Instant Pot Chicken & Rice

Ingredients

• 6 boneless chicken thighs
• 1 1/2 cups long-grain white rice, rinsed
• 2 cups chicken stock
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 2 tbsp olive oil
• Chopped parsley to finish

Instructions

1. 1

   Season the thighs well and brown them on saute mode in two batches, then set them aside on a plate.

2. 2

   Cook the onion and garlic in the drippings, scraping the bottom clean so nothing triggers a burn warning later.

3. 3

   Add the rinsed rice and stock, stir once, and lay the chicken back on top without mixing it in.

4. 4

   Pressure cook on high for eight minutes, then let the pressure release naturally for ten minutes before opening.

5. 5

   Fluff the rice, shred or slice the chicken over it, and scatter parsley across the top.