Instant Pot Chicken Thighs and Rice Recipe

If you’re craving a dish that’s pure comfort, flavor-packed, and surprisingly quick, look no further than Instant Pot Chicken Thighs and Rice! Juicy, seasoned chicken melds with rice that’s fluffy, aromatic, and rich with savory goodness—all made effortless in your trusty pressure cooker. This recipe truly brings big flavor and homey coziness to your weeknight table in a fraction of the usual time.

Ingredients You’ll Need

This recipe showcases just a handful of simple, classic ingredients that each play a big role in taste and texture. Every item, from the plump chicken thighs to aromatic herbs, is chosen for maximum flavor payoff, so don’t skimp—you’ll taste the difference in the final dish.

• Bone-in chicken thighs (6 pieces): Dark meat stays super juicy and brings richness to the rice; skin-on is optional but adds more flavor.
• Basmati rice (2 cups): I love golden Sella basmati for its ability to hold shape—plain basmati or any long-grain variety also work beautifully.
• Chicken stock (3 cups): This liquid infuses both the chicken and rice with depth—homemade or store-bought both work.
• Herbes de Provence (1/2 tbsp): These fragrant herbs give a warm, rustic flavor, but you can swap in Italian seasoning or your own favorite dried blend.
• Paprika (1 tsp): Adds subtle smokiness and gorgeous color to the chicken.
• Ginger paste (1/2 tbsp): Fresh zing that wakes everything up—jarred or freshly grated both work.
• Garlic paste (1/2 tbsp): Savory, aromatic depth; use fresh, jarred, or even finely grated garlic cloves.
• Salt and black pepper: Essential basics for seasoning both the chicken and rice.
• Small onion: Adds sweetness and a slightly caramelized aroma when sautéed.
• Butter (2 tbsp): For richness and flavor in sautéing—pairs beautifully with the chicken.
• Vegetable oil (2 tbsp): Helps sauté the onions and brown the chicken nicely without burning.
• Chopped chives (2 tbsp): For freshness and color at the end; spring onions also make a great substitute.

Variations

The beauty of Instant Pot Chicken Thighs and Rice is how customizable it is! You can truly make this your own by swapping proteins, flavorings, or even bulking it up with veggies—no fancy skills required.

• Make it spicy: Add a chopped jalapeño, a sprinkle of cayenne, or a dash of hot sauce right into the pot for a little heat.
• Swap the chicken: Use boneless thighs (reduce pressure cook time by 1 minute), drumsticks, or even a mix of chicken parts.
• Go veggie-heavy: Toss in peas, carrots, bell peppers, or spinach before sealing the Instant Pot for added nutrition and color.
• Try a different grain: Substitute long-grain white rice with brown rice (increase cook time and add more broth) or quinoa for a nutty twist.

How to Make Instant Pot Chicken Thighs and Rice

Step 1: Season the Chicken

Pat the chicken thighs dry with paper towels, then season them all over with salt, black pepper, and paprika. Give them a gentle rub to ensure every bit is coated in that savory-spicy goodness—this step starts building flavor from the first bite.

Step 2: Sauté Onion and Aromatics

Press “Sauté” on your Instant Pot and add the butter and vegetable oil. Once melted, toss in the chopped onion and let it cook until softened and slightly golden, about 2-3 minutes. Stir in the ginger and garlic paste for a quick aroma boost—your kitchen will smell incredible!

Step 3: Brown the Chicken Thighs

Add the seasoned chicken thighs to the Instant Pot, nestling them into the onion mixture. Let them brown undisturbed for 3 minutes per side. Browning isn’t just for looks—it creates extra flavor in both the chicken and the final rice.

Step 4: Deglaze the Pot

Remove the chicken and pour in 2 cups of chicken stock. Scrape the bottom of the pot thoroughly with a wooden spoon to release all the browned bits—this step is crucial to avoid that dreaded BURN message and ensures tons of flavor ends up in the rice.

Step 5: Add Rice and Build Layers

Stir the rinsed basmati rice into the pot. Pour in the remaining 1 cup of chicken stock and sprinkle over the herbes de Provence and a bit more salt, if needed (just don’t stir the herbs in—let them sit on top). Carefully nestle the browned chicken thighs right on top of the rice, juices and all.

Step 6: Pressure Cook

Secure the Instant Pot lid, set the valve to Sealing, and select “Manual” or “Pressure Cook” on High for 6 minutes. Once the timer sounds, let the pressure release naturally for 10 minutes before carefully venting the rest. The rice and chicken will be perfectly cozy and tender.

Step 7: Finish and Fluff

Open the Instant Pot and sprinkle chopped chives (or spring onions) over everything. Let it rest with the lid off or ajar for a minute or two, then gently fluff the rice with a fork—this gives you the perfect texture and makes the flavors mingle. Serve hot and enjoy your Instant Pot Chicken Thighs and Rice!

How to Serve Instant Pot Chicken Thighs and Rice

Garnishes

Sprinkle with extra chopped chives or fresh parsley just before serving; a squeeze of fresh lemon brightens the earthy flavors perfectly. A little dusting of extra paprika or even a swirl of Greek yogurt are lovely finishing touches, too.

Side Dishes

A crisp green salad or lightly steamed green beans make excellent accompaniments. For heartier fare, go for roasted root veggies, buttery peas, or even naan for scooping up every last bite of rice and sauce.

Creative Ways to Present

If you’re serving Instant Pot Chicken Thighs and Rice for guests, try piling the rice onto a serving platter and artfully nestling the chicken pieces on top. Drizzle with a little melted butter and scatter fresh herbs for a restaurant-worthy look. For weeknights, serve it straight from the pot—there’s something cozy about that!

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Chicken Thighs and Rice keep really well! Scoop any cooled leftovers into an airtight container and store in the fridge for up to 3 days. The flavors actually meld even more overnight, making it a delicious meal prep option.

Freezing

This dish is freezer-friendly. Let it cool completely, portion it into freezer containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, sprinkle a splash of water or broth over the rice to add moisture, then microwave covered or warm gently in a skillet over medium-low heat until hot. This brings the rice back to life without drying it out.

FAQs

Final Thoughts

If you’re looking for a fuss-free dinner that never fails to impress, give Instant Pot Chicken Thighs and Rice a try. It’s cozy, deeply flavorful, and destined to become a weeknight favorite—so gather your ingredients and let your Instant Pot do the work. Happy cooking!

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