Pressure Cooker Chicken Thighs and Rice
A one-pot pressure cooker dinner with seared, spice-rubbed chicken thighs set over fluffy sella basmati rice that cooks in a savory tomato broth.
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken thighs about 6 thighs
- 2 tsp smoked paprika for the rub
- 1 tsp dried thyme for the rub
- 1 tsp dried oregano for the rub
- 1 tsp onion powder for the rub
- ½ tsp garlic powder for the rub
- ½ tsp cayenne pepper for the rub
- 1 tsp salt for the rub
- 2 cups golden sella basmati rice rinsed and drained
- 3 cups chicken broth
- 3 tbsp tomato paste
- 3 tbsp oil
- ⅓ cup onion chopped
- 3 large garlic cloves chopped
- 1 bay leaf
Instructions
Cooking
- Mix the paprika, thyme, oregano, onion powder, garlic powder, cayenne, and salt. Coat the chicken thighs on both sides with the rub.
- Rinse the rice in cool water until the water runs mostly clear, then drain well.
- Set the pressure cooker to saute or sear and add the oil. Sear the chicken for about 3 minutes per side until golden, then move it to a plate.
- Add the onion and garlic and cook for 1 to 2 minutes until soft. Stir in the tomato paste and cook for 1 minute.
- Add the drained rice and stir to coat. Pour in the broth, add the bay leaf, and scrape up any browned bits from the bottom of the pot.
- Lay the chicken on top of the rice without stirring. Lock the lid, close the valve, and cook on high pressure for 5 minutes.
- Let the pressure release naturally for 10 minutes, then release any remaining steam carefully.
- Remove the chicken and check that it reads at least 165°F (74°C). Discard the bay leaf, fluff the rice with a fork, and serve the chicken whole or shredded over the rice.
Notes
Nutrition values are an estimate per serving, based on 6 servings. Golden sella basmati uses a 1 to 1.5 rice-to-broth ratio; other rice types need different liquid and time. Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 2 months.