An unbelievably savory dish of perfectly seasoned brown rice with tender and juicy chicken thighs. This is one of my all-time favorite recipes to make in the Instant Pot. In fact, whenever people ask me what they should make when they first get an instant Pot, this is the recipe I recommend.
Chicken Thighs are Perfect for Instant Pot Cooking
Chicken thighs are an excellent meal to make in an Instant Pot. They hold up great to pressure cooking and don’t need to be shredded to enjoy. For this recipe we use 4 bone-in, skin on chicken thighs with a simple seasoning mix that gives it a wonderful and traditional roasted chicken flavor. And we can enjoy the chicken with a knife and fork.
Sear the Seasoned Chicken First
Another great thing about an Instant Pot is that you can sauté. This means we can season our chicken thighs and seal in all the flavor before we pressure cook it. The chicken will be seasoned with some classic chicken seasonings – fresh thyme, paprika, garlic powder, salt and some lemon juice. If using dry thyme, use about half the amount. Mix the dry spices together with the lemon juice and rub it all over the chicken thighs. Then we heat the oil on “sauté” mode and when hot, we sear each side of the chicken thighs for 2-3 minutes each. When searing, don’t move them around. As the chicken sears, it will begin to loosen from the bottom of the pot.
After the chicken thighs are seared, remove them and set aside on a plate. Continuing in the sauté mode Add the butter and chopped onion. Sauté for about 2-3 minutes or until they start to become translucent. Then add in the garlic and stir another minute. Don’t let the garlic sauté too long. It will start to burn after about a minute or so. Press cancel to stop the sauté mode.
Now, pour in about a ¼ cup of the chicken broth and use a wooden and scrape the browned bits on the bottom of the pot. This is called deglazing. It’s important to get it all up. Next, add the remaining broth and stir in the rice (rinsed first). Add the chicken thighs on top of the rice, secure the lid with the vent set to the sealing position, and pressure cook (manual setting on some pots) on high pressure for 18 minutes. After the 18 minutes are up, we let the pressure naturally release for 15 minutes. Then remove the chicken to a plate and let the rice sit in the Instant Pot, with the lid off, for about 5 minutes. It will continue to absorb the liquid and thicken to perfection. As an option, you can place the chicken under the broiler of your oven for about 5 minutes to crisp up the skin. It’s worth the time!
Recipe
Best Damn Instant Pot Chicken and Brown Rice
- Total Time: About 45 minutes
- Yield: 4 servings
Description
A savory recipe for chicken thighs and brown rice for your Instant Pot. One of the easiest and best recipes to show off how good an Instant Pot recipe can be!
Ingredients
- 4 bone-in chicken thighs with skin
- 1 cup long grain brown rice, rinsed
- 1 ¼ cup chicken broth
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon lemon juice
- ½ teaspoon ground black pepper
- 1 teaspoon minced garlic
- ⅓ cup chopped onion
- chopped parsley to garnish
Instructions
- Mix lemon juice, thyme, salt, pepper, paprika and garlic powder; season chicken thighs with mixture.
- Set Instant Pot to sauté mode and add oil. Once oil is heated add chicken thighs, skin side down. Sear for 2-3 minutes then flip and sear other side for 2-3 minutes. Remove chicken and set aside.
- Continuing in sauté mode, add butter to the pot, followed by onion. Sauté onions for about 2-3 minutes or until translucent, then add garlic and sauté another 1 minute.
- Press cancel to stop the sauté mode and pour in about ¼ cup of the broth. Scrape the bottom of the pot to get any browned bits that might be stuck on. Add the rice into the pot. Pour in remaining broth and place chicken on top of rice. Season with additional salt and pepper if desired.
- Secure the lid, set the valve to sealed position and pressure cook (manual on some Instant Pots) on high pressure for 20 minutes. After cycle is complete, let pressure naturally release for 15 minutes (quick release after 15 minutes if it’s not fully released).
- Remove chicken and let rice sit for 5 minutes with the lid removed to continue to absorb liquid.
- Optional Step: Place chicken under broiler for 5 minutes to crisp skin.
Notes
A personal note: this is my absolute favorite Instant Pot recipe and the one we make the most. ~Jason
- Prep Time: 10 min
- Cook Time: 18min + 15min NPR
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Marcia Wood says
This is my first time posting a comment on an online recipe because, frankly, they often disappoint. However, this recipe was a solid 10/10 in my opinion. I followed the recipe with two small substitutions: I did not have any fresh garlic but I had some homemade confit garlic. I used the garlic-infused oil to sauté the chicken and then added some of the whole garlic cloves to the onions towards the end of cooking. The rice I used was a red and brown jasmine rice blend. The flavors in this dish are perfectly balanced and both the rice and the chicken came out perfectly moist and tender. A couple of minutes crisping up the chicken under the broiler made it perfect! This is definitely a keeper – thank you.
C says
Hi Jason,
We loved your recipe and plan to make it again soon. Could I season the chicken and refrigerate it for several hours or overnight until I’m ready to cook it? Thanks!
RecipeTeacher says
Absolutely you can.
Mary says
My family loved it! Easy and adaptable- I used no skins on thighs and added 8oz frozen beast meat for my preference, and stayed light in the oil. It makes a lovely gravy – like a good version of the mushroom soup dishes my mom loved. Can’t wait to try mushrooms. Side Veggie rec? Broccoli?
Danielle says
Is the rice supposed to be soupy? The flavor of this dish was fantastic. My rice just had an excessive amount of liquid
RecipeTeacher says
I should not be soupy. It should absorb most of the liquid as it sits for a few min.
Jo MacKay says
I’ve made this many times and it’s always perfect and yummy! Tomorrow I’m using boneless, skinless thighs. How should I adjust the pressure cooking time?
RecipeTeacher says
Keep everything the same.
Sue says
Eating this now! Love the recipe-very easy and lots of flavor! I did add some mushrooms to the recipe.
RecipeTeacher says
Yay!! I’m glad you liked it!! Mushrooms are a great addition too.
Lily says
This recipe is a keeper! My family loved the brown rice that was flavored with the chicken drippings and spices. I used boneless/skinless chicken thighs and it was perfect.
Kristen says
Just popping in to say I used what I had on hand and it was amazing. Thinly sliced chicken breast, dark brown rice, vegetable broth, and dried thyme and smoked paprika. I thought for sure thinly sliced chicken breast would come out dry but they were so moist and fell apart it was incredible
Jessica says
How do I safely make this recipe 2-x3x the amount it’s outstanding?
KT says
I’m making it right now, and I doubled it. It should turn out fine. Usually you can double everything in an IP but keep cooking time the same. Hopefully this works the same.