Description
A delicious and easy one-pot meal made with tender chicken thighs, rice, and flavorful herbs.
Ingredients
Scale
- 1 to 1 1/2 pounds boneless chicken thighs
- 2 teaspoons olive oil
- 2 Tablespoons butter
- 1 small onion (finely chopped)
- 8 oz white mushrooms (sliced)
- 4 cloves garlic (minced)
- 2 cups chicken broth
- 1 1/2 cups uncooked long grain white rice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon poultry seasoning
- Salt and Pepper to taste
- 2 Tablespoons fresh parsley
Instructions
- Heat Instant Pot using the Saute function.
- Drizzle oil into the base of the pot. Season chicken with salt and pepper. Add to hot oil and brown on both sides for 2-3 minutes, until nicely browned. Remove from pot and set aside.
- Add butter and stir until it is melted. Add onions and mushrooms to the pot. Cook for about 5 minutes until they are starting to soften. Mix in garlic and cook for another minute.
- Pour in chicken broth, rice, thyme, oregano, Italian seasoning, poultry seasoning, salt and pepper. Stir until well combined.
- Gently arrange chicken on top of the rice mixture.
- Close and lock the lid. Switch Instant Pot to manual high pressure and cook for 9 minutes. Let it naturally release for 5 minutes, quick releasing to finish.
- Remove the chicken and fluff the rice with a fork. Top with a generous amount of parsley to serve.
Notes
- Adjust seasonings to taste.
- For a richer flavor, use chicken broth instead of water for the rice.
- Make sure not to overcook the rice to maintain a nice texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg