Instant Pot® Chicken Thighs with Lemon, Garlic, and Rice

Ingredients 0/12

Step 1

Set your Instant Pot to the sauté setting and heat a bit of oil once it’s hot. In a small bowl, mix together the herbs, shallot salt, Greek seasoning, and garlic powder, then sprinkle this over the chicken thighs. Sear the chicken in the pot for about 2 to 3 minutes on each side, or until it easily releases from the bottom. Once browned, transfer the chicken to a plate.

Step 2

Add the minced garlic to the pot and cook it for about a minute until fragrant. Pour in half a cup of chicken broth and scrape the bottom of the pot to get up any browned bits. Turn off the sauté function, then place the chicken back in the pot and set an elevated rack on top.

Step 3

In a separate bowl, combine the rice with the remaining chicken broth. Put this bowl on the rack inside the pot. Close and lock the lid, then set the Instant Pot to high pressure for 10 minutes. It will take around 10 to 15 minutes for the pressure to build.

Step 4

Once the cooking time is up, let the pressure release naturally for about 15 minutes, then carefully use the quick release to let out any remaining steam. Open the lid, remove the bowl with the rice, and transfer the chicken to a serving plate.

Step 5

To finish the sauce, whisk together the cream, lemon juice, and cornstarch in a small bowl. Pour this mixture into the pot with the cooking liquid and turn the sauté function back on. Stir and simmer until the sauce thickens. Pour the sauce over the chicken and enjoy!