How Long to Cook One-Pot Chicken and Rice (Boneless Thighs on Long-Grain White Rice) in the instant pot
Specification: 1.5 cups long-grain white rice (rinsed until water runs clear), 2 cups low-sodium chicken broth, 1 tsp salt, 1/2 tsp black pepper; 1.5 lb boneless skinless chicken thighs seasoned with paprika and garlic powder, laid flat directly on top of the rice (do NOT stir them in — the rice needs to sit at the bottom to absorb the liquid)
3-Step Execution Protocol
Add one-pot chicken and rice (boneless thighs on long-grain white rice) (1.5 cups long-grain white rice (rinsed until water runs clear), 2 cups low-sodium chicken broth, 1 tsp salt, 1/2 tsp black pepper; 1.5 lb boneless skinless chicken thighs seasoned with paprika and garlic powder, laid flat directly on top of the rice (do NOT stir them in — the rice needs to sit at the bottom to absorb the liquid)) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (10.2–11.6 psi) for 10 mins High Pressure + 10 mins Natural Release.
Cook at High Pressure (10.2–11.6 psi) for 10 mins High Pressure + 10 mins Natural Release.
Every visible grain of rice has fully absorbed the broth with no puddled liquid in the bottom of the pot; a Thermapen driven into the top of the thickest thigh reads 165°F+; the rice fluffs into distinct grains when raked with a fork rather than clumping. Confirm internal temperature reaches 165°F (74°C) at the thickest thigh, on top of fully absorbed rice. Rest for 5 minutes before serving.
America's Test Kitchen "Multicooker Perfection" (2017) One-Pot Chicken and Rice chapter, 10-minute HP + 10-min NPR benchmark for 1.5 cups white rice with 1.5 lb boneless thighs on top; Instant Brands Official Rice Program guidelines (10 min HP for long-grain white rice, 1:1.3 ratio); USDA FSIS "Chicken from Farm to Table" 165°F safe minimum.