Instant Pot Chicken Thighs and Rice
This Instant Pot Chicken Thighs and Rice is one of those reliable, no-stress dinners that works for just about everyone. It uses simple ingredients, comes together quickly, and cooks all in one pot, making it perfect for busy weeknights or meal prep. The chicken stays tender, and the rice cooks up fluffy without needing any extra steps.
Servings: 6
Ingredients
- 6 bone-in, skinless chicken thighs
- 1 tbsp olive oil
- 1 cup long grain white rice ensure it's thoroughly rinsed
- 1¾ cups chicken broth or water
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or Italian seasoning optional
- ½ cup frozen vegetables e.g., peas or mixed vegetables – add directly from frozen
Instructions
- Set the Instant Pot to Sauté mode and add the olive oil. Sear the chicken thighs for 3–4 minutes on each side until they are lightly browned. Remove the chicken and set it aside.
- Press Cancel to turn off Sauté. Add the rinsed rice, broth/water, salt, pepper, garlic powder, onion powder, and thyme (if using). Stir these ingredients gently to mix.Evenly sprinkle the frozen vegetables over the rice—do not stir. Place the browned chicken thighs on top of the rice mixture (bone side down). Do not press down or mix.
- Secure the lid and ensure the valve is set to Sealing. Cook on High Pressure for 12 minutes.
- Allow the pressure to release naturally for 10 minutes, then manually quick release any remaining pressure.
- Carefully remove the chicken pieces. Fluff the rice with a fork and serve warm.