Instant Pot Chicken with Leeks, Peas, and Creamy Lemon-Mint Mascarpone Rice

Name: Instant Pot Chicken with Leeks, Peas, and Creamy Lemon-Mint Mascarpone Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.3 lb boneless skinless chicken thighs; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 2 cups leek; 4 cloves garlic; 1 1/4 cups short-grain rice; 3 cups chicken broth; 2 tsp lemon zest; 2 tbsp lemon juice; 1 cup frozen peas; 1/2 cup mascarpone cheese; 2 tbsp fresh mint; 1/4 cup grated Parmesan cheese

An original Instant Pot dish with browned chicken thighs, tender leeks, sweet peas, and velvety rice finished with mascarpone, lemon, and fresh mint. Comforting, aromatic, and elegant for a complete one-pot meal.

20 minPrep

25 minCook

45 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g boneless skinless chicken thighs (cut en trozos large)
6 g salt (divided to taste)
2 g black pepper (freshly ground)
15 ml olive oil (for dorar)
200 g leek (en medias lunas finas, solo parte blanca and verde clara)
12 g garlic (chopped fino)
240 g short-grain rice (lavado and escurrido)
720 ml chicken broth (low sodium preferiblemente)
4 g lemon zest (of lemon fresh)
30 ml lemon juice (freshly squeezed)
140 g frozen peas (without descongelar)
115 g mascarpone cheese (at room temperature)
8 g fresh mint (chopped)
25 g grated Parmesan cheese (more a poco extra optional for servir)

Nutrition facts

per serving

572 kcal

Calories

35 g

Protein

42 g

Carbs

28 g

Fat

3 g

Fiber

39 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

Dairy

Instructions

1
Season the chicken thighs with 4 g (3/4 tsp) salt and the black pepper.
2
Set the Instant Pot to Sauté on high. Once the insert is hot, add the olive oil and brown the chicken for 4 to 5 minutes, stirring once, until lightly golden. It does not need to be fully cooked through. Transfer the chicken to a plate.
3
Add the leek to the pot and sauté for 2 minutes until it starts to soften. Stir in the garlic and cook for 30 seconds, stirring so it does not brown too much.
4
Add the rice and stir for 1 minute so it is well coated with the oil and juices. Pour in the chicken broth and scrape the bottom with a wooden spoon to release any browned bits.
5
Return the chicken to the pot along with the lemon zest and 2 g (1/4 tsp) salt. Stir gently once to distribute.
6
Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes. When the cooking cycle ends, let it rest for 5 minutes, then carefully quick-release the remaining pressure.
7
Open the pot and add the frozen peas, lemon juice, mascarpone, fresh mint, and grated Parmesan. Stir for 1 to 2 minutes until the rice is creamy, the peas are tender, and the chicken is fully cooked.
8
Taste and adjust salt if needed. Serve hot with a little extra Parmesan and mint on top if desired.

Chef tips

For an even silkier texture, let the rice sit for 2 extra minutes before serving. Wash the leek thoroughly to remove any grit trapped between the layers.

Substitutions

You can substitute cream cheese for mascarpone, though the flavor will be slightly tangier. Mint can be replaced with parsley or dill. If you prefer chicken breast, reduce the browning time slightly so it stays tender.

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
View on Amazon
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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