Instant Pot® Garlic-Herb Chicken Thighs and Rice

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This one-pot chicken and rice recipe is a family super hit. Flavorful and fluffy, buttery rice with juicy chicken thighs makes this a perfect Instant Pot® dinner dish. While serving, sprinkle some parsley and Parmesan cheese over.

1
Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
25 mins
Total Time:
1 hrs 5 mins
Servings:
5
Yield:
5 servings

Ingredients

  • 1 ½ cups basmati rice

  • 5 (5 ounce) bone-in chicken thighs

  • 1 tablespoon lemon juice

  • 2 teaspoons chili powder, divided

  • 1 teaspoon salt, or more to taste

  • ½ teaspoon ground black pepper, or more to taste

  • 1 tablespoon vegetable oil

  • 2 tablespoons butter

  • 1 large onion, chopped

  • 1 ½ tablespoons minced garlic

  • 1 tablespoon ground paprika

  • 1 ½ teaspoons dried oregano

  • 1 ½ teaspoons ground thyme

  • 1 ½ teaspoons dried parsley

  • 2 cups chicken stock

Directions

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

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

  3. 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. 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. 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. 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.

Nutrition Facts (per serving)

485 Calories
19g Fat
50g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 485
% Daily Value *
Total Fat 19g 24%
Saturated Fat 7g 33%
Cholesterol 100mg 33%
Sodium 867mg 38%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 29g
Vitamin C 6mg 32%
Calcium 51mg 4%
Iron 3mg 17%
Potassium 346mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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