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Start off by seasoning the chicken thighs with the chicken rub and set aside.
Add rice to a bowl and rinse under cool water until water runs clear.
Turn pressure cooker to browning setting or saute if using an Instant Pot.
Add oil then once it is hot or when it starts shimmering, add the seasoned chicken thighs and sear on both sides for three minutes each or until golden and crispy.
Remove the chicken thighs from the pot and set aside.
Add chopped onions and garlic to the pressure pot and saute for a minute or two until soft and translucent.
Add the tomato paste and stir for another minute.
Add the washed basmati rice and stir to combine.
Add the chicken broth to the pot, bay leaves and stir to combine, then return the chicken thighs to the pot.
Place them over the rice.
Put the pressure cooker lid on securely to lock, turn the valve to close or sealed position if using instant pot.
Select the meat function or high pressure if using instant pot and cook for 5 minutes.
Once it is done, allow the pressure to naturally release or a quick release if you can’t wait.
Take off the lid of the pressure cooker.
Remove the chicken to a separate plate and fluff the rice with a fork before mixing to combine.