Instant Pot Chicken with Fennel, Chickpeas, and Creamy Saffron Lemon Rice

Name: Instant Pot Chicken with Fennel, Chickpeas, and Creamy Saffron Lemon Rice
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4
Cuisine: mediterranea
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 cup short-grain rice; 1.5 cups cooked chickpeas, drained; about 9 oz fennel bulb; 1 cup yellow onion; 4 cloves garlic; 3 cups chicken broth; 1/4 cup dry white wine; 2 tbsp olive oil; 2 tbsp butter; 1 generous pinch saffron threads; 1 whole lemon; 1 tsp sweet paprika; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh parsley

An original Instant Pot recipe featuring juicy chicken thighs, tender fennel, chickpeas, and creamy rice infused with saffron and lemon. It has a gentle Mediterranean flavor profile that feels comforting yet elegant, perfect for a complete weeknight meal.

20 minPrep

22 minCook

42 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
220 g short-grain rice (enjuagado)
240 g cooked chickpeas, drained (pueden ser of lata)
1 mediano, 250 g fennel bulb (thinly sliced finas; reservar algunas frondas for servir)
120 g yellow onion (chopped diced small)
4 cloves garlic (chopped)
720 ml chicken broth (low sodium if possible)
60 ml dry white wine (for desglasar)
30 ml olive oil
28 g butter
0.25 g saffron threads (machacadas lightly)
1 unit lemon (zest fina and 2 tbsp of zumo)
5 ml sweet paprika
2.5 ml ground cumin
2.5 ml dried oregano
8 g salt (or to taste)
2 g black pepper (or to taste)
15 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

612 kcal

Calories

36 g

Protein

48 g

Carbs

28 g

Fat

7 g

Fiber

41 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

DairySulfites

Instructions

1
1. In a bowl, mix the chicken with the sweet paprika, ground cumin, dried oregano, 1/2 teaspoon of the salt, and the black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Turn the Instant Pot to Sauté mode on high. When the insert is hot, add the olive oil and 1 tablespoon of the butter. Brown the chicken in 2 batches for 2 to 3 minutes per side, without fully cooking it through. Transfer to a plate.
3
3. Add the onion and fennel to the pot. Sauté for 3 minutes, stirring, until they start to soften. Add the garlic and cook for 30 seconds more.
4
4. Pour in the dry white wine and scrape the bottom well with a wooden spoon to loosen the browned bits. Cook for 1 minute so it reduces slightly.
5
5. Add the rinsed rice, chickpeas, chicken broth, saffron, lemon zest, and the remaining salt. Stir only once to distribute the ingredients.
6
6. Set the chicken and any accumulated juices on top of the rice mixture, without stirring too much. Close the lid and cook on high pressure for 8 minutes.
7
7. When the cooking time ends, allow the pressure to release naturally for 10 minutes, then carefully release the remaining pressure.
8
8. Open the lid, add the remaining tablespoon of butter and the lemon juice. Gently stir the rice from the edges toward the center until creamy. Taste and adjust salt if needed.
9
9. Serve hot, finished with fresh parsley and the reserved fennel fronds. If you want to keep it warm before serving, use the Keep Warm function; the pot will stay around 140 to 167 °F (60 to 75 °C).

Chef tips

For a fluffier rice texture, use basmati rice and reduce the high-pressure time to 6 minutes. For a more golden finish, you can place the cooked chicken under the oven broiler for 2 to 3 minutes at 450 °F (230 °C) before serving.

Substitutions

You can replace the fennel with sliced leek, the chickpeas with cooked white beans, and the butter with extra olive oil for a dairy-free version. If you prefer not to use wine, replace it with the same amount of broth plus 1 teaspoon of lemon juice.

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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