Name: Instant Pot® Garlic-Herb Chicken Thighs and Rice
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: Basmati rice - 1 ½ cups; Bone-in chicken thighs - 5 (5 ounce); Lemon juice - 1 tablespoon; Chili powder, divided - 2 teaspoons; Salt, or more to taste - 1 teaspoon; Ground black pepper, or more to taste - ½ teaspoon; Vegetable oil - 1 tablespoon; Butter - 2 tablespoons; Onion, chopped - 1 large; Minced garlic - 1 ½ tablespoons; Ground paprika - 1 tablespoon; Dried oregano - 1 ½ teaspoons; Ground thyme - 1 ½ teaspoons; Dried parsley - 1 ½ teaspoons; Chicken stock - 2 cups

Instant Pot® Garlic-Herb Chicken Thighs and Rice

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Garlic-Herb Chicken Thighs and Rice

1. Basmati rice - 1 ½ cups

2. Bone-in chicken thighs - 5 (5 ounce)

3. Lemon juice - 1 tablespoon

4. Chili powder, divided - 2 teaspoons

5. Salt, or more to taste - 1 teaspoon

6. Ground black pepper, or more to taste - ½ teaspoon

7. Vegetable oil - 1 tablespoon

8. Butter - 2 tablespoons

9. Onion, chopped - 1 large

10. Minced garlic - 1 ½ tablespoons

11. Ground paprika - 1 tablespoon

12. Dried oregano - 1 ½ teaspoons

13. Ground thyme - 1 ½ teaspoons

14. Dried parsley - 1 ½ teaspoons

15. Chicken stock - 2 cups

How to cook deliciously - Instant Pot® Garlic-Herb Chicken Thighs and Rice

1. Stage

Rinse rice until it runs clear; drain excess water and let sit.

2. Stage

Season chicken with lemon juice, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

3. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil to heat. Sear seasoned chicken thighs in the hot oil until golden and crisp, 2 to 3 minutes per side. Remove and set aside.

4. Stage

Add butter to the pot, followed by onion; saute until onion is soft and translucent, about 5 minutes. Add garlic and cook and stir for 30 seconds. Add remaining chili powder, paprika, oregano, thyme, and parsley; season with salt and pepper to taste. Mix well. Add drained rice. Gently stir to toast, 2 to 3 minutes. Pour in chicken stock.

5. Stage

Arrange seared chicken thighs and any accumulated juices on top in a single layer. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

6. Stage

Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Let rest for another 10 minutes. Fluff rice with a fork and serve.