker dinner that's perfect for weeknights, made with rice, salsa, peas, and chicken thighs, ready in under 45 minutes!

Course: Main Course
Cuisine: American
Servings: 5 servings
Calories: 682 kcal
Author: DishingDelish.com
  • 5 Chicken thighs w/bone and skin
  • 1 cup chunky medium salsa
  • 1 cup peas
  • 3 ½ cups chicken broth gluten free
  • 2 cups uncooked white rice
  • 1 medium onion chopped
  • 2 tbsp unsalted butter
  • 1 tsp sea salt
  1. Set Instant Pot to sautee mode. Add butter and onion and sautee until onion is transleucent, about 3-4 minutes. Add rice and cook another 2-3 minutes, stirring continuously.

  2. Add salsa, peas, and broth and stir until everything is combined. Place chicken thighs on top and close the Instant Pot lid, and shut the steam valve. 

  3. Set on HIGH in manual mode for 12 minutes. Once time is up, let pot naturally release (about another 5-10 minutes).

Recipe Notes

Click on the time in the instructions to start a timer!

Nutrition Facts
Instant Pot Chicken and Spanish Rice
Amount Per Serving
Calories 682 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 9g56%
Cholesterol 153mg51%
Sodium 1551mg67%
Potassium 764mg22%
Carbohydrates 69g23%
Fiber 3g13%
Sugar 4g4%
Protein 32g64%
Vitamin A 725IU15%
Vitamin C 25.7mg31%
Calcium 70mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.