Soul-Satyisfying Instant Pot Chicken And Rice
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 1x
Scale
Ingredients
6 chicken thighs with bone-in and skin on
1 ½ cups long grain basmati rice
2 cups chicken stock
2 tbsp oil
2 tbsp butter
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp Italian seasoning
1 ½ tsp chili powder
1 tbsp paprika
1 ½ tbsp chopped fresh parsley
salt, black pepper to taste
grated Parmesan to serve (optional)
Instructions
- Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
- Season the chicken thighs with ½ tsp chili powder, salt and black pepper. Set aside.
- Press the SAUTE button on the Instant Pot and let stand until screen reads “HOT”.
- Add the oil.
- Add the chicken thighs and brown, 1 to 2 minutes per side.
- Remove the chicken from the pot.
- Add the butter.
- Scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
- Add the onion and cook, stirring occasionally, until softened, 2 to 3 minutes.
- Add the garlic and cook for 30 seconds.
- Add the rice, Italian seasoning, paprika, 1 teaspoon of chili powder and stock.
- Stir to combine.
- Press the CANCEL button.
- Return the chicken thighs into the pot.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 6 minutes.
- When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
- Open the lid.
- Stir in the chopped parsley.
- Season to taste with salt and black pepper.
- Serve with grated Parmesan (if using).
Find it online: https://misswish.com/instant-pot-chicken-and-rice