adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Instant Pot® Garlic-Herb Chicken Thighs and Rice
Instant Pot® Garlic-Herb Chicken Thighs and Rice
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Instant Pot® Garlic Herb Chicken Thighs and Rice: A simple and delicious family dinner made in minutes.
Ingredients:
  • 1.5 cups basmati rice
  • 5 (5 ounce) bone-in chicken thighs
  • 2 teaspoons chili powder, divided
  • 1 teaspoon salt, or more to taste
  • 0.5 teaspoon ground black pepper, or more to taste
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1.5 tablespoons minced garlic
  • 1 tablespoon ground paprika
  • 1.5 teaspoons dried oregano
  • 1.5 teaspoons ground thyme
  • 1.5 teaspoons dried parsley
  • 2 cups chicken stock
Instructions:
  • Rinse the rice until the water runs clear, drain, and allow it to rest.
  • Coat chicken in tangy lemon juice and a flavorful mix of 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  • Heat oil in a multi-functional pressure cooker on the Saute function. Cook seasoned chicken thighs until golden and crisp, about 2 to 3 minutes per side. Set aside.
  • Melt butter in the pot, then add onion and saute until soft and translucent, around 5 minutes. Stir in garlic and cook for 30 seconds. Sprinkle in chili powder, paprika, oregano, thyme, and parsley. Season with salt and pepper. Mix thoroughly. Incorporate drained rice and gently stir to toast for 2 to 3 minutes. Pour in chicken stock.
  • Place the seared chicken thighs in a single layer at the bottom of the pot, including any juices. Seal the lid securely. Set the pressure to high, following your manufacturer's guidelines, and timer for 8 minutes. It will take about 10 to 15 minutes for the pressure to build up.
  • Follow the manufacturer's instructions for natural pressure release for 8 to 10 minutes, then use the quick-release method for about 5 minutes. Unlock the lid, let it rest for an additional 10 minutes, fluff the rice with a fork, and serve.

Similar Recipes