There’s a comforting, homey vibe to a one-pot meal that feeds a family and fills the house with warm, savory aromas. This Instant Pot Spanish Rice with Chicken is exactly that: succulent bone-in, skin-on chicken thighs seasoned with paprika and garlic, seared in avocado oil, then simmered with rice, tomatoes, and spices until the grains are fluffy and infused with rich, saucy flavor. It’s an easy weeknight winner that feels special enough for guests.

Before we get to the step-by-step method, a few quick notes: the recipe uses 3 tablespoons avocado oil for searing, 2 pounds of bone-in, skin-on chicken thighs, and the rest of the ingredients are straightforward pantry staples. I keep the flavor profile bright with tomato paste and a bit of salsa at the end for texture and zip, but that last addition is optional. The chicken cooks right along with the rice in the Instant Pot, giving the dish body and a deep, integrated flavor that’s more than the sum of its parts.

Why this version works

This recipe relies on a few simple techniques that make a big difference. First, searing the chicken in avocado oil and butter (or ghee) develops color and savory crust, which adds depth to the final dish. Second, toasting the rice briefly with the aromatics helps the grains hold up better during pressure cooking and gives the rice a slightly nutty base flavor. Third, combining tomato paste with broth and a splash of salsa creates a balanced cooking liquid that gives the rice both acidity and savory richness. Finally, resting the pressure-cooked dish for a few minutes allows the juices to redistribute so every bite is moist and tender.

Ingredients

3 Tbsp avocado oil
2 lbs bone in skin on chicken thighs
2 tsp garlic powder
1 tsp paprika
1 tsp sea salt to taste
2 Tbsp butter or ghee
1/2 yellow onion, finely chopped
3 cloves garlic, minced
1 1/2 cups white rice
1 Tbsp chili powder
2 tsp dried oregano
3 cups chicken broth or water
2 Tbsps tomato paste
3 Tbsps salsa (optional)

Notes on ingredients

If you prefer extra heat, use a spicier salsa or increase the chili powder by 1/2 teaspoon. If you only have long-grain white rice, that works perfectly; different white rice varieties may vary slightly in texture, so the 3 minutes natural release recommended below gives a small buffer to prevent overcooking. The recipe keeps the skin on the chicken for flavor; if you’d like a lower-fat version, you can remove the skin after searing and before pressure cooking, but the cooking times and liquid remain the same.

Equipment

An Instant Pot or any 6-quart electric pressure cooker with a sauté function works well. Have a wooden spoon for deglazing and a fork for fluffing the rice after cooking.

Step-by-step directions

Follow these steps in order. I’ve rewritten the directions to be clear and easy to follow while keeping ingredient amounts exactly as listed above.

Prep the chicken. Pat the 2 lbs bone in skin on chicken thighs dry with paper towels. In a small bowl, combine 2 tsp garlic powder, 1 tsp paprika, and 1 tsp sea salt. Sprinkle this seasoning evenly over both sides of the chicken thighs. This simple rub builds savory flavor that will carry through the whole dish.
Sear in the Instant Pot. Set the Instant Pot to the Sauté function and add 3 Tbsp avocado oil. When the oil shimmers and is hot but not smoking, place the seasoned chicken thighs skin side down in a single layer. Sear for 3–4 minutes until the skin is deeply golden and releases easily. Flip the thighs and sear the other side for 2 minutes. Work in batches if needed so the chicken doesn’t crowd the pot.
Remove the chicken and add butter. Transfer the seared chicken to a plate and set aside. Add 2 Tbsp butter or ghee to the hot Instant Pot and let it melt. The butter will pick up browned bits from the bottom of the pot and add a rich base flavor to the rice mixture.
Sauté the aromatics. Add 1/2 yellow onion (finely chopped) to the melted butter and sauté for 2–3 minutes until the onion starts to soften and become translucent. Stir in 3 cloves garlic (minced) and cook for 30–45 seconds more, until fragrant. Keep the heat on Sauté to develop flavor but watch the garlic so it doesn’t brown.
Toast the rice and spices. Add 1 1/2 cups white rice to the pot and stir thoroughly so the rice is coated with the butter and aromatics. Toast the rice for about 90 seconds, stirring constantly. Sprinkle in 1 Tbsp chili powder and 2 tsp dried oregano, stirring so the spices evenly coat the rice and release their aroma.
Add tomato paste and deglaze. Stir in 2 Tbsps tomato paste so it evenly mixes with the rice. Pour in a small amount of the 3 cups chicken broth or water and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This deglazing step is crucial to prevent the Instant Pot from triggering a burn warning and to incorporate that caramelized flavor into the cooking liquid.
Add the remaining liquid and seasoning. Pour in the rest of the chicken broth or water so the total is 3 cups. Stir once to combine everything and ensure there are no dry clumps of tomato paste or rice stuck to the sides.
Return the chicken to the pot. Nestle the seared chicken thighs into the rice mixture, skin side up. The chicken should sit on top of the rice and cooking liquid; this arrangement allows the rice to absorb flavor while the chicken finishes cooking through and stays tender.
Pressure cook. Secure the Instant Pot lid and set the valve to the sealing position. Select the Pressure Cook or Manual function and set the timer for 10 minutes on high pressure. The pot will take about 8–12 minutes to come to pressure depending on your model.
Natural release and finish. When the 10-minute cook time completes, allow the Instant Pot to sit undisturbed and perform a natural pressure release for 3 minutes. After 3 minutes, carefully switch the valve to venting to release any remaining steam, then open the lid. If you used skin-on chicken, the skin will be soft rather than crispy, and that’s normal for this style of one-pot cooking.
Optional salsa and rest. If you’d like a bit of brightness and extra texture, spoon 3 Tbsps salsa over the rice and chicken now, spreading it gently. Let the pot sit with the lid off for 2–3 minutes to allow flavors to settle and the rice to relax.
Fluff and serve. Use a fork to gently fluff the rice around the chicken, being careful not to break the thighs apart. Serve the chicken thighs on a platter or right in the pot, spooning rice and cooking juices over each piece for maximum flavor.

Serving suggestions

This Instant Pot Spanish Rice with Chicken shines with a simple green salad, warm flatbreads, or a scoop of roasted vegetables. A dollop of plain yogurt or a squeeze of fresh lime brightens the plate. If you like fresh herbs, a handful of chopped cilantro or parsley sprinkled on top adds a fragrant finish.

Make-ahead and storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to restore moisture. The rice may compact in the fridge; fluff with a fork after reheating to separate the grains.

Troubleshooting tips

If the Instant Pot displays a burn warning during cooking, cancel and use a wooden spoon to scrape the bottom to ensure nothing is stuck. Add a few tablespoons of additional broth if needed and continue.
If the rice seems undercooked after pressure cooking, reseal and cook on high pressure for 1–2 more minutes, followed by a 5-minute natural release.
For crispier chicken skin, remove the thighs after pressure cooking and place them under a hot broiler for 3–4 minutes, watching carefully so they don’t burn.

Why bone-in, skin-on chicken?

Cooking bone-in, skin-on thighs gives this one-pot recipe more texture and flavor. The bone and skin help the meat stay moist during the pressure-cooking process, and the rendered fat enriches the rice. If you prefer boneless thighs, you can use them with the same cooking time, though you may lose a bit of the depth of flavor that comes from the bones.

Final thoughts

This Instant Pot Spanish Rice with Chicken is a hearty, unfussy dinner that comes together with pantry-friendly spices and a short list of fresh ingredients. The combination of seared chicken, toasted rice, and a tomato-forward cooking liquid creates a cozy, balanced meal that’s easy enough for a busy weeknight yet satisfying enough to serve company. Give it a try, and make it your own by adjusting the heat, adding vegetables, or finishing with your favorite fresh herbs.

Instant Pot Spanish Rice with Chicken

One-pot Instant Pot Spanish rice cooked with seared chicken for an easy, flavorful family meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

3 Tbsp avocado oil
2 lbs bone-in, skin-on chicken thighs
2 tsp garlic powder
1 tsp paprika
1 tsp sea salt or to taste
2 Tbsp butter or ghee
1/2 yellow onion finely chopped
3 cloves garlic minced
1 1/2 cups white rice
1 Tbsp chili powder
2 tsp dried oregano
3 cups chicken broth or water
2 Tbsp tomato paste
3 Tbsp salsa optional

Equipment

Instant Pot or electric pressure cooker
Mixing Bowl
Measuring cups and spoons
Wooden spoon or spatula
Knife and cutting board
Fork (for fluffing rice)

Method

Place the white rice in a bowl and cover with about 2 inches of water; soak at least 15 minutes (or overnight if possible). Drain and set aside.
Pat chicken thighs dry and sprinkle evenly with paprika, garlic powder, and sea salt.
Plug in the Instant Pot and press Sauté. Add the avocado oil and let it heat for a few minutes until shimmering.
Working in batches if needed, place chicken skin-side down and sear 4–5 minutes until golden-brown and crispy; flip and brown the other side 4–5 minutes. Remove seared chicken to a plate.
Add the butter or ghee and chopped onion to the Instant Pot and sauté 3–5 minutes until the onion is translucent; add minced garlic and cook 30 seconds until fragrant.
Add the drained rice and chili powder; sauté while stirring 2–3 minutes to toast the rice and coat with spices.
Stir in dried oregano, chicken broth (or water), tomato paste, and optional salsa until combined.
Return the seared chicken to the pot, nestling it into the rice mixture. Secure the lid, set to Manual/Pressure Cook on High for 12 minutes, and ensure the pressure valve is closed.
When the cook cycle finishes, allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure and open the lid.
Fluff the rice with a fork. Serve immediately, removing chicken skin if desired (it will be soft after pressure cooking).