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Instant Pot Chicken Thighs And Brown Rice Recipes - Easy And Delicious!

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Instant Pot Garlic Herb Chicken and Rice
Instant Pot Garlic Herb Chicken and Rice from theflavoursofkitchen.com

Description

Are you looking for a quick and delicious meal that will satisfy your hunger and keep you healthy? Look no further than instant pot chicken thighs and brown rice recipes! This easy and tasty dish is perfect for busy nights or when you simply don't feel like spending hours in the kitchen. With the help of an instant pot, you can have a nutritious and flavorful meal in no time.

Prep Time

The prep time for this recipe is minimal. You will need to gather your ingredients and chop any vegetables you plan to include. This should take no more than 10-15 minutes.

Cook Time

The cook time for this recipe varies depending on the type of instant pot you have. On average, it takes about 25-30 minutes to cook the chicken and rice. However, it may take longer if you are using a larger pot or if you decide to add more ingredients.

Ingredients

For this recipe, you will need:
  • 4-6 boneless, skinless chicken thighs
  • 1 cup brown rice
  • 1 1/2 cups chicken broth
  • 1/2 onion, chopped
  • 1 bell pepper, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Equipment

To make this recipe, you will need an instant pot. You will also need a cutting board, knife, and measuring cups and spoons.

Method

1. Turn the instant pot to sauté mode and add the olive oil. 2. Add the chicken thighs and cook for 3-4 minutes on each side until browned. 3. Remove the chicken from the pot and set aside. 4. Add the onions and bell pepper to the pot and sauté for 2-3 minutes. 5. Add the garlic powder, onion powder, paprika, salt, and pepper and stir to combine. 6. Add the brown rice and chicken broth to the pot and stir. 7. Place the chicken thighs on top of the rice mixture. 8. Close the instant pot and set to manual mode for 20 minutes. 9. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure. 10. Remove the chicken thighs from the pot and shred with a fork. 11. Stir the rice mixture and serve with the shredded chicken on top.

Notes

You can customize this recipe to your liking by adding additional vegetables or spices. You can also use bone-in chicken thighs, but the cooking time will be longer. If you prefer a crispier chicken skin, you can broil the chicken thighs in the oven for a few minutes before serving.

Nutrition Info

This recipe serves 4-6 people and contains approximately:
  • Calories: 300
  • Protein: 25g
  • Carbohydrates: 30g
  • Fat: 8g
  • Sodium: 550mg

Recipe Tips

To save time, you can chop your vegetables and measure your spices ahead of time. You can also use frozen chicken thighs, but the cooking time will be longer. If you are short on time, you can skip browning the chicken and simply add it to the pot raw. However, the browning step adds extra flavor and texture to the dish. Finally, be sure to use a natural release method to prevent the rice from becoming too mushy. Enjoy!

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