I stole this recipe for Instant Pot Garlic Herb Chicken from theflavoursofkitchen.com. This instant pot recipe is a delicious one pot meal. First rice is soaked and rinsed until clear then soaked. Seasoned chicken is browned on both sides in the instant pot. Then onion and garlic are sautéed in butter. Next the drained rice is toasted in the pressure cooker before pouring in chicken stock and seasoning. The browned chicken is placed on top of the rice, then the pressure cooker is sealed and cooked for 10 minutes. Fluff the rice with a fork before serving with the chicken. This recipe is easy to make, perfect for the beginner cook.

The ingredients for this recipe are: 1 ½ cups long grain Basmati Rice, 2 cups chicken stock, 1 tbsp oil, 2 tbsp butter, 1 large onion, 1 ½ tbsp garlic, 1 ½ tsp mixed herbs (Italian seasoning), ½ tsp chili powder, 1 tbsp paprika, salt, pepper, Parmesan cheese, chicken breasts, ½ tsp chili powder, 1 tbsp lemon juice, 1 tsp salt and ½ tsp pepper

I also add 1 pint sliced mushrooms to this recipe.

Measure rice. Wash it until the water runs clear. Add water to soak rice and keep aside. Don’t soak rice for than 15 to 20 minutes.

Then add the seasoning to the chicken. Turn on the Instant pot to sauté, once preheated add oil. Sear the chicken on each side for 2-3 minutes.

Remove the chicken from the pot and keep aside.

Next add the butter to the pot, add the chopped onion and mushrooms, if using.

Cook until soft and translucent. Then add the garlic and cook for 30 seconds. Add spices and mix well.

Drain liquid from rice and add to the pot.

Then toast rice for 2-3 minutes.

Pour in the stock, season with salt and pepper, stir to deglaze pot. Next add seared chicken on top of the rice.

Switch to manual mode and set timer for 8 minutes. Let pressure release for 8 to 10 minutes. Open lid and let it rest for 10 minutes. Use a slotted spoon to fluff rice.

If you liked this recipe for Instant Pot Garlic Herb Chicken then you can try One-Pan No Peek Chicken & Rice, Au Jus Mushroom Rice, Chicken and Rice Casserole or Instant Pot Italian Chicken Orzo.

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Instant Pot Garlic Herb Chicken

This instant pot recipe is a delicious one pot meal. First rice is soaked and rinsed until clear then soaked. Seasoned chicken is browned on both sides in the instant pot. Then onion and garlic are sautéed in butter. Next the drained rice is toasted in the pressure cooker before pouring in chicken stock and seasoning. The browned chicken is placed on top of the rice, then the pressure cooker is sealed and cooked for 10 minutes. Fluff the rice with a fork before serving with the chicken.

Course Entree

Prep Time 10 minutes

Cook Time 15 minutes

Resting Time 10 minutes

Servings 4 people

Ingredients

• 1 ½ cups long grain Basmati Rice
• 2 cups chicken stock
• 1 tbsp oil
• 2 tbsp butter
• 1 large onion chopped
• 1 ½ tbsp garlic minced
• 1 ½ tsp mixed herbs Italian seasoning
• ½ tsp chili powder
• 1 tbsp paprika
• Salt
• Pepper
• Parmesan cheese

Chicken

• 5-6 chicken thighs with bones
• ½ tsp chili powder
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp pepper

Instructions

1. Measure rice. Wash it until the water runs clear. Add water to soak rice and keep aside. Don’t soak rice for than 15 to 20 minutes.
2. Measure stock and keep it warm.
3. Add the seasoning to the chicken.
4. Turn on the Instant pot to sauté, once preheated add oil.
5. Sear the chicken on each side for 2-3 minutes, remove and keep aside.
6. Add the butter to the pot, add the chopped onion (add mushrooms?). Cook until soft and translucent. Then add the garlic and cook for 30 seconds. Add spices and mix well. Drain liquid from rice and toast rice for 2-3 minutes.
7. Pour in the stock, season with salt and pepper, stir to deglaze pot. Add seared chicken on top of the rice.
8. Switch to manual mode and set timer for 8 minutes. Let pressure release for 8 to 10 minutes. Open lid and let it rest for 10 minutes.
9. Use a slotted spoon to fluff rice.

Recipe Notes

Add sliced mushrooms to the onion step.