Sort ingredients
cmwhipple3
QR Code
Listen
Pdf
Mix lemon juice, thyme, salt, pepper, paprika and garlic powder; season chicken thighs with mixture.
Set Instant Pot to sauté mode and add oil. Once oil is heated add chicken thighs, skin side down. Sear for 2-3 minutes then flip and sear other side for 2-3 minutes. Remove chicken and set aside.
Continuing in sauté mode, add butter to the pot, followed by onion. Sauté onions for about 2-3 minutes or until translucent, then add garlic and sauté another 1 minute.
Press cancel to stop the sauté mode and pour in about ¼ cup of the broth. Scrape the bottom of the pot to get any browned bits that might be stuck on. Add the rice into the pot. Pour in remaining broth and place chicken on top of rice. Season with additional salt and pepper if desired.
Secure the lid, set the valve to sealed position and pressure cook (manual on some Instant Pots) on high pressure for 20 minutes. After cycle is complete, let pressure naturally release for 15 minutes (quick release after 15 minutes if it’s not fully released).
Remove chicken and let rice sit for 5 minutes with the lid removed to continue to absorb liquid.
Optional Step: Place chicken under broiler for 5 minutes to crisp skin.