Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs (or breasts)
  • 1 cup (200 g) long-grain white rice, rinsed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups (480 ml) chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup (120 ml) heavy cream (or coconut milk for dairy-free)
  • Juice and zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Turn the Instant Pot to 'Sauté' mode. Add olive oil; once hot, add onion and garlic. Cook until fragrant (about 2-3 minutes).
  2. Season chicken with salt, pepper, thyme, oregano, and paprika. Add to the pot and brown on all sides (about 3-4 minutes).
  3. Stir in the rinsed rice, ensuring it coats the chicken. Pour in the chicken broth and give it a gentle stir to combine.
  4. Secure the lid and set the Instant Pot to 'Manual' for 10 minutes on high pressure. Allow for a natural release for 10 minutes, then perform a quick release for any remaining pressure.
  5. Open the lid, and add heavy cream, lemon juice, and zest. Stir well to combine.
  6. Garnish with fresh parsley before serving.