Instant Pot Chicken with Pumpkin, Leeks, and Creamy Rosemary Lemon Rice
An original Instant Pot dish with browned chicken thighs, diced pumpkin, tender leeks, and creamy rice scented with rosemary, garlic, and lemon. It is comforting, balanced, and perfect for a complete weeknight meal.
Ingredients
- 600 g boneless skinless chicken thighs (cut en trozos large)
- 200 g long-grain rice (enjuagado)
- 300 g pumpkin (pelada and diced small)
- 180 g leek (solo the parte blanca and verde claro, sliced finas)
- 480 ml chicken broth (low sodium preferiblemente)
- 15 ml olive oil
- 15 g butter
- 12 g garlic (chopped)
- 4 g fresh rosemary (chopped fino)
- 1 unit lemon zest (solo the parte amarilla)
- 30 ml lemon juice (freshly squeezed)
- 3 g sweet paprika
- 2 g onion powder
- 6 g salt (or to taste)
- 1 g black pepper (or to taste)
- 35 g grated Parmesan cheese
- 8 g fresh parsley (chopped, for terminar)
Nutrition facts
per serving
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
Instructions
- 1
Toss the chicken with the sweet paprika, onion powder, 1/2 teaspoon salt, and black pepper.
- 2
Set the Instant Pot to high Sauté mode. Add the olive oil and butter. When the butter melts, brown the chicken for 3 to 4 minutes, stirring once or twice, until lightly colored. Transfer the chicken to a plate.
- 3
Add the leek and cook for 2 minutes, stirring, until softened. Stir in the garlic and rosemary and cook for 30 seconds more.
- 4
Add the pumpkin and the rinsed rice. Stir for 1 minute so the rice is coated with the aromatics.
- 5
Pour in the chicken broth, lemon zest, remaining salt, and lemon juice. Scrape the bottom well to loosen any browned bits. Return the chicken and its juices to the pot and spread it out without overmixing.
- 6
Lock the lid and cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
- 7
Open the pot and gently stir in the Parmesan until the rice becomes creamy. Taste and adjust salt if needed.
- 8
Serve hot with fresh parsley on top. If you want to keep it warm, use the Warm setting; when reheating, make sure it reaches at least 165°F/74°C before serving.
Chef tips
For a creamier texture, let the rice sit uncovered for 2 minutes before serving. Cut the pumpkin into small, even cubes so it becomes tender without falling apart.
Substitutions
You can use turkey thigh instead of chicken. Parmesan can be replaced with a similar aged cheese. If you do not have fresh rosemary, use 1 teaspoon dried rosemary. Basmati rice also works, though the result will be less creamy.
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 imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-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
Illustrative imageVictorinox 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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