Instant Pot · All year
Instant Pot Chicken and Rice
Rinsed white rice, broth, and boneless thighs on top. One pot, and the chicken finishes in the steam above the rice.
40 minutes · Serves 6 · 6 bowls
“Listen carefully to me, and eat what is good.”
Ingredients
- 1 ½ lb boneless, skinless chicken thighs
- 1 ½ cups long-grain white rice, rinsed
- 1 ½ cups chicken broth
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tsp fine salt, divided
- ½ tsp black pepper
- 1 tbsp olive oil or butter
- chopped parsley, to finish
Method
- 1
Set the pot to sauté. Soften the onion in the olive oil or butter with half the salt, about 3 minutes. Stir in the garlic for 30 seconds. Pour in the broth and scrape the bottom. Turn the sauté off.
- 2
Stir in the rinsed rice. Lay the thighs on top in one layer and season them with the remaining salt and the pepper. Do not stir the chicken down into the rice.
- 3
High pressure for 10 minutes. Natural release for 10 minutes, then release what is left. The thickest thigh should read 165°F. If it does not, cover the pot and set it to sauté for a few minutes, turning the chicken, until it does.
- 4
Rest 5 minutes, then fluff the rice. If it is wet, sauté with the lid off for 2 minutes. If it is dry at the edge, sprinkle on a spoon or two of hot water and cover for 3 minutes. Parsley at the end.
From the kitchen
- This timing is for rinsed long-grain white rice. Brown rice needs more liquid and more time, and it is a different recipe.
- The thighs release juice as they cook, which is why the broth looks short. Do not add a second cup or the rice will be soup.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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