Pressure Cooker Chicken Thighs and Rice
A one pot pressure cooker dinner with seared, spice rubbed chicken thighs set over fluffy sella basmati rice that cooks in a savory tomato broth.
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken thighs about 6 thighs
- 2 tsp smoked paprika for the rub
- 1 tsp dried thyme for the rub
- 1 tsp dried oregano for the rub
- 1 tsp onion powder for the rub
- ½ tsp garlic powder for the rub
- ½ tsp cayenne pepper for the rub
- 1 tsp salt for the rub
- 2 cup golden sella basmati rice rinsed and drained
- 3 cup chicken broth
- 3 tbsp tomato paste
- 3 tbsp oil
- ⅓ cup onion chopped
- 3 large garlic cloves chopped
- 1 bay leaf
Instructions
Cooking
- Mix the paprika, thyme, oregano, onion powder, garlic powder, cayenne, and salt. Coat the chicken thighs on both sides with the rub. Rinse the rice in cool water until the water runs mostly clear, then drain well.
- Set the pressure cooker to saute or sear and add the oil. Sear the chicken for about 3 minutes per side until golden, then move it to a plate. Add the onion and garlic and cook for 1 to 2 minutes until soft. Stir in the tomato paste and cook for 1 minute.
- Add the drained rice and stir to coat. Pour in the broth, add the bay leaf, and scrape up any browned bits from the bottom of the pot.
- Lay the chicken on top of the rice without stirring. Lock the lid, close the valve, and cook on high pressure for 5 minutes.
- Let the pressure release naturally for 10 minutes, then release any remaining steam carefully.
- Remove the chicken and check that it reads at least 165 degrees F (74 degrees C). Discard the bay leaf, loosen the rice with a fork, and serve the chicken whole or shredded over the rice.
Notes
Nutrition values are an estimate per serving, based on 6 servings. Golden sella basmati uses a 1 to 1.5 rice to broth ratio; other rice types need different liquid and time. Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 2 months.