Instant Pot Chicken Thighs and Rice

sliced instant pot chicken thighs with a fork on a white plate

Instant Pot Chicken Thighs and Rice

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!

Course Entree

Cuisine American

Keyword instant pot chicken and rice, instant pot chicken thighs and rice

Prep Time 10

Cook Time 23

natural pressure release 5

Total Time 38

Servings

Calories 693kcal

Author Lara Clevenger, Registered Dietitian

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