Instant pot chicken thighs and rice. Easy one-pot instant pot recipe the whole family would love. Weeknight dinner just got easy and quick with this easy instant pot rice recipe. It is flavourful and uses pantry staple ingredients.
PREP TIME: 5 mins
COOK TIME: 6 mins
NATURAL PRESSURE RELEASE:10 mins
TOTAL TIME21 mins
CALORIES: 538 kcal
- 6 pieces bone-in chicken thighs
- 2 cups basmati rice I used golden Sella basmati rice which cooks like long grain rice. You can also use pure basmati rice for this recipe. You do not need to soak the rice before cooking it.
- 3 cups chicken stock
- ½ tablespoon herb de provence substitute this with Italian seasoning or any other herbs of choice
- 1 teaspoon paprika
- ½ tablespoon ginger
- ½ tablespoon garlic paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small onion
- 2 tablespoon butter
- 2 tablespoon vegetable oil
- 2 tablespoon chopped chives substitute with chopped spring onions
Season the chicken thighs with salt, black pepper and paprika. Mix to combine and set aside.
Turn on the instant pot and select the Sauté button on normal heat. Sauté the onions in butter and vegetable oil until soft.
Stir in the garlic and ginger paste then add the seasoned chicken thighs to the pot and leave undisturbed to brown for 3 minutes, flip the side of the chicken and brown for another 3 minutes.
Take out the chicken thighs from the pot and set aside.
Add 2 cups of broth to the pot and deglaze the bottom of the pan thoroughly. This step is crucial in order to avoid getting a BURN notice.
Add washed rice to the pot, a cup of broth and stir to combine. Add herd de province, salt to taste (optional) don’t mix. Place the chicken on top of the rice and securely cover the instant pot.
Select manual or pressure cook and cook on high pressure for 6 minutes. When the cooking cycle is completed allow the pot to come to natural pressure for 10 minutes then carefully do a quick release.
Open the pot, add the chopped chives and stir to combine. Leave the rice to stand covered for another minute or two. Fluff the rice and serve.
Make sure to deglaze the pot thoroughly before adding the rice to avoid getting BURN notice.
Calories: 538kcal Carbohydrates: 85g Protein: 12g Fat: 16g Saturated Fat: 10g Cholesterol: 23mg Sodium: 919mg Potassium: 364mg Fiber: 2g Sugar: 4gVitamin A: 480IU Vitamin C: 3mg Calcium: 51mg Iron: 2mg