This easy recipe combines tender chicken thighs with zesty lemon and garlic flavors, all cooked quickly in the Instant Pot. Perfect for a busy weeknight, it delivers a delicious and comforting meal in no time.
Start by heating 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.
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.
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.
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.
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!
- Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
- Make sure to sauté the garlic and chicken briefly before pressure cooking to deepen the flavor.
- Let the pressure release naturally for a few minutes before quick releasing to keep the chicken moist.
This dish is a perfect weeknight meal because it comes together quickly and uses simple ingredients. The combination of lemon and garlic gives the chicken a bright, fresh flavor that pairs beautifully with tender, fluffy rice. Cooking everything in the Instant Pot® means less time watching the stove and more time enjoying your meal.
Serve this dish with a side of steamed vegetables or a fresh green salad to add color and crunch. A simple cucumber and tomato salad with a light vinaigrette complements the lemony flavors well. Garnish with chopped fresh parsley or cilantro for an extra burst of freshness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the rice from drying out. This meal also freezes well—just thaw overnight in the fridge before reheating.
