Instant Pot® Garlic-Herb Chicken and Rice recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Ingredients

1 ½ cups uncooked white rice
1 tablespoon lemon juice
2 teaspoons chili powder, divided
1 teaspoon salt
½ teaspoon ground black pepper
6 chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter
1 large onion, chopped
1 ½ tablespoons minced garlic
½ tablespoon dried oregano
½ tablespoon ground thyme
½ tablespoon dried parsley
1 teaspoon paprika, or to taste
2 cups chicken broth
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese, or to taste
1 teaspoon chopped fresh parsley, or to taste

Nutrition Info

439.7 calories
carbohydrate: 41.6 g
cholesterol: 83.9 mg
fat: 19 g
fiber: 1.9 g
protein: 23.8 g
saturatedFat: 6.3 g
servingSize: -
sodium: 918.9 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse rice in a colander until the water runs clear. Let soak while you prepare the rest.

  2. Mix lemon juice, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a small bowl. Rub over chicken thighs.

  3. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add the oil when pot is hot. Add seasoned chicken to the pot and sear, 2 to 3 minutes on each side. Remove and set aside.

  4. Melt butter in the pot, add onion, and cook until soft and translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds, watching carefully as it will brown fast. Add oregano, thyme, dried parsley, paprika, and remaining 1 teaspoon chili powder. Mix well. Add rice and roast, 2 to 3 minutes. Pour in chicken broth, making sure to scrape the bottom of the pot completely. Season with salt and pepper to taste. Add chicken in a single layer, add any liquid made while resting.

  5. 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 for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let rest for an additional 10 minutes.

  7. Sprinkle with Parmesan cheese and parsley when serving.

Recipe Yield

6 servings

Recipe Note

Delicious one-pot chicken and rice meal that everyone will love! I used my 6-quart Instant Pot® for this recipe.

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