Description
This Instant Pot Chicken Thighs and Rice recipe is a quick and flavorful dish that combines tender chicken thighs with aromatic basmati rice, cooked to perfection in the Instant Pot.
Ingredients
Units
Scale
For the Chicken Thighs:
- 6 pieces bone-in chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
For the Rice:
- 2 cups basmati rice (golden Sella basmati rice recommended)
- 3 cups chicken stock
- 1/2 tbsp herb de provence or Italian seasoning
- 1/2 tbsp ginger
- 1/2 tbsp garlic paste
- 1 small onion, diced
- 2 tbsp butter
- 2 tbsp vegetable oil
- 2 tbsp chopped chives or spring onions
Instructions
- Season the Chicken Thighs: Season the chicken thighs with salt, black pepper, and paprika. Set aside.
- Sauté Onions: Sauté diced onions in butter and vegetable oil in the Instant Pot until soft.
- Cook Chicken Thighs: Add garlic and ginger paste to the pot, then brown the seasoned chicken thighs on both sides. Remove and set aside.
- Deglaze Pot: Add 2 cups of broth to deglaze the pot, then add washed rice, remaining broth, herbs, and salt. Place the chicken on top, seal the Instant Pot, and cook under high pressure for 6 minutes.
- Release Pressure: Allow natural pressure release for 10 minutes, then quick release. Stir in chopped chives and let the rice stand before fluffing and serving.
Notes
- Ensure the chicken thighs are well seasoned for a flavorful dish.
- Deglazing the pot is crucial to prevent a BURN notice.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 110mg
