Best 2 Instant Pot Lemon Garlic Chicken Thighs With Rice Recipes
**Instant Pot Lemon Garlic Chicken Thighs and Rice: A Flavorful and Convenient One-Pot Meal**
Craving a delectable and hassle-free dinner? Look no further than this Instant Pot Lemon Garlic Chicken Thighs with Rice recipe. This dish combines tender chicken thighs, aromatic lemon and garlic flavors, and fluffy rice, all cooked together in one pot for a satisfying and easy meal. With the convenience of the Instant Pot, you can have a flavorful and wholesome dinner on the table in a fraction of the time it would take using traditional methods. This recipe includes variations for using boneless, skinless chicken breasts and cooking the rice separately, making it adaptable to your preferences. Additionally, you'll find tips for preparing the chicken and rice ahead of time, allowing for even more effortless meal prep. Get ready to indulge in a flavorful and convenient one-pot meal that's perfect for busy weeknights or effortless entertaining.
INSTANT POT® GARLIC-HERB CHICKEN THIGHS AND RICE
This one-pot chicken and rice recipe is a family super hit. Flavorful and fluffy, buttery rice with juicy chicken thighs makes this a perfect Instant Pot® dinner dish. While serving, sprinkle some parsley and Parmesan cheese over.
Provided by Subha
Time 1h5m
Yield 5
Number Of Ingredients 15
Steps:
- Rinse rice until it runs clear; drain excess water and let sit.
- Season chicken with lemon juice, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil to heat. Sear seasoned chicken thighs in the hot oil until golden and crisp, 2 to 3 minutes per side. Remove and set aside.
- Add butter to the pot, followed by onion; saute until onion is soft and translucent, about 5 minutes. Add garlic and cook and stir for 30 seconds. Add remaining chili powder, paprika, oregano, thyme, and parsley; season with salt and pepper to taste. Mix well. Add drained rice. Gently stir to toast, 2 to 3 minutes. Pour in chicken stock.
- Arrange seared chicken thighs and any accumulated juices on top in a single layer. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Let rest for another 10 minutes. Fluff rice with a fork and serve.
Nutrition Facts : Calories 484.7 calories, Carbohydrate 50 g, Cholesterol 99.9 mg, Fat 18.8 g, Fiber 2.3 g, Protein 29.3 g, SaturatedFat 6.5 g, Sodium 866.6 mg, Sugar 2 g
INSTANT POT® LEMON-GARLIC CHICKEN THIGHS WITH RICE
This lemony garlic chicken thigh recipe is true comfort food. The seasonings I use are from the Savory Spice Shop. There really is not a substitute for the shallot salt.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the Instant Pot® is hot.
- Combine cantanzaro herbs, shallot salt, Greek seasoning, and garlic powder in a small bowl. Sprinkle mixture over chicken thighs; sear until chicken can easily come unstuck from the bottom of the pot, 2 to 3 minutes per side. Transfer chicken to a plate. Add minced garlic to Instant Pot® and cook for 1 minute. Pour in 1/2 cup chicken broth and scrape off any brown bits off the bottom.
- Turn off Instant Pot®. Return chicken thighs to the pot. Add an elevated rack.
- Combine rice and remaining chicken broth in a small bowl. Set bowl on top of the elevated rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cooked rice and transfer chicken to a plate.
- Whisk together cream, lemon juice, and cornstarch in a small bowl. Stir into the remaining liquid in the Instant Pot® and turn on Saute function. Whisk and simmer until sauce has thickened. Serve chicken thighs with sauce.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 73.9 g, Cholesterol 129.4 mg, Fat 27.5 g, Fiber 2.5 g, Protein 35.6 g, SaturatedFat 8.8 g, Sodium 971.1 mg, Sugar 1.1 g
Tips:
- To ensure the best results, use boneless, skinless chicken thighs that are of a uniform size.
- For a more flavorful dish, marinate the chicken in the lemon-garlic mixture for at least 30 minutes before cooking.
- If you don't have an instant pot, you can cook the chicken and rice separately. To cook the chicken, heat a large skillet over medium heat. Add the chicken thighs and cook for 8-10 minutes per side, or until cooked through. To cook the rice, follow the package instructions.
- Serve the chicken and rice with your favorite sides, such as roasted vegetables, a salad, or mashed potatoes.
Conclusion:
This instant pot lemon garlic chicken thighs with rice is an easy and flavorful one-pot meal that is perfect for busy weeknights. The chicken is juicy and tender, the rice is fluffy and flavorful, and the lemon-garlic sauce is simply delicious. This dish is sure to be a hit with the whole family.
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