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
- Season the Chicken Thighs: Rub chicken thighs with salt, pepper, and paprika.
- Sauté Onions: Sauté onions in butter and oil in the Instant Pot.
- Cook Chicken: Brown chicken thighs on both sides, then remove from pot.
- Deglaze Pot: Add broth to deglaze the pot, then add rice, herbs, and place chicken on top.
- Pressure Cook: Cook on high pressure for 6 minutes with a natural pressure release.
- 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
