Instant Pot® Garlic-Herb Chicken Thighs and Rice

Description

Garlic and herb chicken thighs and rice recipe are made easy in an Instant Pot® for a flavorful, family-friendly weeknight meal.

Ingredients

• 1 1/2 cups basmati rice

• 5 (5 ounce) bone-in chicken thighs

• 1 tablespoon lemon juice

• 2 teaspoons chili powder, divided

• 1 teaspoon salt, or more to taste

• 1/2 teaspoon ground black pepper, or more to taste

• 1 tablespoon vegetable oil

• 2 tablespoons butter

• 1 large onion, chopped

• 1 1/2 tablespoons minced garlic

• 1 tablespoon ground paprika

• 1 1/2 teaspoons dried oregano

• 1 1/2 teaspoons ground thyme

• 1 1/2 teaspoons dried parsley

• 2 cups chicken stock

Directions

1 Rinse rice until it runs clear; drain excess water and let sit.

2 Season chicken with lemon juice, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

3 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil to heat. Sear seasoned chicken thighs in the hot oil until golden and crisp, 2 to 3 minutes per side. Remove and set aside.

4 Add butter to the pot, followed by onion; saute until onion is soft and translucent, about 5 minutes. Add garlic and cook and stir for 30 seconds. Add remaining chili powder, paprika, oregano, thyme, and parsley; season with salt and pepper to taste. Mix well. Add drained rice. Gently stir to toast, 2 to 3 minutes. Pour in chicken stock.

5 Arrange seared chicken thighs and any accumulated juices on top in a single layer. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

6 Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Let rest for another 10 minutes. Fluff rice with a fork and serve.