How to Make Instant Pot® Lemon-Garlic Chicken Thighs with Rice - A Step-by-Step Guide

When it comes to easy weeknight dinners, there's nothing quite like a delicious and satisfying one-pot meal. And if you're looking for a recipe that's packed with flavor and requires minimal effort, then you'll definitely want to try this Instant Pot® Lemon-Garlic Chicken Thighs with Rice. This dish is not only incredibly tasty, but it's also made in a flash thanks to the magic of the Instant Pot®.

One of the best things about this recipe is that it's perfect for those nights when you...

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Ingredients

  • 1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
  • ½ teaspoon supreme shallot salt (from Savory Spice Shop®)
  • ½ teaspoon Mt. Olympus Greek seasoning (from Savory Spice Shop®)
  • ¼ teaspoon garlic powder
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 tablespoon grapeseed oil
  • 2 cloves minced garlic
  • 2 cups chicken broth, divided
  • 1 ¾ cups uncooked white rice
  • ¼ cup heavy cream
  • 1 small lemon, juiced
  • 1 tablespoon cornstarch

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Additional Time: 20 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the Instant Pot® is hot.
  • Combine cantanzaro herbs, shallot salt, Greek seasoning, and garlic powder in a small bowl. Sprinkle mixture over chicken thighs; sear until chicken can easily come unstuck from the bottom of the pot, 2 to 3 minutes per side. Transfer chicken to a plate. Add minced garlic to Instant Pot® and cook for 1 minute. Pour in 1/2 cup chicken broth and scrape off any brown bits off the bottom.
  • Turn off Instant Pot®. Return chicken thighs to the pot. Add an elevated rack.
  • Combine rice and remaining chicken broth in a small bowl. Set bowl on top of the elevated rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cooked rice and transfer chicken to a plate.
  • Whisk together cream, lemon juice, and cornstarch in a small bowl. Stir into the remaining liquid in the Instant Pot® and turn on Saute function. Whisk and simmer until sauce has thickened. Serve chicken thighs with sauce.
  • Nutrition

    696 cal.

    • Total Fat: 28g
    • Saturated Fat: 9g
    • Cholesterol: 129mg
    • Sodium: 971mg
    • Total Carbohydrate: 74g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 36g
    • Vitamin C: 17mg
    • Calcium: 53mg
    • Iron: 6mg
    • Potassium: 387mg