Spiced Chicken and Rice, Instant Pot
If you like hotter spices you could add red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Instant Pot
Ingredients
Scale
- 4 chicken thighs, skinless
- 1 tsp paprika
- 1 tsp za’atar
- 1 tsp cumin
- 1/2 tsp lemon pepper
- 2 tbs olive oil
- 2 tbs fresh lemon juice
- 3 tbs Greek yogurt
- 2 cloves garlic, crushed
- 1 tbs minced, fresh ginger
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup Basmati rice
Instructions
- Combine all ingredients except chicken, rice and broth.
- Put chicken in a dish, spoon marinade / sauce over the top.
- Turn to coat chicken and let marinate 5 – 10 minutes.
- Put rice and broth in the Instant Pot and stir to combine.
- Arrange chicken thighs on rice.
- Spoon marinade / sauce over thighs.
- Secure cover, set Instant Pot to High Pressure for 4 minutes.
- Natural release for 10 minutes then quick release.
- Spoon chicken and rice into a serving bowl and serve
Notes
Substitute plain yogurt or sour cream for the Greek yogurt.
The cooking time includes coming up to pressure.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 588
- Sugar: 1.9 g
- Sodium: 3280.3 mg
- Fat: 28.3 g
- Saturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 18.3 g
- Fiber: 0.7 g
- Protein: 63.1 g
- Cholesterol: 284.8 mg
Keywords: spicy chicken, instant pot, rice
