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Meal Instructions
Specimen #0198·INSTANT POT·Easy

Instant Pot Chicken and Rice

Bone-in thighs and long-grain rice cook together under pressure for 10 minutes so the rice drinks up every drop of the chicken drippings.

Cook temp
HIGH PRESSURE
Total time
45m
REST
10m
Serves
6
PULL AT
165°F
Ingredients
6 thighs Bone-In Skin-On Chicken Thighs — about 2.25 lbs total
1 1/2 cups Long-Grain White Rice — rinsed until water runs clear
2 cups Low-Sodium Chicken Broth — 1/4 cup for deglaze, 1 3/4 for cooking
1 tbsp Olive Oil
1 1/2 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Smoked Paprika
1 tsp Dried Thyme
2 cloves Fresh Garlic — minced
2 tbsp Fresh Parsley — chopped, for garnish
Equipment
6-qt Instant Pot
Instant-Read Thermometer
Tongs
DirectionsGet to the point
1Sauté 6 seasoned bone-in thighs skin-down 4 minutes until golden; remove.
2Rinse 1.5 cups long-grain rice, spread flat with 1.75 cups broth, place thighs on top.
3Seal and cook 10 minutes on High Pressure, then 10-minute natural release before venting.
4Fluff rice with a fork, spoon pan juices back over, and rest thighs 5 minutes.
Dad pro tip

The rice-to-broth ratio for pressure cookers is 1:1.17, not the stovetop 1:2. Extra liquid gives you soup, not rice. If you scale the recipe, keep this ratio and adjust total volume — never the ratio.

Kid adjustment

Pull the thigh meat off the bone in shreds and stir it into a shallow bowl of rice with a pat of butter. Toddlers will not fight bones on the plate.

Reheat

Add a splash of chicken broth to a covered skillet, warm over medium-low for 6 minutes stirring the rice occasionally. Do not microwave uncovered — the rice dries into pebbles.

BASIS: Tested on 6 bone-in skin-on chicken thighs (about 2.25 lbs) with 1.5 cups long-grain white rice and 1.75 cups low-sodium chicken broth in a 6-qt Instant Pot Duo.465 kcal · 32g protein · 38g carbs · 20g fat
USDA FoodData Central #171465 (chicken thigh) and #169756 (long-grain white rice)
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