Pressure Cooker Chicken and Rice

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1½ cup long-grain white rice
• 2 cup chicken broth
• 1 medium onion
• 3 clove garlic
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ cup frozen peas (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Dice the onion and mince the garlic. Cut chicken thighs into 1-inch pieces. Rinse rice thoroughly under cold water until the water runs clear; drain well.
2. Set your pressure cooker to sauté mode. Add olive oil, then add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute more until fragrant.
3. Add chicken pieces to the pot and brown lightly for 3-4 minutes, stirring occasionally. Season with salt, pepper, and thyme.
4. Stir in the rinsed rice and chicken broth. Ensure rice is submerged and scrape any browned bits from the bottom of the pot.
5. Secure the lid and set the pressure cooker to high pressure for 7 minutes. Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
6. Carefully remove the lid. If using, stir in frozen peas and let sit for 2-3 minutes to warm through. Fluff the chicken and rice with a fork.
7. Garnish with fresh parsley, if desired, and serve hot.