Instant Pot Chicken Thighs with Fluffy White Rice

Instant Pot Chicken Thighs and White Rice is an easy, healthy one-pot dinner you can make in under 30 minutes. Bone-in, skin-on chicken thighs are seasoned and seared for rich flavor, then cooked with long-grain white Basmati rice and vegetables for a comforting, flavor-packed meal.

Instant pot chicken thighs and white rice in a black plate — Instant Pot Chicken Thighs and White Rice

One-Pot Instant Pot Chicken Thighs and Rice

This budget-friendly weeknight recipe delivers juicy, well-seasoned chicken and fluffy, flavorful rice all cooked together in the Instant Pot. The key elements are a bold dry rub on the thighs, a good sear to develop browning and depth of flavor, properly rinsed rice to avoid gumminess, and the correct pressure-cook and release times to keep the chicken tender and the rice light.

bone in skin on chicken thighs and rice in instant pot — Instant Pot Bone in Chicken Thighs & Rice

Tips & Tricks

Season well: Apply a generous dry rub to the chicken. Marinating overnight yields the best flavor, but 30 minutes is helpful too.
Sear the thighs: Searing skin-side down until golden and crispy adds flavor and creates fond that will boost the rice when deglazed.
De-glaze thoroughly: After searing, pour in warm chicken stock and scrape the pot bottom to loosen browned bits. This helps prevent the BURN error and incorporates extra flavor into the rice.
Prevent gummy rice: Rinse long-grain white Basmati rice under cold water until the water runs clear, then drain well. Removing surface starch keeps grains separate and fluffy.
Release timing: A 10-minute natural pressure release helps keep bone-in thighs tender and finishes the rice properly. After opening, fluff the rice with a fork and let rest 5 minutes before serving.
Do not alter: This recipe is tested for long-grain white Basmati rice. Using other rice varieties or changing the liquid ratio and cook time may not yield the same result.

Ingredients

See the ingredient list with exact measurements in the recipe card below. The list here is a quick reference.

Chicken thighs: Bone-in, skin-on for best flavor. You can use boneless, skinless thighs (see notes for adjusted cook times).
Rice: Long-grain white Basmati only—it cooks with this recipe’s liquid ratio and timing.
Aromatics: Yellow onion and garlic.
Vegetables: Bell peppers and carrots for color and subtle sweetness.
Seasonings: Paprika, black pepper, Italian seasoning, chili powder, cayenne, and red pepper flakes. Adjust heat to taste, omitting cayenne and flakes for kids.
Lemon juice: Adds brightness and balances the flavors.
Fats: Butter and a neutral oil such as extra-light olive oil.
Chicken stock: Warm stock for deglazing and cooking the rice; Better than Bouillon diluted in hot water is recommended if available.

Method

Full step-by-step directions and the video are included in the recipe card below.

Step 1 — Marinate & Sear the Chicken

searing marinated chicken thighs in instant pot — Sear marinated chicken thighs

Marinate: Rinse and pat thighs dry. Mix the dry seasonings and rub them onto both sides. Marinate at least 30 minutes or overnight in the fridge.
Sear: On SAUTE (HIGH), heat butter and oil and sear the thighs skin-side down until golden. Turn and brown the other side briefly. Remove and set aside.
Note: The brown bits left in the pot will be loosened when you sauté vegetables and later deglaze with stock.

Step 2 — Sauté Aromatics & Add Rice

sautéing aromatics & rice in instant pot and adding rinsed basmati rice — Saute aromatics, veggies, add rice

Sauté: Add onion, garlic, carrots and bell peppers to the pot and sauté 2–3 minutes with a pinch of salt until aromatic and the fond starts to lift.
Prepare rice: Rinse the Basmati rice until water runs clear, drain thoroughly, and add to the pot.

Step 3 — Deglaze & Pressure Cook

pressure cooking chicken thighs and rice in instant pot — Pressure cook chicken thighs and rice

Deglaze: Pour in warm chicken stock and scrape the bottom and sides with a spatula to remove stuck bits. Add lemon juice.
Pressure cook: Cancel SAUTE. Arrange the seared thighs on top of the rice without stirring. Secure the lid, set to HIGH pressure for 7 minutes, then allow 10 minutes natural pressure release before venting remaining pressure.

Step 4 — Fluff Rice & Serve

fluffing cooked rice and served chicken thighs and white rice in a black plate — Fluff rice, serve

Rest and fluff: Remove the chicken and set aside. Gently fluff the rice with a fork and let it rest uncovered for 5 minutes to finish absorbing flavors.
Serve: Plate the thighs over the rice, garnish with lemon wedges and chopped flat-leaf parsley, and serve hot.

Chef’s tip: For extra-crispy skin, briefly sear the skin side of the cooked thighs in a hot, lightly oiled cast-iron skillet for 1–2 minutes before serving.

instant pot bone in chicken thighs and rice garnished with fresh chopped parsley and served on a black plate — Best one-pot pressure cooker chicken thighs and rice

Storage

Fridge: Store in airtight containers for up to 5 days.

Freezer: Freeze separately for best results—rice and chicken in separate containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in the microwave, sprinkling a little water over the rice to prevent drying. Warm until heated through. If frozen, thaw in the fridge overnight before reheating.

bone in skin on chicken thighs and white rice served on a black plate with lemon wedge

Instant Pot Chicken Thighs and White Rice

5 from 3 votes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 3 people

Calories: 495kcal

Author: Meghna

A healthy, budget-friendly Instant Pot dinner with bone-in chicken thighs and fluffy Basmati rice, full of bold, savory flavors.

Ingredients

3 Chicken Thighs (**bone in & skin on. Rinsed and patted dry.)
1.5 cups Basmati Rice (**long grain white, rinsed well.)
1 cup Yellow onion, roughly chopped
1 tbsp Garlic, minced
½ cup Carrots, diced
½ cup Green bell pepper, chopped
½ cup Red bell pepper, chopped
1 tbsp Unsalted Butter
2 tbsp Olive Oil (light)
2 tbsp Lemon Juice
½ tsp Paprika
Salt & Crushed Black Pepper, to taste

Liquid

2.25 cups Chicken stock (warm)

Seasonings for the chicken thighs

½ tsp Cayenne pepper (optional)
½ tsp Chili powder
1 tsp Paprika
1.5 tsp Italian seasoning
1 tsp Red pepper flakes (optional)
Salt & Crushed black pepper, to taste

Instructions

Marinate: Rinse and pat chicken dry. Combine the seasonings, rub all over the thighs and marinate for at least 30 minutes or overnight.
Sear: On SAUTE (HIGH) heat butter and oil. Sear thighs skin-side down until golden, then brown the other side. Remove and set aside.
Sauté veggies: Add onion, garlic, carrots and peppers and sauté 2–3 minutes. Cancel SAUTE.
Prep rice: Rinse Basmati until water runs clear, drain well, and add to the pot.
Deglaze: Pour warm stock into the pot and scrape the bottom to release stuck bits. Add lemon juice.
Pressure cook: Place seared thighs on top of the rice without stirring. Seal lid and pressure cook on HIGH for 7 minutes. Allow 10 minutes natural release, then vent and open.
Finish: Remove chicken, fluff rice gently with forks, let rest 5 minutes, then serve with lemon and parsley.

Notes

Rice: Use white Basmati rice only for the specified liquid ratio and cook time.
Make it spicier: Increase red pepper flakes or add jalapeños with the bell peppers for extra heat.
Boneless thighs: If using boneless, skinless thighs, pressure cook 6 minutes with a 10-minute natural release.
Rinse the rice: Thorough rinsing prevents gummy rice and reduces the chance of a BURN error.
Neutral oils: Good choices include avocado oil, extra-light olive oil, sunflower, canola, or vegetable oil.

Calorie and nutrition figures are estimates provided by a third-party tool and should be used as a guideline only.