![]() ![]() ![]() That’s why I know this creamy Instant Pot chicken and rice is going to be a hit with your family–I’m betting it’s going to be one of your favorite Instant Pot chicken dinner recipes! Why I Love This Southern Instant Pot Chicken and Rice Casserole I mean, isn’t a casserole the ultimate comfort food? Southern style casseroles have always held a special place in my heart, especially when they are creamy, delicious, and full of flavor. There was always a smattering of casseroles on the plastic tablecloth-lined tables that spanned the church’s fellowship hall, along with fried chicken, macaroni and cheese, southern style green beans, potato salad, and more. Optional Step: Place chicken under broiler for 5 minutes to crisp skin.Growing up in the south, we enjoyed our fair share of delicious food at church potluck dinners.Remove chicken and let rice sit for 5 minutes with the lid removed to continue to absorb liquid.After cycle is complete, let pressure naturally release for 15 minutes (quick release after 15 minutes if it’s not fully released). Secure the lid, set the valve to sealed position and pressure cook (manual on some Instant Pots) on high pressure for 20 minutes.Season with additional salt and pepper if desired. Pour in remaining broth and place chicken on top of rice. Scrape the bottom of the pot to get any browned bits that might be stuck on. Press cancel to stop the sauté mode and pour in about ¼ cup of the broth.Sauté onions for about 2-3 minutes or until translucent, then add garlic and sauté another 1 minute. Continuing in sauté mode, add butter to the pot, followed by onion.Sear for 2-3 minutes then flip and sear other side for 2-3 minutes. Once oil is heated add chicken thighs, skin side down. Set Instant Pot to sauté mode and add oil.Mix lemon juice, thyme, salt, pepper, paprika and garlic powder season chicken thighs with mixture.As an option, you can place the chicken under the broiler of your oven for about 5 minutes to crisp up the skin. It will continue to absorb the liquid and thicken to perfection. Then remove the chicken to a plate and let the rice sit in the Instant Pot, with the lid off, for about 5 minutes. ![]() After the 18 minutes are up, we let the pressure naturally release for 15 minutes. Add the chicken thighs on top of the rice, secure the lid with the vent set to the sealing position, and pressure cook (manual setting on some pots) on high pressure for 18 minutes. Next, add the remaining broth and stir in the rice (rinsed first). Now, pour in about a ¼ cup of the chicken broth and use a wooden and scrape the browned bits on the bottom of the pot. It will start to burn after about a minute or so. Then add in the garlic and stir another minute. Sauté for about 2-3 minutes or until they start to become translucent. ![]() Continuing in the sauté mode Add the butter and chopped onion. As the chicken sears, it will begin to loosen from the bottom of the pot.Īfter the chicken thighs are seared, remove them and set aside on a plate. Then we heat the oil on “sauté” mode and when hot, we sear each side of the chicken thighs for 2-3 minutes each. Mix the dry spices together with the lemon juice and rub it all over the chicken thighs. If using dry thyme, use about half the amount. The chicken will be seasoned with some classic chicken seasonings – fresh thyme, paprika, garlic powder, salt and some lemon juice. This means we can season our chicken thighs and seal in all the flavor before we pressure cook it. And we can enjoy the chicken with a knife and fork.Īnother great thing about an Instant Pot is that you can sauté. For this recipe we use 4 bone-in, skin on chicken thighs with a simple seasoning mix that gives it a wonderful and traditional roasted chicken flavor. They hold up great to pressure cooking and don’t need to be shredded to enjoy. In fact, whenever people ask me what they should make when they first get an instant Pot, this is the recipe I recommend.Ĭhicken Thighs are Perfect for Instant Pot CookingĬhicken thighs are an excellent meal to make in an Instant Pot. This is one of my all-time favorite recipes to make in the Instant Pot. An unbelievably savory dish of perfectly seasoned brown rice with tender and juicy chicken thighs. ![]()
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