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Instant Pot Recipe For Chicken Thighs And Rice

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Instant Pot Chicken Thighs & Rice (GF, DF) Hot Pan Kitchen
Instant Pot Chicken Thighs & Rice (GF, DF) Hot Pan Kitchen from www.hotpankitchen.com

Description

This instant pot recipe for chicken thighs and rice is a delicious and easy one-pot meal that is perfect for busy weeknights. The chicken thighs are cooked to perfection and paired with fluffy rice and flavorful vegetables. The best part is that everything cooks together in the instant pot, making clean-up a breeze.

Prep Time

The prep time for this recipe is minimal, only taking about 10-15 minutes to chop vegetables and season the chicken.

Cook Time

The total cook time for this recipe is approximately 30 minutes, including the time it takes for the instant pot to come to pressure.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 cup long-grain white rice
  • 1 1/2 cups chicken broth
  • 1/2 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

1. Turn on the instant pot and select the sauté function. Add the olive oil to the pot. 2. Once the oil is hot, add the chicken thighs skin side down and cook until browned, about 5 minutes. Flip the chicken and cook for an additional 2-3 minutes. Remove the chicken from the pot and set aside. 3. Add the onions, carrots, and celery to the pot and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional minute. 4. Add the rice, chicken broth, paprika, thyme, rosemary, salt, and pepper to the pot and stir to combine. 5. Return the chicken to the pot, placing it on top of the rice mixture. 6. Close the instant pot lid and set the valve to the sealing position. Select the manual high-pressure setting and set the timer for 10 minutes. 7. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before opening the valve to release any remaining pressure. 8. Remove the chicken from the pot and fluff the rice with a fork. Serve the chicken and rice together, garnished with fresh parsley if desired.

Notes

For best results, use bone-in, skin-on chicken thighs as they will add more flavor to the dish. You can also use chicken breasts if you prefer, but adjust the cooking time accordingly.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 430
  • Protein: 29g
  • Fat: 18g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Sugar: 2g
  • Sodium: 700mg

Recipe Tips

To make this recipe even more flavorful, try adding different spices and herbs to the rice mixture. You can also add other vegetables like bell peppers or peas for added nutrition. Don't forget to adjust the cooking time if you make any changes to the recipe. This recipe can also be doubled or halved depending on your needs. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop for a quick and easy meal.

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