Instant Pot Chicken Thighs and Rice

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped red bell pepper
• 1 cup chopped onion
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 1 cup long-grain white rice
• 3/4 cup chicken broth
• 1/2 cup tomato sauce
• 1 pound boneless, skinless chicken thighs
• Italian flat-leaf parsley, for garnish

Instructions:

1. Gather the ingredients.
2. Heat the oil on sauté mode in an electronic pressure cooker. Add the bell pepper, onion, garlic, Italian seasoning, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often, until the vegetables have softened, about 5 minutes. Turn off the heat.
3. Stir in the rice, chicken broth, and tomato sauce.
4. Season the chicken with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Nestle the chicken in the pressure cooker.
6. Close and lock the lid. Cook at high pressure for 8 minutes. Once the cooking time is complete, allow the pressure cooker to release naturally for 10 minutes. After 10 minutes release the remaining pressure manually.
7. Garnish with fresh parsley before serving.

Can You Cook Rice and Meat at the Same Time in Instant Pot?

Yes, absolutely. The Instant Pot is a great way to cook your protein and side dish at the same time. You just need to make sure there is enough liquid in the pot to cook the rice and keep it from scorching the bottom of the pot.

Can You Stack Chicken Thighs in an Instant Pot?

Yes, if your chicken thighs are large, they can overlap or stack in the Instant Pot. Just make sure there is enough liquid in the pot to avoid scorching.

Can I Put Raw Chicken in Instant Pot?

Yes, if the chicken (as well as other raw meat) cooks at high pressure for the proper amount of time, it will be fully cooked. We suggest following a trusty recipe and always check the internal temperature before consuming.