Description
An easy Instant Pot dinner made with tender chicken thighs, perfectly cooked rice, parmesan cheese and savory herbs for a comforting meal.
Ingredients
Scale
- 4 Tbsp butter
- 1 small onion, diced
- 6 garlic cloves, minced
- 2 1/4 cups water
- 1 Tbsp Better than Bouillon chicken base
- 1 Tbsp white wine vinegar
- 1 1/2 cups converted rice
- 1 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1 inch cubes
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1/4 cup heavy cream
- 1/2 cup dried parmesan
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for about 4-5 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the vinegar, rice, chicken, salt, pepper, sage, rosemary, thyme and garlic powder.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. when time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the heavy cream and parmesan cheese.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot