One Pot Chicken & Rice

super easy

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500g chicken thighs
440g jasmine rice
320g tomatoes, quartered
235g onion, sliced
16g garlic cloves, minced
190g carrots, chopped
5.8g tomato paste
1 ½ tbsp regular soy sauce
500ml unsalted chicken stock
a pinch dried basil
a dried oregano marinades



Season the chicken generously with salt & black pepper. Add chicken thighs to pot, then brown each side for 5 minutes in “Sauté” mode.

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Set aside the browned chicken thighs. Add in sliced onions and 1 tsp tomato paste, then sauté for two minutes. Add in a pinch of dried oregano and dried basil, then sauté for another minute. Add in minced garlic cloves, then sauté for another 30 seconds.

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Deglaze Pot: Pour ½ cup unsalted stock in pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

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Layer browned chicken thighs and chopped carrots at the bottom. Add 1.5 tbsp regular soy sauce and 2 cups Jasmine rice in pot. Pour in 1 ½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top.

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With venting knob in venting position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 7 minutes + Natural Release 12 minutes. Turn Venting Knob to Venting Position, then open the lid carefully.

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Turn off the heat, then fluff the chicken and rice before serving.

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