Instant Pot Chicken thighs Rice Recipe

Instant-Pot-Chicken-Thighs-and-Rice-Closeup

Instant Pot Chicken thighs Rice Recipe

This Instant Pot Chicken Thighs and Rice recipe is a quick, flavorful, and satisfying one-pot meal. Juicy, seasoned chicken thighs cook with fluffy, well-seasoned rice, making it perfect for busy weeknights or meal prep.

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Course: Dinner

Cuisine: American

Prep Time: 10

Cook Time: 8

Natural Release: 10

Total Time: 28

Servings:

Calories: 450kcal

Cost: $10-$15

Equipment

Instant Pot 6-quart or 8-quart
Measuring Cups For liquid and dry ingredients
Wooden Spoon For sautéing and stirring
Tongs For handling chicken
Knife For chopping ingredients

Ingredients

2 lbs Chicken thighs (bone-in) Skin removed
2 cups Long-grain white rice Rinsed and drained
2.5 cups Chicken broth Low sodium preferred
1 medium Onion Diced
3 cloves Garlic Minced
2 tablespoon Olive oil Extra virgin
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 teaspoon Paprika Smoked or regular
1 Bay leaf
Salt & Pepper To taste
tablespoon Fresh parsley (optional) For garnish

Instructions

Pat chicken dry, season both sides with salt, pepper, oregano, thyme, and paprika.
Set Instant Pot to Sauté, add olive oil, and brown chicken thighs for 3-4 minutes per side. Remove and set aside.
In the same pot, sauté onions for 2 minutes, then add garlic and cook for 30 seconds.
Deglaze with ¼ cup broth, scraping up brown bits to prevent burning.
Stir in rice, remaining broth, and bay leaf. Place chicken thighs on top.
Close lid, set Instant Pot to High Pressure for 8 minutes.
Allow Natural Pressure Release for 10 minutes, then release remaining pressure.
Remove bay leaf, fluff rice with a fork, and return chicken on top. Garnish with parsley.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition