Instant Pot Chicken Thighs and Rice
A comforting one-pot dinner featuring juicy chicken thighs and fragrant basmati rice, all cooked effortlessly in the Instant Pot.
Ingredients
Main Ingredients
- 6 pieces bone-in chicken thighs (about 2–3 lb)
- 2 cups basmati rice, rinsed until water runs clear Reduces starch
- 3 cups chicken stock (divided: 2 cups and 1 cup) Use low-sodium stock and adjust salt to taste
- ½ tbsp Herbes de Provence (or Italian seasoning)
- 1 tsp paprika
- ½ tbsp ginger paste (or ½ tsp ground ginger)
- ½ tbsp garlic paste (or 2 cloves minced)
- 1 tsp salt (plus extra to taste)
- ½ tsp black pepper
- 1 small onion, finely chopped
- 2 tbsp butter
- 2 tbsp vegetable oil
- 2 tbsp chopped chives (or chopped spring onions) for garnish
Instructions
Preparation
- Pat the chicken thighs dry. Season evenly with 1 tsp salt, ½ tsp black pepper and 1 tsp paprika. Set aside.
- Turn the Instant Pot to Sauté (normal). Add butter and vegetable oil; when hot, sauté the chopped onion until softened, about 3–4 minutes.
- Stir in garlic and ginger paste, sauté 30 seconds until fragrant.
- Add the seasoned thighs skin-side down. Leave undisturbed to brown for 3 minutes, flip and brown the other side for 3 minutes. Remove thighs to a plate.
Cooking
- Pour in 2 cups of chicken stock and use a wooden spoon to scrape and deglaze the pot bottom thoroughly.
- Add the washed basmati rice and the remaining 1 cup of stock. Stir to distribute rice, then sprinkle Herbes de Provence over the surface.
- Arrange the browned chicken thighs on top of the rice. Secure the Instant Pot lid and set the valve to sealing.
- Select Manual/Pressure Cook on High for 6 minutes.
- When the cook cycle ends, allow a natural pressure release for 10 minutes, then carefully quick-release remaining pressure.
- Open the lid, add chopped chives, gently stir to combine, cover and let rest for 1–2 minutes. Fluff the rice and serve.
Notes
For a heartier bowl-style meal, pair with a crisp green salad or quick cucumber-tomato salad. Store cooled leftovers in an airtight container in the fridge for up to 4 days or freeze portions for up to 3 months.