Description
The ultimate weeknight dinner hero! These Instant Pot Chicken Thighs and Rice deliver fall-off-the-bone tenderness and flavor-packed grains in one pot with barely any effort.
Ingredients
Scale
- 2 lbs (900g) bone-in chicken thighs (about 6–8 thighs)
- 2 cups (400g) long-grain white rice, rinsed and drained
- 2½ cups (600ml) chicken broth
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (optional, for serving)
Instructions
- Season chicken thighs on both sides with salt, pepper, paprika, and half the dried thyme and oregano.
- Set Instant Pot to “Sauté” and add olive oil. Once hot, sear chicken thighs skin-side down for 3-4 minutes until golden, then flip and cook 2 more minutes. Remove to a plate.
- In the same pot, sauté diced onions for 2-3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Add rinsed rice and stir to coat with oil and aromatics. Pour in chicken broth, scraping bottom of pot to release browned bits. Add remaining thyme and oregano.
- Place seared chicken thighs on top of rice mixture, skin-side up. Secure lid, set valve to “Sealing,” and program to “Pressure Cook” on High for 10 minutes.
- When cooking completes, allow natural pressure release for 10 minutes, then manually release remaining pressure.
- Check that chicken has reached 165°F (74°C). Fluff rice with a fork, garnish with parsley, and serve with lemon wedges.