Instant Pot Chicken with Confit Garlic, Brown Rice, Artichokes and Peas

Name: Instant Pot Chicken with Confit Garlic, Brown Rice, Artichokes and Peas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1 lb 5 oz boneless skinless chicken thighs; 1 cup long-grain brown rice; 3 cups low-sodium chicken broth; 8.5 oz canned artichoke hearts; 1 cup frozen peas; 10 cloves garlic; 1 cup yellow onion; 3 tbsp olive oil; 1 lemon lemon zest; 2 tbsp lemon juice; 1 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp black pepper; 1 tsp salt; 1/4 cup fresh parsley leaves; 1/4 tsp red pepper flakes

An original Instant Pot dish featuring tender chicken thighs pressure-cooked over brown rice with quick confit-style garlic, artichoke hearts, lemon, and peas. It turns out comforting, aromatic, and perfect as a complete one-pot meal.

20 minPrep

35 minCook

55 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

600 g boneless skinless chicken thighs (cut en trozos large)
220 g long-grain brown rice (enjuagado)
720 ml low-sodium chicken broth (divided)
240 g canned artichoke hearts (escurridos and cut a the mitad)
120 g frozen peas (without descongelar)
40 g garlic (pelados; 8 whole and 2 chopped)
150 g yellow onion (chopped diced small)
45 ml olive oil
1 unit lemon zest (solo the parte amarilla)
30 ml lemon juice (freshly squeezed)
2 g dried oregano
1 g dried thyme
2 g black pepper
6 g salt (or to taste)
15 g fresh parsley leaves (chopped)
1 g red pepper flakes (optional)

Nutrition facts

per serving

486 kcal

Calories

34 g

Protein

36 g

Carbs

22 g

Fat

5 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. Turn the Instant Pot to Sauté mode. Once hot, add the olive oil, 8 whole garlic cloves, and 2 tablespoons of the chicken broth. Cook for 2 to 3 minutes, stirring, until the garlic is lightly golden and fragrant but not burnt.
2
2. Add the diced onion and the 2 chopped garlic cloves. Cook for 3 to 4 minutes, stirring, until the onion is translucent. Stir in the dried oregano, dried thyme, black pepper, salt, and red pepper flakes if using.
3
3. Add the chicken pieces and sauté for 2 minutes so they are well coated with the aromatics. They do not need to brown completely.
4
4. Add the rinsed brown rice and stir for 30 seconds so it absorbs the oil and juices. Pour in the remaining chicken broth and scrape the bottom well to release any stuck bits.
5
5. Arrange the artichoke hearts and lemon zest on top without stirring too much. Lock the lid and cook on High Pressure for 22 minutes.
6
6. When the cooking time ends, allow the pressure to release naturally for 10 minutes, then carefully quick-release the remaining pressure.
7
7. Open the lid, add the frozen peas and lemon juice, and stir gently. Place the lid back on without locking it and let the pot stand for 3 minutes so the peas warm through with the residual steam.
8
8. Taste and adjust salt or pepper if needed. Add the chopped fresh parsley and serve hot.
9
9. If you want to hold the recipe before serving, use the Keep Warm function and make sure the food stays at least at 60 °C / 140 °F.

Chef tips

For deeper flavor, let a few garlic cloves mash as you stir; they will blend into the broth and create a silkier texture. If the rice is slightly firm depending on the brand, let it rest 5 extra minutes with the lid on.

Substitutions

You can use turkey thigh instead of chicken with the same timing. Jarred artichoke hearts also work if well drained. Parsley can be replaced with fresh dill for a more herbal profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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