Description
A simple and flavorful Instant Pot recipe combining chicken thighs with Jasmine rice, vegetables, and aromatic herbs for a complete meal.
Ingredients
Scale
- 4 (511g) chicken thighs, bone and skin on
- 2 cups (440g) Jasmine rice
- 1 (235g) onion, sliced
- 6 (16g) garlic cloves, minced
- 2 (190g) carrots, chopped
- 2 (320g) tomatoes, quartered
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5.8g) tomato paste
- A pinch dried oregano
- A pinch dried basil
- 2 cups (500ml) unsalted chicken stock
- 1.5 tablespoons (22.5ml) regular soy sauce
- Salt and ground black pepper
- 2 stalks green onion, thinly sliced (for garnish)
Instructions
- Turn on the Instant Pot and select the sauté function. Heat olive oil.
- Season chicken thighs with salt and pepper. Brown them skin-side down for 4-5 minutes. Remove and set aside.
- Add onion, garlic, and carrots. Sauté for 2 minutes.
- Stir in tomato paste, oregano, and basil. Cook for 1 minute.
- Add rice, tomatoes, chicken stock, and soy sauce. Mix well.
- Place chicken thighs on top, skin-side up.
- Close the lid, set to high pressure for 10 minutes.
- Once done, let the pressure release naturally for 10 minutes, then quick release.
- Garnish with sliced green onions before serving.
Notes
- Use skin-on chicken thighs for better flavor.
- Rinse the rice before cooking to remove excess starch.
- Adjust soy sauce and salt to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg
Keywords: Instant Pot, Chicken and Rice, One-Pot Meal, Easy Dinner