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White Rice - Instant Pot Recipe - Kelvin's Kitchen

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • ½ lemon, juiced
  • 4 cloves garlic, minced
  • ½ teaspoon oregano
  • 1 teaspoon dried cilantro
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 packet Sazon
  • 1 teaspoon Adobo seasoning
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon granulated sugar
  • 1 medium onion, diced
  • ½ green bell pepper, diced (or red bell pepper)
  • 1 chicken bouillon cube
  • 1 tablespoon tomato paste
  • 2.5 cups water (or low-sodium chicken broth for extra flavor)
  • 2 cups jasmine rice, rinsed
  • Fresh cilantro or parsley, for garnish

Method
 

  1. Marinate the Chicken
  2. Squeeze the lemon juice over the chicken thighs. Season evenly with minced garlic, oregano, dried cilantro, cumin, paprika, Sazon, Adobo seasoning, and black pepper. Toss to coat thoroughly.
  3. Caramelize the Sugar
  4. Set the Instant Pot to Saute mode. Add the olive oil and granulated sugar, allowing the sugar to caramelize until it turns a light golden brown. Be careful not to burn it.
  5. Sear the Chicken
  6. Once the sugar is caramelized, add the chicken thighs, skin-side down. Sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
  7. Saute the Vegetables
  8. Add the diced onion and bell pepper to the Instant Pot. Saute for 3-4 minutes until softened. Stir in the chicken bouillon cube and tomato paste, cooking for another minute to enhance the flavors.
  9. Add Rice and Liquid
  10. Pour in the water and rinsed jasmine rice, stirring well to combine all ingredients.
  11. Return Chicken to the Pot
  12. Nestle the seared chicken thighs back into the rice mixture. Ensure they are partially submerged in the liquid.
  13. Pressure Cook
  14. Secure the Instant Pot lid and set it to Pressure Cook (High) for 12 minutes.
  15. Natural Release