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Instant Pot Chicken Thighs and Rice | Easy, One-Pot Recipe

This easy Instant Pot chicken thighs and rice recipe is a one-pot meal that's perfect for a quick weeknight dinner.
Instant pot chicken thighs on top. of basmati rice on a white plate.

Love chicken thighs but don’t know how to make them in the Instant Pot? We’ve got you covered! This recipe for Instant Pot Chicken Thighs and Rice is simple and straightforward and will have dinner on your table in no time.

Instant Pot Chicken Thighs and Rice pin.

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What do I need to make Instant Pot Chicken Thighs and Rice?

Not only are chicken thighs delicious, but they’re also a great source of protein. With this recipe, you’ll get all the flavor you love with none of the fuss. Follow these simple instructions and you’ll be enjoying a delicious chicken thigh dinner in no time! Here are the ingredients you will need to make this instant pot chicken recipe.

Instant Pot Chicken Thighs and Rice ingredients. Overhead shot.

Looking for more delicious Instant Pot recipes? Give these reader favorites a try!

Instant Pot Mashed Potatoes | Instant Pot Mexican Street Corn Soup | Instant Pot Chicken Enchilada Soup Chili’s Copycat | Instant Pot Butternut Squash Soup

How do I make Chicken and Rice in a Pressure Cooker?

The beauty of this meal is that everything cooks together in your Instant Pot, which means fewer dishes to clean up later! 

Step 1: Prepare the chicken

To make chicken thighs using these instructions, first salt and pepper the chicken thighs. Then, turn the Instant Pot to sauté mode and add some avocado oil. Once the oil is hot, add the chicken thighs and cook for 2 to 3 minutes on each side. Once they’re done, remove them from the Instant Pot and set them aside.

Step 2: Deglaze the pot 

Next, add the minced garlic to the pot. Saute it for 1 minute until it’s fragrant. Then pour some chicken broth and deglaze the pot by scraping up any browned bits stuck to it.

Step 3: Add rice and chicken

Add in the rice and stir it around to make sure it’s completely covered. Then put the chicken thighs back into the Instant Pot.

Step 4: Pressure-cook chicken and rice

Finally, place the lid on top of the Instant Pot and make sure it is sealed shut. Hit Manual, select high pressure, and set the time to 8 minutes. When the timer goes off, perform a 5-minute natural pressure release before releasing any 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.

Instant Pot Chicken Thighs and Basmati rice in the pot being spooned out after cooked.

Storage Tips & Serving Suggestions

This dish will last up to 5 days stored in an airtight container in your refrigerator. To reheat just place desired amount into a microwave-safe container and heat for 1-2 minutes or until heated, stirring occasionally throughout the heating process making sure not to burn food when reheating as microwaves vary from one another! Serve warm with a side salad or roasted vegetables such as Brussels sprouts or green beans! Enjoy!

Instant pot chicken thighs on top. of basmati rice on a white plate.

Instant Pot Chicken Thighs and Rice

This easy Instant Pot chicken thighs and rice recipe is a one-pot meal that's perfect for a quick weeknight dinner.
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Course: Main Course
Cuisine: Instant Pot
Keyword: Instant Pot Chicken and Rice
Prep Time: 10 minutes
Cook Time: 8 minutes
Approximate time to pressurize: 15 minutes
Servings: 6
Calories: 485kcal

Equipment

Ingredients

Instructions

  • Salt and pepper the chicken thighs.
  • Turn the Instant Pot to sauté mode. Add the avocado oil. When 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. Sauté the garlic for 1 minute until fragrant.
  • Next, pour in the chicken broth. Deglaze the pot by scraping the browned bits off the bottom of the pot.
  • Next, add in the rice and stir it a bit to make sure it’s completely covered with the broth. 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 seal.
  • Hit Manual, and select high pressure. Set the timer 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.

Nutrition

Calories: 485kcal | Carbohydrates: 38g | Protein: 39g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 580mg | Potassium: 656mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 12IU | Vitamin C: 0.3mg | Calcium: 51mg | Iron: 2mg
Recipe Rating




Marc Epstein

Saturday 16th of December 2023

I made this the other night. It was absolutely delicious.

I think I might change it up a little next time by adding some asparagus and corn into the rice during the 5 minutes after I remove the thighs from the pot for their resting time.