Instant Pot Garlic Butter Chicken and Rice

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 Garlic Butter Chicken and Rice

Serves 6


As you may be able to see, I’m really lovin’ the chicken and rice currently. While the super flavorful GREEK CHICKEN AND RICE might be my favorite, I can’t deny that this is a close second. And its also in the instant pot, which means you could make it any day of the week. I recommend making a batch on Sunday and taking it for lunches throughout the week, but you could of course serve it for dinner any time.


Ingredients:

  • 1 ½ cups basmati rice

  • 1 TBSP olive oil

  • 2 cups low sodium chicken or vegetable broth, warm

  • 1 ½ TBSP butter

  • 1 yellow onion

  • 2 TBSP minced garlic

  • 1 TBSP each parsley, thyme, oregano, Italian Seasoning

  • 2 tsp chili powder

  • 2 tsp smoked paprika

  • 1 tsp salt

  • ½ tsp ground black pepper

  • 1 TBSP lemon juice

  • 1 ½ lbs chicken thighs


Directions:

  1. In the a small bowl, soak rice for up to 15 minutes

  2. In a small bowl, add the lemon juice, salt, half the chili powder, and pepper to the chicken thighs. Set this aside.

  3. Turn the instant pot onto saute mode. After it is heated, add the olive oil and let it heat.

  4. Sear each chicken thigh for three minutes or until golden brown and slightly crispy. Set aside.

  5. Add the butter and onion. Saute until the onion is soft.

  6. Add garlic and all seasonings and continue to saute for about thirty seconds.

  7. Drain liquids and add the rice.

  8. Add the broth and chicken thighs.

  9. Put the instant pot on manual mode and set timer for 8 minutes.

  10. Natural release for 10 minutes, then quick release and let it rest for 10 minutes.

  11. Serve with roasted veggies and parmesan cheese on top.

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