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Instant Pot Recipes: Chicken Thighs And Rice

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Instant Pot Parmesan Chicken and Rice with Mushrooms Creme De La Crumb
Instant Pot Parmesan Chicken and Rice with Mushrooms Creme De La Crumb from www.lecremedelacrumb.com

Description

Looking for a quick and easy dinner recipe that's also delicious and satisfying? Look no further than this Instant Pot recipe for chicken thighs and rice! With just a few simple ingredients and your trusty pressure cooker, you can have a hearty and flavorful meal on the table in no time.

Prep Time

The prep time for this recipe is minimal, making it perfect for busy weeknights. You'll need about 10 minutes to gather your ingredients and about 5 minutes to prep the chicken and rice.

Cook Time

Thanks to the Instant Pot, the cook time for this recipe is just 20 minutes! That means you can have dinner on the table in under 30 minutes.

Ingredients

For this recipe, you'll need the following ingredients:
  • 4 bone-in, skin-on chicken thighs
  • 1 cup long-grain white rice
  • 1 1/2 cups chicken broth
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil

Equipment

To make this recipe, you'll need an Instant Pot or other electric pressure cooker. You'll also need a cutting board, a sharp knife, and a measuring cup.

Method

1. Begin by seasoning the chicken thighs with the paprika, oregano, salt, and black pepper. 2. Turn on the Instant Pot to the sauté function and add the olive oil. 3. Once the oil is hot, add the chicken thighs and sear them on both sides until browned. 4. Remove the chicken thighs and set them aside. 5. Add the diced onion, bell pepper, and garlic to the Instant Pot and sauté until the vegetables are soft. 6. Add the rice and chicken broth to the pot and stir to combine. 7. Place the chicken thighs on top of the rice mixture. 8. Close the Instant Pot lid and set the valve to sealing. 9. Cook on high pressure for 10 minutes. 10. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure. 11. Remove the chicken thighs from the Instant Pot and fluff the rice with a fork. 12. Serve the chicken thighs on top of the rice.

Notes

- If you prefer boneless, skinless chicken thighs, you can use those instead. - You can also use brown rice instead of white rice, but you'll need to adjust the cooking time accordingly. - If you want to add some extra flavor, you can stir in some chopped fresh herbs (like parsley or cilantro) once the rice is cooked.

Nutrition Info

This recipe yields 4 servings. Each serving contains approximately:
  • Calories: 470
  • Protein: 30g
  • Carbohydrates: 42g
  • Fat: 19g
  • Sodium: 1130mg
  • Sugar: 2g

Recipe Tips

- Be sure to use bone-in, skin-on chicken thighs for the best flavor and texture. - Don't skip the searing step! It helps to develop a nice crust on the chicken and adds flavor to the dish. - If you want to make this recipe ahead of time, you can prep the ingredients and store them in the fridge until you're ready to cook. Just be sure to add a few extra minutes to the cooking time since the ingredients will be cold.

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