Why this fits a family on a budget
Using budget-friendly chicken thighs, pantry staples, and frozen vegetables keeps this well under $3 per serving for a complete protein-and-carb meal. The Instant Pot does the heavy lifting in under 25 minutes, making it perfect for busy weeknights.
• 1.25 lb boneless skinless chicken thighs
• 1.5 cup long-grain white rice
• 14.5 oz canned chicken broth
• 1 cup water
• 14.5 oz canned diced tomatoes
• 1 cup frozen diced onion and pepper blend
• 3 count garlic cloves minced
• 1 tsp ground turmeric
• 1 tsp cumin
• 0.5 tsp dried oregano
• 1 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 0.5 cup frozen green peas
1. Pat chicken thighs dry with a paper towel, then season both sides evenly with salt, black pepper, cumin, and oregano.
2. Set the Instant Pot to Sauté mode. Once the display reads 'Hot,' add the olive oil.
3. Add the seasoned chicken thighs in a single layer and sear for 2 minutes per side until golden brown on the outside. They do not need to be cooked through. Press Cancel to turn off Sauté mode.
4. Remove the chicken and set aside on a plate. Add the frozen onion and pepper blend and minced garlic to the pot and stir for about 30 seconds using the residual heat.
5. Pour in the chicken broth and water, scraping the bottom of the pot firmly with a wooden spoon to release any browned bits — this prevents a burn warning.
6. Add the drained diced tomatoes and turmeric. Stir well until the liquid turns a vibrant yellow color.
7. Pour in the rice and stir to distribute evenly. Nestle the seared chicken thighs on top of the rice, pressing them in slightly so they are partially submerged.
8. Secure the lid and set the valve to Sealing. Select Pressure Cook (Manual) on High pressure for 8 minutes.
9. When the timer beeps, carefully do a Quick Release by switching the valve to Venting. Stand back from the steam.
10. Open the lid. The rice should be fully cooked and have absorbed all the liquid, and the chicken should read at least 165°F internally. Scatter the frozen peas over the top, replace the lid (no pressure needed), and let sit for 2 minutes until the peas are warmed through.
11. Use two forks to shred the chicken thighs directly in the pot and stir everything together. Serve directly from the Instant Pot.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.