Rating: 4 stars
1 Ratings
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The Instant Pot® truly shines in this quick and simple dish. Chicken thighs are sautéed first and then cook alongside long-grain rice until moist and tender. The rice gets added flavor from the chicken and is perfectly done at the same time thanks to the ease of using the Instant Pot®. The best part of this simple dish? It's all ready to eat in under an hour!


Credit: Photographer Antonis Achilleos, Prop Stylist: Heather Chadduck Food Stylist : Emily Nabors Hall

Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes.

  • Meanwhile, stir together rosemary, thyme, salt, garlic powder, paprika, pepper, dry mustard, and oregano in a small bowl. Rub chicken evenly with spice mixture.

  • Add oil and chicken to cooker; cook until browned, about 2 minutes per side. Transfer chicken to a plate, reserving drippings in cooker.

  • Add rice to cooker; stir to coat with drippings. Press CANCEL. Stir in broth. Nestle chicken into rice. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 9 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) When cooking has finished, let the pressure release naturally for 5 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker.   

  • Transfer chicken to a plate. Gently stir grated lemon zest into rice. Serve rice with chicken and lemon wedges.