The Best Pressure Cooker Rice Dishes You’ll Ever Try
This pressure cooker chicken and rice recipe is a cozy, flavor-packed one-pot meal. Juicy chicken thighs meet aromatic basmati rice and bold spices, all ready in under an hour!
Equipment
- Pressure Cooker
Ingredients
Main Ingredients
- 2 cups Golden Sella Basmati Rice
- 3 cups chicken broth
- 3 tbsp tomato paste
- 3 tbsp oil canola or olive
- 3 cloves garlic chopped
- 1/3 cup onion chopped
- 1/2 tsp salt optional depending on broth
- 1 bay leaf
Chicken Rub
- 6 boneless, skinless chicken thighs about 600g / 1.5 lbs
- 1 tsp dried thyme
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- 1 tsp salt
Instructions
- Mix all the rub spices and coat the chicken thighs. Let them marinate for at least 20 minutes (or overnight).
- Turn on sauté mode. Heat oil and brown chicken thighs on both sides. Remove and set aside.
- In the same pot, sauté chopped onions and garlic. Stir in tomato paste and cook for 1 minute.
- Drain the soaked rice and add to the pot. Pour in chicken broth and add bay leaf. Stir to combine and deglaze the pot.
- Place the chicken thighs on top of the rice mixture. Do not stir.
- Seal the lid and cook on high pressure for 6 minutes.
- Let the pressure release naturally for 10 minutes, then do a quick release.
- Remove the bay leaf, gently fluff the rice, and serve with herbs or lemon.
Notes
For best results, soak your rice for 15–20 minutes before cooking. Leftovers reheat beautifully!
