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a plate of rice and chicken.

Instant Pot Chicken Thighs and Rice

Instant pot chicken thighs and rice. Easy one-pot instant pot recipe the whole family would love. Weeknight dinner just got easy and quick with this easy instant pot rice recipe. It is flavourful and uses pantry staple ingredients.
4.97 from 29 votes
Prep Time 5 mins
Cook Time 6 mins
Natural pressure release 10 mins
Total Time 21 mins
Course Main Course
Cuisine American, British
Servings 4
Calories 538 kcal


  • Instant Pot


  • 6 pieces bone-in chicken thighs
  • 2 cups basmati rice I used golden Sella basmati rice which cooks like long grain rice. You can also use pure basmati rice for this recipe. You do not need to soak the rice before cooking it.
  • 3 cups chicken stock
  • ½ tablespoon herb de provence substitute this with Italian seasoning or any other herbs of choice
  • 1 teaspoon paprika
  • ½ tablespoon ginger
  • ½ tablespoon garlic paste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 small onion
  • 2 tablespoon butter
  • 2 tablespoon vegetable oil
  • 2 tablespoon chopped chives substitute with chopped spring onions


  • Season the chicken thighs with salt, black pepper and paprika. Mix to combine and set aside.
    a bowl of raw chicken.
  • Turn on the instant pot and select the Sauté button on normal heat. Sauté the onions in butter and vegetable oil until soft.
    sauteing onions in instant pot.
  • Stir in the garlic and ginger paste then add the seasoned chicken thighs to the pot and leave undisturbed to brown for 3 minutes, flip the side of the chicken and brown for another 3 minutes.
  • Take out the chicken thighs from the pot and set aside.
  • Add 2 cups of broth to the pot and deglaze the bottom of the pan thoroughly. This step is crucial in order to avoid getting a BURN notice.
  • Add washed rice to the pot, a cup of broth and stir to combine. Add herd de province, salt to taste (optional) don't mix. Place the chicken on top of the rice and securely cover the instant pot.
    rice in pot.
  • Select manual or pressure cook and cook on high pressure for 6 minutes. When the cooking cycle is completed allow the pot to come to natural pressure for 10 minutes then carefully do a quick release.
  • Open the pot, add the chopped chives and stir to combine. Leave the rice to stand covered for another minute or two. Fluff the rice and serve.



Make sure to deglaze the pot thoroughly before adding the rice to avoid getting BURN notice.


Calories: 538kcalCarbohydrates: 85gProtein: 12gFat: 16gSaturated Fat: 10gCholesterol: 23mgSodium: 919mgPotassium: 364mgFiber: 2gSugar: 4gVitamin A: 480IUVitamin C: 3mgCalcium: 51mgIron: 2mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword Instant pot chicken, instant pot chicken andrice, instant pot chicken thighs and rice, instant pot rice recipe
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