How to Make Instant Pot® Garlic-Herb Chicken Thighs and Rice - A Step-by-Step Guide

If you're in need of a quick and easy dinner option that's bursting with flavor, then look no further. This Instant Pot® Garlic-Herb Chicken Thighs and Rice recipe is the perfect solution for busy weeknights when you're craving something delicious, but don't have a lot of time to spend in the kitchen. With just a handful of simple ingredients and the help of your trusty Instant Pot®, you can have a hearty and satisfying meal on the table in no time.

The star of this dish is, of course...

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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

Information

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

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

    485 cal.

    • Total Fat: 19g
    • Saturated Fat: 7g
    • Cholesterol: 100mg
    • Sodium: 867mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 29g
    • Vitamin C: 6mg
    • Calcium: 51mg
    • Iron: 3mg
    • Potassium: 346mg