Delicious one-pot chicken and rice meal that everyone will love! I used my 6-quart Instant Pot® for this recipe.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
25 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse rice in a colander until the water runs clear. Let soak while you prepare the rest.

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  • Mix lemon juice, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a small bowl. Rub over chicken thighs.

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add the oil when pot is hot. Add seasoned chicken to the pot and sear, 2 to 3 minutes on each side. Remove and set aside.

  • Melt butter in the pot, add onion, and cook until soft and translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds, watching carefully as it will brown fast. Add oregano, thyme, dried parsley, paprika, and remaining 1 teaspoon chili powder. Mix well. Add rice and roast, 2 to 3 minutes. Pour in chicken broth, making sure to scrape the bottom of the pot completely. Season with salt and pepper to taste. Add chicken in a single layer; add any liquid made while resting.

  • 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.

  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let rest for an additional 10 minutes.

  • Sprinkle with Parmesan cheese and parsley when serving.

Cook's Notes:

You can use chicken drumsticks instead of thighs, if preferred.

Watch the garlic carefully when cooking. I sometimes turn the pot off or lift it up when cooking minced garlic.

Nutrition Facts

440 calories; protein 23.8g; carbohydrates 41.6g; fat 19g; cholesterol 83.9mg; sodium 918.9mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
06/10/2020
It was delicious, but I forgot to take a photo. The cooking time of 8 minutes isn’t enough, I think 12 to 15 is good. The chicken was still tender and juicy. I have the instant pot mini so I think that’s why it required more time. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/22/2020
Super easy and super tasty! The whole family enjoyed it Read More
Rating: 5 stars
06/09/2020
It was delicious, but I forgot to take a photo. The cooking time of 8 minutes isn’t enough, I think 12 to 15 is good. The chicken was still tender and juicy. I have the instant pot mini so I think that’s why it required more time. Read More
Rating: 5 stars
01/12/2020
I made the recipe as is and it was perfect! Perfect for a chilly night and it fills up my household of hungry guys! Thanks for a great recipe! Read More
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Rating: 3 stars
01/27/2021
I had issues with my 6Q Instant Pot giving me a “Food Burn” error. I added more liquid, but ended up pulling the rice and cooking the chicken separately. It was tasty though. Read More
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