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.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
25 mins
total:
1 hr 5 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • 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.

  • 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

485 calories; protein 29.3g; carbohydrates 50g; fat 18.8g; cholesterol 99.9mg; sodium 866.6mg. Full Nutrition
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Reviews

Rating: 5 stars
06/23/2021
This cooked up nicely and hubby really liked it. I did go easy on the chili powder, because I don’t care for spicy food, and I didn’t have basmati rice so I used long grain brown rice. This recipe is good to make in hot weather because it doesn’t heat up the kitchen ?? Read More