Baharat Chicken & Rice (Instant Pot)

One-Pot Wonder!

Imagine: succulent chicken, perfectly fluffy rice, and a symphony of warm, exotic spices, all cooked in one pot with minimal effort. That's exactly what we're achieving today with our Instant Pot Baharat Chicken and Rice! This dish is pure comfort, infused with the rich, inviting aroma of USimplySeason Baharat.

The Instant Pot is a game-changer for this kind of meal. It locks in moisture and flavor, cooking everything quickly and efficiently. We'll layer our ingredients strategically to prevent any "Burn" notices and ensure every component is cooked to perfection. This is a dish that will quickly become a family favorite!

🍽️ Yields: 4-6 servings | 🕒 Prep Time: 15 minutes (+ 2 hours or overnight marinating) | 🔥 Cook Time: 30–40 minutes

📝 Ingredients:

• 1.5 lbs boneless, skinless chicken thighs (or breasts, cut into 1.5-inch pieces if using breasts)
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 3-4 cloves garlic, minced
• 2 tablespoons [USimplySeason Baharat][0] (adjust to your preference, this is a good starting point for rich flavor!)
• 1 teaspoon salt (or to taste – remember USimplySeason Baharat is salt-free)
• 1/2 teaspoon black pepper
• 1.5 cups basmati rice (rinsed thoroughly until water runs clear, then drained well)
• 2 cups chicken broth (low sodium is best to control salt)
• Optional additions for garnish/serving: Fresh parsley or cilantro, chopped; a squeeze of fresh lemon juice; plain yogurt or a dollop of tahini sauce.

Equipment You'll Need:

• Instant Pot (6-quart or 8-quart recommended)
• Fine-mesh strainer (for rinsing rice)

🔥 Instructions:

1. Sauté Aromatics & Brown Chicken:

• Set your Instant Pot to the "Sauté" function (Normal or More setting). Add the olive oil and let it heat for a minute.
• Add the finely diced onion and sauté for 3-5 minutes until softened and translucent, stirring occasionally.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the chicken thighs (or cut chicken breast pieces) to the pot. Sprinkle generously with 1 tablespoon of USimplySeason Baharat, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brown the chicken for 2-3 minutes per side. You don't need to cook it through, just get some nice color.
• Press "Cancel" to turn off the Sauté function.

1. Deglaze the Pot & Add Spices:

• Pour about 1/4 cup of the chicken broth into the pot. Use a wooden spoon or silicone spatula to scrape up any browned bits stuck to the bottom of the pot. This is crucial to prevent a "Burn" notice and adds tremendous flavor!
• Stir in the remaining 1 tablespoon of USimplySeason Baharat, the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine the spices with the chicken and onions.

1. Layer the Rice and Liquid:

• Add the rinsed and drained basmati rice to the pot, spreading it in an even layer over the chicken and onions. Do NOT stir the rice into the liquid/chicken mixture. This helps prevent the "Burn" notice.
• Carefully pour the remaining 1 3/4 cups chicken broth over the rice. Gently push down any rice grains clinging to the sides of the pot with your spatula to ensure they are submerged in the liquid.

1. Pressure Cook:

• Secure the lid on your Instant Pot and make sure the sealing valve is set to the "Sealing" position.
• Select the "Pressure Cook" (or "Manual") setting on High Pressure. Set the timer for 8 minutes if using chicken thighs, or 6 minutes if using cut chicken breast pieces.
• It will take about 5-10 minutes for the Instant Pot to come to pressure before the cooking time begins.

1. Natural Release & Serve:

• Once the cooking time is complete, allow the pressure to Natural Release (NPR) for 10 minutes. This means simply doing nothing and letting the pressure release on its own.
• After 10 minutes of NPR, carefully turn the sealing valve to the "Venting" position for a Quick Release (QR) of any remaining pressure. Be careful of the steam!
• Once the float valve drops, carefully open the lid.
• Gently fluff the chicken and rice mixture with a fork, breaking up the chicken into bite-sized pieces and mixing it with the rice and onions.
• Serve hot, garnished with fresh chopped parsley or cilantro and a squeeze of fresh lemon juice. A dollop of plain yogurt or tahini sauce on the side is also highly recommended!

👩🏽‍🍳 Chef's Notes & Instant Pot Success Tips:

1. Rinse Your Rice! Rinsing the basmati rice thoroughly before adding it to the Instant Pot is very important. It removes excess starch, which helps prevent the rice from clumping and also reduces the chances of a "Burn" notice.
2. No Stirring the Rice: This is a golden rule for Instant Pot chicken and rice! Adding the rice on top and then pouring the liquid over it, without stirring, helps prevent the rice from sticking to the bottom of the pot and causing a "Burn" error.
3. Deglaze Thoroughly: Scraping up all the browned bits from the bottom of the pot after sautéing is critical for preventing the "Burn" warning.
4. Chicken Thighs vs. Breasts: Chicken thighs are more forgiving and tend to stay juicier in the Instant Pot, which is why I recommend them. If using breasts, cutting them into pieces helps them cook more evenly with the rice.
5. Adjust Seasoning: Taste the dish after it's cooked. You can always add a pinch more salt or a dash more Baharat if you feel it needs it. A final squeeze of lemon juice truly brightens all the flavors!
6. Optional Add-ins: You can stir in a handful of frozen peas or chopped carrots during the last minute of sautéing the onions for extra veggies and color.

Enjoy this incredibly flavorful and easy Instant Pot Baharat Chicken and Rice! It's such a comforting and satisfying meal, and your kitchen will smell absolutely divine!