Instant Pot Herb Chicken and Rice

Quick & Simple Meals

This cozy herb chicken and rice made in the Instant Pot delivers juicy chicken thighs, tender basmati rice, and aromatic herbs in one comforting, hands-off dish that’s perfect for weeknights or meal prep.

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Prep Time 10

Cook Time 20

Pressure Release 10

Total Time 40

Servings 4

Calories 480 kcal

Ingredients

6 bone-in chicken thighs
2 cups basmati rice golden Sella or pure; no soaking
3 cups chicken stock
½ tablespoon Herbes de Provence or Italian seasoning
1 teaspoon paprika
½ tablespoon ginger paste
½ tablespoon garlic paste
1 teaspoon salt
½ teaspoon black pepper
1 small onion diced
2 tablespoons butter
2 tablespoons vegetable oil
2 tablespoons chopped chives or spring onions

Instructions

Season Chicken: Rub thighs with salt, pepper, and paprika.
Sauté Onion: Select Sauté mode; melt butter with oil, then cook onion until soft.
Brown Chicken: Stir in garlic and ginger paste.
Place thighs skin-side down; brown 3 minutes per side. Remove and set aside.
Deglaze: Pour in 2 cups stock; scrape bottom to loosen browned bits.
See full steps with tips & photos → https://mischacrossing.com/instant-pot-herb-chicken-and-rice/

Notes

Rice Tips: Use golden Sella or long-grain basmati for best results—no soaking required.

Crispy Option: For extra-crispy chicken skin, broil the cooked thighs for 3–4 minutes after pressure cooking.

Meal Prep Friendly: Stores well in the fridge for up to 4 days. Reheat with a splash of stock or water.