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Let me share my go-to instant pot recipe that's become a family favorite. These chicken thighs come out perfectly juicy every time, nestled on a bed of fluffy rice. What's great about this dish? Minimal prep, maximum flavor, and everything cooks together in one pot. I love how seasoning infuses both meat and grains, creating a harmonious blend of tastes. Trust me, once you try this, you'll be hooked on its simplicity and deliciousness. Ready to transform your weeknight dinners?
Ingredients for Delicious Instant Pot Chicken and Rice
- Chicken thighs: Tender and flavorful dark meat that adds richness and juiciness to the dish.
- White rice: Absorbs the flavors of the chicken and broth, providing a fluffy and satisfying base for the meal.
- Chicken broth: Infuses the rice with savory flavor and keeps the chicken moist during the cooking process.
- Garlic powder: Adds a robust and aromatic flavor to both the chicken and rice, enhancing the overall taste of the dish.
- Onion powder: Provides a subtle sweetness and depth of flavor to the chicken and rice without overpowering other ingredients.
- Paprika: Offers a mild smokiness and vibrant color to the dish, complementing the flavors of the chicken and rice.
- Fresh parsley: Brightens up the dish with a pop of color and freshness, adding a hint of herbaceousness to the final presentation.
Read more: Instant Pot Frozen Chicken Thigh Recipe
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Speeds up cooking time by using high pressure to cook the chicken thighs and rice quickly.
- Measuring cup: Ensures the correct ratio of rice to chicken broth for perfect texture and flavor.
Instant Pot Chicken Thighs and Rice Recipe
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 1.5 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Read more: Instant Pot Frozen Chicken Thighs Recipe
Instructions:
- Season chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.
- Place rice in the Instant Pot and pour chicken broth over it.
- Arrange seasoned chicken thighs on top of the rice.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Allow for a natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Remove chicken thighs and fluff the rice with a fork.
- Serve chicken thighs on a bed of rice, garnished with chopped parsley.
Notes:
Nutrition value:
Keywords:
Read more: Chicken Thigh Stew Recipe
Meal Prep and Storage Tips for Instant Pot Chicken Thighs and Rice
Make Ahead Instructions
- Prepare the recipe as directed, let it cool, then store in an airtight container in the refrigerator for up to 3 days.
- When ready to eat, reheat in the microwave or on the stovetop until heated through.
Freezing Instructions
- Cool the cooked dish completely.
- Place in a freezer-safe container or resealable bag, removing as much air as possible.
- Label with the date and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating thoroughly.
When making this instant pot chicken thighs and rice recipe, you can add a splash of soy sauce to the chicken broth for an extra depth of flavor.
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