Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 1.5 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil
Instructions
- Set Instant Pot to sauté mode. Add olive oil.
- Season chicken with salt, pepper, and paprika. Brown for 3 minutes per side.
- Remove chicken. Add onion and garlic. Sauté for 2 minutes.
- Add rice and broth. Stir to combine.
- Place chicken on top. Close lid and set valve to sealing.
- Cook on high pressure for 8 minutes. Natural release for 10 minutes.
- Quick release remaining pressure. Fluff rice and serve.
Notes
- Use chicken breasts if preferred. Adjust cook time to 6 minutes.
- Add frozen peas or carrots for extra veggies.
- Double the recipe for leftovers.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 1g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg