Instant Pot Saffron Chicken with Artichokes, Peas, and Basmati Rice
An original Instant Pot recipe featuring seared chicken thighs, saffron-scented basmati rice, artichoke hearts, peas, and a touch of lemon. The result is a complete, aromatic, and comforting dish, perfect for a special weeknight lunch or dinner.
Ingredients
- 700 g boneless skinless chicken thighs (cut en trozos large)
- 240 g basmati rice (enjuagado hasta que the agua salga casi clara)
- 360 ml chicken broth (low sodium if possible)
- 150 g yellow onion (chopped fina)
- 12 g garlic (chopped)
- 240 g canned artichoke hearts (escurridos and cut a the mitad)
- 120 g frozen peas (without descongelar)
- 30 ml olive oil (divided)
- 0.25 g saffron threads (remojadas en 2 tbsp of caldo hot)
- 4 g sweet paprika
- 2 g ground cumin
- 1 g lemon zest (finely grated)
- 30 ml lemon juice (freshly squeezed)
- 15 g butter
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 15 g fresh parsley (chopped)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
1. In a bowl, mix the chicken with 1 tablespoon olive oil, sweet paprika, ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Let it rest for 10 minutes while you prep the remaining ingredients.
- 2
2. Turn on the Instant Pot to Sauté on high heat. Once hot, add the remaining 1 tablespoon olive oil and brown the chicken in batches for 2 to 3 minutes per side, until lightly colored. Transfer the chicken to a plate.
- 3
3. Add the chopped onion to the pot and sauté for 3 minutes, stirring, until softened. Add the garlic and cook 30 seconds more, until fragrant.
- 4
4. Pour in a small splash of the chicken broth and scrape the bottom of the pot well with a wooden spoon to release the browned bits. This helps prevent the burn warning.
- 5
5. Add the rinsed basmati rice, the remaining chicken broth, the saffron and its soaking liquid, the artichoke hearts, lemon zest, the remaining salt, and the remaining black pepper. Stir only once to distribute the ingredients.
- 6
6. Set the browned chicken on top of the rice mixture without pressing it down too much. Lock the lid, set the valve to sealing, and cook on high pressure for 7 minutes.
- 7
7. When the cooking time ends, allow natural pressure release for 10 minutes, then carefully quick-release the remaining pressure.
- 8
8. Open the lid and add the frozen peas, butter, lemon juice, and fresh parsley. Stir gently, then place the lid back on without turning on heat for 2 minutes so the peas warm through with the residual steam.
- 9
9. Fluff the rice with a fork, taste, and adjust salt if needed. Serve hot. If you want to hold it warm, use the Instant Pot Keep Warm function, making sure the food stays above 140°F and 60°C until serving.
Chef tips
For deeper flavor, let the chicken brown well before removing it. Do not over-stir the rice before pressure cooking so it stays fluffy. If using marinated artichoke hearts, drain them very well and slightly reduce the salt.
Substitutions
You can swap the chicken thighs for cubed chicken breast, reducing the natural release time to 8 minutes. Parsley can be replaced with fresh dill. Butter can be replaced with more olive oil for a dairy-free version.
