Instant Pot® Garlic-Herb Chicken Thighs and Rice

Name: Instant Pot® Garlic-Herb Chicken Thighs and Rice
Total time: 65
Yield: 5
Ingredients: 1 ½ cups basmati rice; 5 (5 ounce) bone-in chicken thighs; 1 tablespoon lemon juice; 2 teaspoons chili powder, divided; 1 teaspoon salt, or more to taste; ½ teaspoon ground black pepper, or more to taste; 1 tablespoon vegetable oil; 2 tablespoons butter; 1 large onion, chopped; 1 ½ tablespoons minced garlic; 1 tablespoon ground paprika; 1 ½ teaspoons dried oregano; 1 ½ teaspoons ground thyme; 1 ½ teaspoons dried parsley; 2 cups chicken stock

Recipe by Subha from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

5 servings

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1 ½ cups basmati rice
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5 (5 ounce) bone-in chicken thighs
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1 tablespoon lemon juice
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2 teaspoons chili powder, divided
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1 teaspoon salt, or more to taste
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½ teaspoon ground black pepper, or more to taste
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1 tablespoon vegetable oil
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2 tablespoons butter

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1 large onion, chopped
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1 ½ tablespoons minced garlic
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1 tablespoon ground paprika
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1 ½ teaspoons dried oregano
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1 ½ teaspoons ground thyme
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1 ½ teaspoons dried parsley
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2 cups chicken stock

Instructions

Rinse rice until it runs clear; drain excess water and let sit.
Season chicken with lemon juice, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil to heat. Sear seasoned chicken thighs in the hot oil until golden and crisp, 2 to 3 minutes per side. Remove and set aside.
Add butter to the pot, followed by onion; saute until onion is soft and translucent, about 5 minutes. Add garlic and cook and stir for 30 seconds. Add remaining chili powder, paprika, oregano, thyme, and parsley; season with salt and pepper to taste. Mix well. Add drained rice. Gently stir to toast, 2 to 3 minutes. Pour in chicken stock.
Arrange seared chicken thighs and any accumulated juices on top in a single layer. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Let rest for another 10 minutes. Fluff rice with a fork and serve.