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.
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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.
- 3 lbs bone-in, skin-on chicken thighs
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 ½ cups Basmati rice
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.
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 and Rice
Equipment
Ingredients
- 3 lbs bone-in skin on chicken thighs
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic minced
- 2 cup chicken broth
- 1 ½ cups Basmati rice or white rice
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.