Instant Pot Garlic Herb Chicken And Rice

20 February 2020 Bookmark • 0

I am really hooked in to this Instant Pot Chicken and Rice recipe. This Garlic Herb Chicken and rice has such a lot of flavour in it from the butter, many garlic and herbs. Crispy Juicy Chicken thigh with perfectly seasoned rice is one among those family-friendly recipes that you simply can make on any day. it's easy, healthy and made in a moment pot in only about quarter-hour.

It clothed to be perfect with amazing flavours. If you inquire from me , there's nothing sort of a one-pot Chicken and rice dish. it's always filling and satisfying. you'll easily double the recipe for a bigger crowd.

Instant Pot Garlic Herb Chicken And Rice

HOW TO COOK RICE WITHIN THE INSTANT POT?

Cooking rice within the Instant Pot is straightforward peasy. Rice to water ratio and therefore the right timing is that the key to perfect rice.

I cook rice during a autoclave or using cook and drain method. When cooking rice in an open pot and drain the additional liquid you don’t got to worry about rice to water ratio. Because once the rice is cooked, you drain excess water. On the opposite hand, cooking rice during a autoclave need exact rice-water ratio.

INGREDIENTS:

1.5 Cup Long Grain Basmati Rice
2 Cup Chicken Stock
1 tbsp Oil
2 tbsp Butter
1 large Onion
1.5 tbsp Garlic Minced
1.5 tbsp Mixed Herb (Oregano,Thyme,Parsley)
1 tspn Chili Powder
1 tbsp Paprika
Salt to taste
Pepper to taste
Grated Parmesan to serve

To Season Chicken:

5-6 Chicken Thighs With Bone
1 tspn Chili Powder
1 tbsp Lemon Juice
1 tspn Salt
1/2 tspn Pepper

INSTRUCTIONS:

First measure rice. Wash it until the water runs clear. Drain excess water and let it soak.
Measure Stock/ water required for cooking rice and keep it warm.
To Chicken, thighs add salt, pepper, chilli powder, lemon juice. Mix well. Keep aside while you are preparing other ingredients.
Turn on the Instant Pot and put it in Saute Mode.
When the Instant Pot is pre-heated, add Oil.
Add seasoned Chicken Thighs to the pot and sear it 2-3 minutes on each side. Once they look light golden brown and crispy, remove and keep aside.
Add butter to the pot, followed by chopped Onion. Saute until Onion looks soft and translucent.
Add Chopped garlic and cook for another 30 seconds. Add herbs, Paprika, Chilli powder. Mix well.
Drain any extra liquid and add soaked rice.
Gently stir for 2-3 minutes roast rice. (This step is optional, You can directly skip to the next step.)
Pour in warm stock or water. Season it with salt and pepper.
Arrange seared Chicken thighs in a single layer. Add any extra liquid that would have come from Chicken thigh while resting.
Switch Instant Pot to manual mode. Set the timer for 8 mins. And let the Instant Pot do its job.
When the timer is off, let the pressure release naturally for 8-10 minutes. Then release pressure using back of a spoon manually.
Once the pressure is released completely, open the lid and let it rest for another 10 minutes.
Using a slotted spoon or fork separate rice grain gently.
While serving sprinkle some parsley and parmesan cheese.