Instant Pot Chicken Thighs and Rice

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 21 minutes

Składniki

6 pieces bone-in chicken thighs

2 cups basmati rice

3 cups chicken stock

½ tbsp herb de provence (substitute this with Italian seasoning or any other herbs of choice)

1 tsp paprika

½ tbsp ginger

½ tbsp garlic paste

1 tsp salt

½ tsp black pepper

1 small onion

2 tbsp butter

2 tbsp vegetable oil

2 tbsp chopped chives (substitute with chopped spring onions)

Wskazówki

Season the chicken thighs with salt, black pepper and paprika. Mix to combine and set aside.

Turn on the instant pot and select the Sauté button on normal heat. Sauté the onions in butter and vegetable oil until soft.

Stir in the garlic and ginger paste then add the seasoned chicken thighs to the pot and leave undisturbed to brown for 3 minutes, flip the side of the chicken and brown for another 3 minutes.

Take out the chicken thighs from the pot and set aside.

Add 2 cups of broth to the pot and deglaze the bottom of the pan thoroughly. This step is crucial in order to avoid getting a BURN notice.

Add washed rice to the pot, a cup of broth and stir to combine. Add herd de province, salt to taste (optional) don't mix. Place the chicken on top of the rice and securely cover the instant pot.

Select manual or pressure cook and cook on high pressure for 6 minutes. When the cooking cycle is completed allow the pot to come to natural pressure for 10 minutes then carefully do a quick release.

Open the pot, add the chopped chives and stir to combine. Leave the rice to stand covered for another minute or two. Fluff the rice and serve.

Notatki

8 thighs too much, 4 if using one meal only

Instant pot went on “burn” setting last time

Wartości Odżywcze

• Kalorie: 538 kcal
• Tłuszcz Całkowity: 16 g
• Tłuszcz Nasycony: 10 g
• Cholesterol: 23 mg
• Sód: 919 mg
• Węglowodany Całkowite: 85 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 4 g
• Białko: 12 g