Instant Pot Lemon Garlic Chicken Thighs With Rice Recipes

INSTANT POT® GARLIC-HERB CHICKEN THIGHS AND RICE

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.

INSTANT POT® LEMON-GARLIC CHICKEN THIGHS WITH RICE

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.

INSTANT POT LEMON CHICKEN WITH GARLIC AND OLIVES

Steps:

• Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don't fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
• Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
• Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
• Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
• Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.

INSTANT POT GARLIC HERB CHICKEN AND RICE

Steps:

• First measure rice. Wash it until the water runs clear. Add enough water to soak the rice and keep it aside. Don't soak rice for more than 15-20 minutes.
• Measure the Stock required for cooking rice and keep it warm(to fasten the cooking process).
• To the Chicken thighs add salt, pepper, chilli powder, lemon juice. Mix well. Keep aside while you are preparing other ingredients.
• Turn on the Instant Pot and put it in Saute Mode.
• When the Instant Pot is pre-heated, add Oil.
• Add seasoned Chicken Thighs to the pot and sear it 2-3 minutes on each side. Once they look light golden brown and crispy, remove and keep aside.
• Add butter to the pot, followed by chopped Onion. Saute until Onion looks soft and translucent.
• Add Chopped garlic and cook for another 30 seconds. Add herbs, Paprika, Chilli powder. Mix well.
• Drain any extra liquid and add soaked rice.
• Gently stir for 2-3 minutes roast rice. (This step is optional, You can directly skip to the next step.)
• Pour in warm stock or water. Season it with salt and pepper.
• Arrange seared Chicken thighs in a single layer. Add any extra liquid that would have come from Chicken thigh while resting.
• Switch Instant Pot to manual mode. Set the timer for 8 mins. And let the Instant Pot do its job.
• When the timer is off, let the pressure release naturally for 8-10 minutes. Then release pressure using back of a spoon manually.
• Once the pressure is released completely, open the lid and let it rest for another 10 minutes.
• Using a slotted spoon or fork separate rice grain gently.
• While serving sprinkle some parsley and parmesan cheese.

INSTANT POT GARLIC CHICKEN THIGHS WITH GRAVY

Steps:

• Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Press ADJUST to set it to MORE for a higher heat setting. Allow pressure cooker to heat for 3 minutes. Meanwhile, pat chicken thighs dry and season on both sides with paprika, oregano, salt, and pepper. Add olive oil to pot and add 3 or 4 chicken thighs. Cook until golden brown, about 5 minutes on one side , then flip and cook other side 3 minutes until browned. Remove thighs to a plate and repeat with remaining chicken thighs. Remove chicken to a plate.
• Add chicken stock and garlic to the Instant Pot, stirring to loosen browned bits. Place wire metal steam rack in pot. Layer browned chicken thighs on steam rack , pouring any accumulated juices from plate into the pot.
• Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 12 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.) When cooking program ends, carefully release pressure quickly by turning Pressure Release to VENT.
• Remove chicken to a platter, remove steam rack and set Instant Pot to SAUTE; bring liquid in pot to a boil. Stir 1 tablespoon water together with cornstarch in a separate small bowl and whisk mixture into the boiling liquid in the pot. Whisk until thickened. Add parsley and remove from pot. Serve gravy with chicken.

INSTANT POT LEMON GARLIC CHICKEN

Steps:

• Generously season the chicken breasts with garlic powder, paprika, salt, and black pepper. Give the chicken a good rub with your hands to evenly distribute the seasonings all over the chicken.
• Add olive oil into the Instant Pot and press sauté so the oil gets hot. Place chicken breasts (or thighs if using) into the Instant Pot and brown for 3 minutes. Work in batches if needed.
• Flip with tongs and sear the other side until browned - about 3 minutes. When both sides are browned, transfer to a plate and set aside. Then, deglaze the pot. Scrape up any browned bits from the bottom of the pot.
• Add butter and sauté the onions until golden. Add garlic and cook for 30 seconds or a minute until it becomes fragrant.
• Deglaze the pot with the chicken stock or broth, and using a wooden spoon scrape off any bits stuck to the bottom of the pot.
• Return the chicken to the Instant Pot. Secure the lid and make sure that the vent is sealed. Press on manual/pressure cook and set the time at 7 minutes.
• The Instant Pot will come to pressure then cook. When the cooking time is up, allow for natural release of steam for 2-3 minutes, then quickly release the remaining steam.
• Optional: Feel free to thicken the sauce if you like by adding 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Press on saute, add the cornstarch slurry, and whisk until the sauce thickens.
• Add lemon juice, lemon zest and garnish with fresh chopped parsley and lemon slices. Serve warm over white rice or mashed potatoes.