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Instant Pot Chicken Thighs and Rice Recipe

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4.3 from 11 reviews

This Instant Pot Chicken Thighs and Rice recipe offers a quick and flavorful one-pot meal combining tender, seasoned chicken thighs with fragrant Basmati rice. Utilizing the Instant Pot ensures moist chicken and perfectly cooked rice in just 30 minutes, ideal for a satisfying family dinner.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Seasoning Mix

  • 1 tsp baking powder
  • 1 tsp smoked paprika (regular paprika will also work)
  • 1 tsp ground cumin
  • 1 tsp freshly ground black pepper
  • 1 tsp sea salt (adjust to taste)

Main Ingredients

  • 6 boneless, skinless chicken thighs
  • 1 tbsp butter
  • 2 tbsp cooking oil, divided
  • 1 cup yellow onions, diced
  • 1 tbsp garlic, minced
  • 2 chicken stock cubes
  • 2 1/2 cups water
  • 1/2 lemon, cut into slices or wedges
  • 1 tbsp dried herbs (parsley and thyme)
  • 2 cups white Basmati rice, rinsed

Instructions

  1. Prepare the seasoning mix: Combine all seasoning ingredients—baking powder, smoked paprika, cumin, black pepper, and sea salt—in a bottle or small container and shake well to mix thoroughly.
  2. Season the chicken: Wash and pat dry the chicken thighs. Rub the prepared seasoning mix evenly all over the chicken pieces to ensure full flavor.
  3. Brown the chicken: Heat butter and 1 tablespoon of cooking oil in a frypan over medium heat. Fry the chicken thighs until browned on one side, about 2 minutes. Flip and brown the other side for approximately 2 minutes more. Remove and set aside, keeping any drippings.
  4. Sauté aromatics in the Instant Pot: Switch your Instant Pot to the Sauté (Normal) function. Add the remaining 1 tablespoon of cooking oil to the steel insert. Add diced onions and minced garlic, sautéing for 1 minute until fragrant.
  5. Add stock and herbs: Crumble the chicken stock cubes into the pot and fry for 30 seconds to enhance flavor. Pour in water, add lemon wedges and dried herbs, then stir to combine.
  6. Add rice and chicken: Add the rinsed Basmati rice followed by the browned chicken thighs along with the pan drippings. Stir everything together to distribute ingredients evenly.
  7. Pressure cook: Cancel the sauté function. Secure the Instant Pot lid and set the steam release handle to ‘sealing’. Press the Pressure Cook button, select high pressure, and set the timer for 6 minutes.
  8. Release pressure and serve: When the cooking cycle finishes and the timer beeps, wait 5 minutes for natural pressure release. Then carefully move the steam release handle to ‘venting’ to release remaining pressure. Open the lid and fluff the rice with a fork. Serve the chicken and rice hot.

Notes

  • Adjust sea salt according to your taste preference, especially if your chicken stock cubes are salty.
  • Rinsing the Basmati rice removes excess starch for fluffy rice.
  • Use boneless, skinless chicken thighs for quicker cooking and tender results.
  • Browning the chicken before pressure cooking adds depth of flavor and color.
  • Allowing a natural pressure release for 5 minutes helps keep the chicken juicy and the rice perfectly cooked.
  • You can substitute dried herbs with fresh parsley and thyme if preferred; just add a bit more.
  • Serve with a side of steamed vegetables or a fresh salad for a complete meal.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: International

Find it online: https://iamstarved.com/instant-pot-chicken-thighs-and-rice-recipe/