Description
A flavorful and easy recipe for Instant Pot Chicken Thighs and Rice, where tender chicken thighs are cooked with aromatic basmati rice in a savory broth, creating a delicious one-pot meal.
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 or pure basmati)
- 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, chopped
- 2 tbsp butter
- 2 tbsp vegetable oil
- 2 tbsp chopped chives or spring onions
Instructions
- Season the chicken thighs: Rub chicken thighs with salt, black pepper, and paprika. Set aside.
- Sauté onions: In the Instant Pot, sauté onions in butter and oil until soft.
- Add chicken: Stir in garlic and ginger, then add chicken to brown.
- Deglaze: Remove chicken and deglaze pot with broth.
- Add rice: Add rice, broth, herbs, and place chicken on top.
- Cook: Pressure cook for 6 minutes, then natural pressure release for 10 minutes.
- Finish: Stir in chives, let rest, then fluff and serve.
Notes
- You can customize the herbs and spices to suit your taste preferences.
- Ensure the rice is evenly distributed for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 500 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
