Instant Pot Garlic Herb Chicken and Rice Recipe
A flavorful and comforting Instant Pot recipe combining tender garlic herb seasoned chicken thighs with aromatic basmati rice cooked in chicken stock. Perfect for a quick, one-pot meal bursting with savory herbs, spices, and a touch of Parmesan cheese.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 5-6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
For the Chicken
- 5-6 Chicken Thighs with Bone
- ½ tsp Chili Powder (adjust as per taste)
- 1 tbsp Lemon Juice
- 1 tsp Salt
- ½ tsp Pepper
For the Rice
- 1.5 cups Long Grain Basmati Rice
- 2 cups Chicken Stock (warm)
- 1 tbsp Oil
- 2 tbsp Butter
- 1 large Onion, chopped
- 1.5 tbsp Minced Garlic
- 1.5 tbsp Mixed Herbs (Oregano, Thyme, Parsley)
- ½ tsp Chili Powder (adjust as per taste)
- 1 tbsp Paprika
- Salt to taste
- Pepper to taste
To Serve
- Grated Parmesan Cheese
- Fresh Parsley for garnish
Instructions
- Prepare and Soak Rice: Measure 1.5 cups basmati rice and wash it thoroughly until the water runs clear. Soak the rice in enough water for 15-20 minutes, then drain before cooking.
- Warm Chicken Stock: Measure 2 cups of chicken stock and keep it warm to speed up the cooking process.
- Season Chicken Thighs: In a bowl, add salt, pepper, chili powder, and lemon juice to the chicken thighs and mix well. Set aside to marinate while preparing other ingredients.
- Preheat Instant Pot and Sear Chicken: Turn on the Instant Pot and select the ‘Sauté’ mode. When hot, add 1 tbsp oil, then place the seasoned chicken thighs in the pot. Sear them for 2-3 minutes on each side until lightly golden and crispy. Remove and set aside.
- Sauté Onion and Garlic: Add 2 tbsp butter to the pot. Once melted, add chopped onion and sauté until soft and translucent. Then add minced garlic and cook for 30 seconds more.
- Add Herbs and Spices: Stir in mixed herbs, paprika, and chili powder, mixing well to combine flavors with the onion and garlic.
- Add Rice: Drain the soaked rice and add it to the pot, stirring gently for 2-3 minutes to lightly roast the rice (optional but recommended).
- Add Stock and Season: Pour in the warm chicken stock. Season with salt and pepper according to taste. Scrape the bottom of the pot to deglaze and avoid the burn notification.
- Arrange Chicken: Place the seared chicken thighs in a single layer on top of the rice. Add any extra liquid that might have accumulated from the resting chicken.
- Pressure Cook: Seal the Instant Pot lid and set it to ‘Manual’ (Pressure Cook) mode for 8 minutes.
- Natural Pressure Release: When cooking is complete, allow the pressure to naturally release for 8-10 minutes, then carefully release any remaining pressure manually using the back of a spoon.
- Rest and Fluff: Open the lid and let the dish rest for 10 minutes. Gently separate the rice grains using a slotted spoon or fork.
- Serve: Sprinkle freshly grated Parmesan cheese and chopped parsley on top before serving for added flavor and garnish.
Notes
- Video tutorial available for step-by-step guidance on making Instant Pot Garlic Herb Chicken and Rice.
- Adjust salt carefully since both the chicken seasoning and stock contain salt.
- Modify chili powder quantity to suit your personal heat preference.
- You may substitute chicken stock with a mix of stock and water if desired.
- If the Instant Pot heats too much during sautéing, turn it off for 1-2 minutes, as residual heat will continue the cooking.
- To avoid burn notifications, always deglaze the pot by scraping the bottom after adding stock to remove any brown bits.
- For stovetop pressure cooker method: Increase water to 3 cups. After pressure builds and one whistle, reduce heat to low and cook for 6-7 minutes. Switch off heat and allow natural pressure release.
