Why this fits a family on a budget
Bone-in chicken thighs are one of the most affordable cuts available at US grocery stores, and combining them with rice and pantry spices keeps the total cost around $2.60 per serving. The Instant Pot dramatically cuts cooking time so this hearty, one-pot meal is ready in under 40 minutes.
• 4 piece bone-in chicken thighs
• 1.5 cup long-grain white rice
• 2.5 cup chicken broth
• 1 can canned diced tomatoes
• 0.5 cup frozen peas
• 1 piece yellow onion
• 1 piece green bell pepper
• 3 piece garlic cloves
• 0.75 tsp ground turmeric
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp vegetable oil
1. Dice the yellow onion and green bell pepper into small pieces (about half-inch chunks). Mince the 3 garlic cloves.
2. Pat the chicken thighs dry with a paper towel. Season both sides evenly with half the salt, half the black pepper, and the smoked paprika.
3. Set the Instant Pot to 'Sauté' mode. Add 2 tablespoons of vegetable oil and let it heat for about 1 minute until shimmering.
4. Place the chicken thighs skin-side down in the Instant Pot. Sear undisturbed for 4 minutes until the skin is golden brown and releases easily from the pot. Flip and sear the other side for 2 minutes. Remove chicken and set aside on a plate.
5. Add the diced onion and bell pepper to the pot. Sauté for 3 minutes, stirring occasionally, until the onion turns translucent and softened.
6. Add the minced garlic, turmeric, cumin, remaining salt, and remaining black pepper. Stir and cook for 30 seconds until fragrant.
7. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot — this prevents a burn warning.
8. Stir in the diced tomatoes (with their juice) and the dry white rice. Mix until the rice is evenly distributed in the liquid.
9. Nestle the seared chicken thighs on top of the rice mixture, skin-side up. The chicken should rest on the rice, not be submerged.
10. Secure the Instant Pot lid and set the valve to 'Sealing'. Cook on Manual/Pressure Cook at HIGH pressure for 10 minutes.
11. Once the cooking time ends, allow the pressure to naturally release for 5 minutes, then carefully turn the valve to 'Venting' to release any remaining steam.
12. Open the lid and scatter the frozen peas over the top. Replace the lid (no pressure needed) and let sit for 3 minutes — the residual heat will cook the peas.
13. Check that the chicken is cooked through (juices should run clear, or internal temperature should read 165°F). Fluff the rice gently with a fork and serve directly from the 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.