Instant Pot Chicken Thighs and Rice Recipe

If you’re dreaming of an easy, crave-worthy meal that brings the comforting flavors of home to your table fast, this Instant Pot Chicken Thighs and Rice is about to become your new weeknight go-to. Juicy, well-seasoned chicken and fluffy basmati rice all made in one pot – it’s a magic combo your tastebuds (and busy schedule) will adore.

Why You’ll Love This Recipe

  • One-Pot Wonder: Everything – the succulent chicken and fragrant rice – cooks together, which means less clean-up and max flavor in every bite!
  • Weeknight Fast, Weekend Satisfying: You can have Instant Pot Chicken Thighs and Rice on the table in about 30 minutes, but it tastes like you’ve been simmering all day.
  • Customizable and Crowd-Pleasing: Whether you’re serving picky eaters or adventurous guests, it’s easy to adapt the herbs and veggies to make everyone happy.
  • Comfort Food, Upgraded: Classic chicken and rice gets an Instant Pot makeover, creating the kind of cozy dinner everyone craves!
Instant Pot Chicken Thighs and Rice Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Instant Pot Chicken Thighs and Rice is refreshingly simple, yet every item brings something unique to the party. Each one helps build deep flavor, the perfect texture, or a pop of color in every forkful.

  • Bone-in chicken thighs (6 pieces): Bone-in, skinless thighs stay juicy and infuse the rice with rich flavor as they cook.
  • Basmati rice (2 cups): Golden Sella or regular basmati make the fluffiest grains, never mushy – choose what you like best.
  • Chicken stock (3 cups): Adds delicious savory depth that water just can’t match.
  • Herb de Provence (½ tbsp): Brings a delicate herbal aroma; swap for Italian seasoning or your favorite blend in a pinch.
  • Paprika (1 tsp): Offers warm color and a mellow smoky note.
  • Ginger paste (½ tbsp): Lends gentle heat and brightness to the dish.
  • Garlic paste (½ tbsp): Adds that classic, irresistible aroma and a tender savoriness.
  • Salt (1 tsp) & Black pepper (½ tsp): For perfectly balanced seasoning throughout.
  • Small onion (1): Sweetens and flavors the rice as it softens in butter and oil.
  • Butter (2 tbsp): Creates extra richness and a beautiful sheen in the finished dish.
  • Vegetable oil (2 tbsp): Helps the butter cook without burning and ensures golden chicken.
  • Chopped chives (2 tbsp): Brings a gentle oniony freshness and a burst of color at the finish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about Instant Pot Chicken Thighs and Rice is just how easily you can make it your own. A quick swap or addition customizes the dish for dietary needs, ingredient availability, or just to suit your mood!

  • Use boneless chicken: Try boneless skinless thighs or breasts for a faster cook time and easier shredding.
  • Spice it up: Add a pinch of cayenne or chili flakes, or stir your favorite hot sauce into the broth for a gentle kick.
  • Go veggie-heavy: Toss in diced bell peppers, frozen peas, or carrots before pressure cooking for extra color and nutrition.
  • Dairy-free adaptation: Simply swap the butter for an extra tablespoon of oil for a lactose-free version.

How to Make Instant Pot Chicken Thighs and Rice

Step 1: Season the Chicken

Start by sprinkling your chicken thighs all over with salt, pepper, and paprika. Massage those spices right into the meat – this is the foundation of your dish, so don’t be shy! Set the chicken aside while you prep the rest, letting those flavors soak in.

Step 2: Sauté Onion, Garlic & Ginger

With your Instant Pot set to Sauté on normal heat, melt the butter with the vegetable oil, then toss in the chopped onion. Sauté for a few minutes, stirring, until the onion turns pillow-soft and translucent. Stir in the garlic and ginger paste to release even more mouthwatering aroma.

Step 3: Brown the Chicken

Gently place your seasoned chicken thighs into the pot, nestling them in those savory onions. Let them sizzle undisturbed for 3 minutes, then flip and brown the other side for another 3 minutes. This step adds rich flavor and gorgeous color to the chicken and the rice!

Step 4: Deglaze the Pot

Remove the browned chicken from the pot for a moment. Pour in 2 cups of chicken broth and use a wooden spoon to scrape up every tasty bit stuck to the bottom. This prevents the dreaded “BURN” notice and means you won’t lose an ounce of flavor.

Step 5: Add Rice, Broth & Seasonings

Add your washed rice to the deglazed pot, pour in an extra cup of broth, and give it all a gentle stir to combine. Sprinkle on your herbs of choice and a touch more salt, if you like. Important note: Don’t stir once the chicken goes back in, to keep the rice perfect!

Step 6: Pressure Cook

Nestle the browned chicken thighs right on top of the rice, then close and seal your Instant Pot. Select Manual or Pressure Cook on high for 6 minutes. When it’s done, let it sit for another 10 minutes for a gentle natural release – this ensures the rice is tender and the chicken is super juicy.

Step 7: Finish & Fluff

Do a careful quick release, lift the lid, and sprinkle chopped chives over everything. Give the rice a gentle fluff and let it sit covered for another minute or two so the flavors can settle and meld. Serve hot and enjoy every cozy, flavor-packed bite!

Pro Tips for Making Instant Pot Chicken Thighs and Rice

  • No BURN Notice: Always deglaze the bottom of your pot thoroughly after browning the chicken, scraping up every bit, to keep your Instant Pot happy and your rice perfect.
  • Rice Selection Secret: Golden Sella basmati is more forgiving and less likely to get mushy – but you can use any long-grain rice, just skip soaking to avoid overly soft grains.
  • Flavor Layering: Don’t skip browning the chicken and the aromatics! That little extra step creates big savory flavor in every forkful of rice.
  • Herbs Matter: Switch up your herbs for a new twist each time; from Italian to Mediterranean or even a sprinkle of smoked paprika, a different flavor profile is just a swap away.

How to Serve Instant Pot Chicken Thighs and Rice

Instant Pot Chicken Thighs and Rice Recipe - Recipe Image

Garnishes

Sprinkle generously with chopped chives or sliced spring onion for that pop of green and a touch of peppery freshness. A squeeze of lemon can brighten up the flavors beautifully, or add a drizzle of extra virgin olive oil for that Mediterranean touch.

Side Dishes

This dish pairs perfectly with a simple mixed greens salad, lightly dressed and maybe tossed with a few cherry tomatoes for color. You could also serve it with roasted vegetables or steamed green beans if you want to round out the meal without fuss.

Creative Ways to Present

For a dinner party or special night in, plate the rice in a shallow mound and top each serving with a golden thigh and a generous scatter of chives. Or, for a cozy family meal, serve it all straight from the Instant Pot at the table—there’s something undeniably inviting about everyone helping themselves!

Make Ahead and Storage

Storing Leftovers

Cool any leftovers to room temperature, then transfer to an airtight container. Refrigerated, Instant Pot Chicken Thighs and Rice keeps well for up to 3 days, making it a meal-prep hero for busy weeks.

Freezing

To freeze, portion the cooled chicken and rice into freezer-safe containers, removing as much air as possible. It freezes beautifully for up to 2 months. Thaw overnight in the refrigerator for best texture.

Reheating

For the best results, reheat gently on the stovetop with a splash of extra chicken stock to keep everything moist. You can also use the microwave – just cover loosely and stir halfway for even heating. The flavors get even better by day two!

FAQs

  1. Can I use brown rice instead of basmati for Instant Pot Chicken Thighs and Rice?

    You can absolutely use brown rice, but it does require a longer cooking time—typically 22 minutes on high pressure. Be aware that if you use bone-in thighs, you may want to sear them separately and add them to the rice after it’s cooked to avoid overcooking the chicken.

  2. Is it okay to skip browning the chicken or onions?

    Technically yes, but browning both the chicken and onions gives so much extra depth and they’re worth the extra few minutes! It caramelizes natural sugars and brings richness that takes Instant Pot Chicken Thighs and Rice from good to “I need another scoop.”

  3. What is the best way to keep the rice from sticking or burning in the Instant Pot?

    Deglaze the pot thoroughly after sautéing and don’t stir the rice once you add the chicken back on top. Ensuring there is enough liquid, and layering the ingredients correctly, will prevent sticking and eliminate the dreaded BURN warning.

  4. Can I double the recipe?

    Yes, you can double all the ingredients for Instant Pot Chicken Thighs and Rice as long as you don’t exceed the Instant Pot’s maximum fill line. The cooking time remains the same, but allow a little extra time for the pot to come to pressure and release naturally.

Final Thoughts

I hope you’re as smitten with this easy, flavorful Instant Pot Chicken Thighs and Rice as my family is! There’s just something special about a cozy, one-pot meal that fills your home with deliciousness, and I can’t wait for you to try it for yourself. Let it become your new weeknight staple or the dish that brings everyone to the table with anticipation. Enjoy every bite!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Instant Pot Chicken Thighs and Rice Recipe

Instant Pot Chicken Thighs and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 128 reviews
  • Author: Lisa
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: International
  • Diet: Gluten Free

Description

This Instant Pot Chicken Thighs and Rice recipe is a delightful one-pot meal that combines tender chicken thighs with flavorful basmati rice, all cooked to perfection in your Instant Pot. The aromatic blend of herbs and spices makes this dish a family favorite.


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, chopped
  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • 2 tbsp chopped chives (or spring onions)

Instructions

  1. Season the Chicken Thighs: Rub chicken thighs with salt, pepper, and paprika.
  2. Sauté Onions: Sauté onions in butter and oil in the Instant Pot.
  3. Cook Chicken: Brown chicken thighs on both sides, then remove from pot.
  4. Deglaze Pot: Add broth to deglaze the pot, then add rice, herbs, and place chicken on top.
  5. Pressure Cook: Cook on high pressure for 6 minutes with a natural pressure release.
  6. Finish: Stir in chives and let rice stand before fluffing and serving.

Notes

  • Ensure the rice is washed before adding it to the pot.
  • Deglazing the pot is essential to prevent burning.
  • You can adjust the seasoning according to your taste preferences.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 1g
  • Sodium: 780mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 1g
  • Protein: 21g
  • Cholesterol: 90mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star