Description
A flavorful and easy Instant Pot recipe for chicken thighs and rice that is perfect for a quick and delicious meal. Tender chicken thighs cooked with aromatic basmati rice in a savory herb-infused broth.
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
- 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
- 2 tbsp butter
- 2 tbsp vegetable oil
- 2 tbsp chopped chives
Instructions
- Season the Chicken Thighs: Season chicken thighs with salt, pepper, and paprika. Set aside.
- Sauté Onions: Sauté onions in butter and oil in the Instant Pot until soft.
- Cook Chicken: Add garlic, ginger, and chicken thighs to the pot. Brown for 3 minutes on each side.
- Deglaze Pot: Remove chicken and deglaze the pot with broth.
- Add Rice: Add rice, herbs, and salt. Place chicken on top. Cook on high pressure for 6 minutes.
- Release Pressure: Natural pressure release for 10 minutes, then quick release.
- Finish and Serve: Add chives, stir, and let stand for a few minutes. Fluff rice and serve.
Notes
- Make sure to deglaze the pot thoroughly to prevent the burn notice.
- You can customize the herbs and seasonings to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 1g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 130mg
