Quick Lemon-Garlic Chicken Thighs and Rice in the Instant Pot®

Ingredients

• 1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
• ½ teaspoon supreme shallot salt (from Savory Spice Shop®)
• ½ teaspoon Mt. Olympus Greek seasoning (from Savory Spice Shop®)
• ¼ teaspoon garlic powder
• 1 ½ pounds boneless, skinless chicken thighs
• 1 tablespoon grapeseed oil
• 2 cloves minced garlic
• 2 cups chicken broth, divided
• 1 ¾ cups uncooked white rice
• ¼ cup heavy cream
• 1 small lemon, juiced
• 1 tablespoon cornstarch

Step 1

Gently heat up your Instant Pot on the sauté setting and add a little oil once it’s hot. In a small bowl, mix together the Cantanzaro herbs, shallot salt, Greek seasoning, and garlic powder, then sprinkle this over the chicken thighs. Sear the chicken for about 2 to 3 minutes on each side, until it easily releases from the bottom of the pot. Once browned, take the chicken out and set it aside.

Step 2

Add the minced garlic to the pot and cook it for about a minute until fragrant. Pour in half a cup of chicken broth and use a spoon to scrape up any browned bits stuck to the bottom—that’s flavor you don’t want to miss. Turn off the sauté function, put the chicken back in, and place an elevated rack on top.

Step 3

In a separate bowl, mix the rice with the remaining chicken broth. Set this bowl on the rack inside the pot. Seal the lid and cook on high pressure for 10 minutes. It’ll take about 10 to 15 minutes for the pressure to build up.

Step 4

When the timer goes off, let the pressure release naturally for around 15 minutes, then carefully use the quick release to let out any remaining steam. Open the lid, take out the bowl of rice and transfer the chicken to a plate.

Step 5

Now for the sauce: whisk together the cream, lemon juice, and cornstarch. Pour this into the pot with the leftover cooking liquid and turn the sauté function back on. Stir and let it simmer until it thickens into a nice, creamy sauce. Serve the chicken thighs with the sauce spooned over the top and enjoy!