Make tender chicken thighs and fluffy rice at the same time with your Instant Pot. These come out perfect every time! Have dinner ready in about 40 minutes with very little hands on time!
Instant Pot Chicken Thighs and Rice
If you’re looking for an easy dinner, you’ll love this chicken thigh and rice recipe! It’s done in about 40 minutes and has very little hands on time.
If you are looking for more Instant Pot dinner recipes, check out this Instant Pot Rump Roast, Instant Pot Green Chicken Curry, Instant Pot Pot Roast.
You may also like this Instant Pot Basmati Rice and this Instant Pot Shredded Chicken Thighs recipe.
Why you’ll love this Instant Pot Chicken Thighs and Rice
- One pot meal – this meal is a one pot meal, which calls for an easy clean up.
- Easy Recipe – this chicken thigh and rice meal has simple directions and you can find all the ingredients at your local grocery store.
- Meal prep – this recipe has 6 servings, which is great for meal prep for a week or just to have with the family!
Ingredients
- Bone-in skin-on Chicken thighs
- Avocado oil
- Seasonings: salt, pepper, minced garlic
- Chicken broth (I used kettle and fire bone broth)
- White rice (I used basmati)
Tips & Tricks
Make sure you scrape the bottom of the Instant Pot after sautéing to ensure that you don’t get the burn notice.
How to make Instant Pot Chicken Thighs and Rice
- Season salt and pepper the chicken thighs
- Turn the Instant Pot to saute mode. Add the avocado oil. Once the oil is hot, add the chicken thighs. Cook for 2-3 minutes on each side.
- Remove chicken thighs from the Instant Pot and set aside on a plate
- Add the minced garlic. Saute the garlic for 1 minute until fragrant.
- Next pour in the chicken broth/bone broth. When you pour in chicken broth remember to scrape the bottom of the Instant Pot so you don’t get the burn warning.
- Next add in the rice, stir it a bit to make sure it’s completely covered. Then, put the chicken thighs back into the Instant Pot on top of the rice.
- Next, place the lid on the Instant pot and make sure the knob is set to sealed.
- Hit Manual, select high pressure. Set the time to 8 minutes.
- When the timer goes off, perform a 5 minute natural pressure release, then release the remaining pressure manually.
- Remove the lid carefully. Take out the chicken thighs. Fluff the rice with a fork. Let the chicken rest for 5 minutes before eating.
Stovetop Directions
If you do not have an Instant Pot you can cook these on the stovetop. Season the chicken thighs with salt and pepper. In a large skillet, add avocado oil. Once the oil is hot, add in the chicken thighs.
Cook 2-3 minutes on each side. Remove the chicken thighs from the skillet and set aside on a plate.
In the same skillet add in minced garlic. Saute for 1 minute until fragrant. Pour in the chicken broth/bone broth. Next add in the rice, stir it a bit to make sure it’s completely covered.
Then, put the chicken thighs on top of the rice. Cook for 15-20 minutes or until the rice is done. Fluff the rice with fork. Let the chicken rest for 5 minutes before eating.
Substitutions
If you do not have chicken thighs, you can always substitute chicken tenders or chicken breasts.
What to serve with Chicken Thighs and Rice
These Instant Pot chicken thighs and rice pairs nicely with any of your favorite vegetables. I like serving mine with this green beans, Air Fryer Broccolini or these Air Fryer parmesan asparagus.
How to store
Store in a glass airtight container for up to 5 days.
How to reheat
Remove the lid from the container and microwave on high for 1 to 1.5 minute or until the chicken thighs and rice are warm. You may also transfer the chicken thighs and rice to a microwave safe dish to warm up.
More Easy Instant Pot Recipes
- Instant Pot Frozen Shredded Chicken Breasts
- Instant Pot Mashed Cauliflower
- Instant Pot Baby Back Ribs
- Instant Pot Low Carb Cauliflower Soup Recipe
- Easy Instant Pot Beef Brisket Recipe
- Instant Pot Beef Ribs
- Instant Pot Shredded Chicken Breast
Instant Pot Chicken Thighs and Rice
Equipment
- Instant Pot
Ingredients
- 3 lb bone in skin on Chicken thighs 6
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic minced
- 2 cup chicken broth I used kettle and fire bone broth
- 1 ½ cups white rice I used basmati
Instructions
- Season salt and pepper the chicken thighs
- Turn the Instant Pot to saute mode. Add the avocado oil. Once the oil is hot, add the chicken thighs. Cook for 2-3 minutes on each side.
- Remove chicken thighs from the Instant Pot and set aside on a plate
- Add the minced garlic. Saute the garlic for 1 minute until fragrant.
- Next pour in the chicken broth/bone broth. When you pour in chicken broth remember to scrape the bottom of the Instant Pot so you don’t get the burn warning.
- Next add in the rice, stir it a bit to make sure it’s completely covered. Then, put the chicken thighs back into the Instant Pot on top of the rice.
- Next, place the lid on the Instant pot and make sure the knob is set to sealed.
- Hit Manual, select high pressure. Set the time to 8 minutes.
- When the timer goes off, perform a 5 minute natural pressure release, then release the remaining pressure manually.
- Remove the lid carefully. Take out the chicken thighs. Fluff the rice with a fork. Let the chicken rest for 5 minutes before eating.
Video
Nutrition
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