Ingredients
- 1 pound boneless skinless chicken thighs (I trim off some of the excess fat – but don’t trim them completely or they will burn)
- 1 Tablespoons oil
- 3 small shallots, diced
- 3 carrots, diced
- 1 cup sliced mushrooms
- 2 cloves fresh garlic, minced
- 1.5 cups uncooked white jasmine rice rinsed and drained (Do NOT skip the rinsing. Rice will scorch if not
- rinsed!)
- 1.5 cups chicken stock or broth, plus another 1/3 cup for deglazing the pan
- 2 Tablespoons fresh thyme, chopped and divided (or 2 teaspoons dried)
- Salt and pepper to taste
Preparation
- Using the sauté setting, preheat on normal for 1.5 minutes
- Generously salt and pepper chicken thighs
- Use tongs to put chicken in the pan (watch out for oil splatter)
- Sear chicken thighs, 5 min on one side, 3 on the second side (it gets hotter)
- Remove and set aside chicken on a plate
- Add 1/3 cup broth to deglaze the pan, scrape the bits with a wooden spoon. If there are any stuck on spots,
- be sure and lift those away from the pan with a wooden spoon (or it will burn)
- Add shallot, mushroom and carrots, and cook for 3 minutes
- Add garlic, and continue to cook for 1 minute
- Add remaining 1.5 cups of chicken stock, rice, thyme and stir together
- Place the chicken thighs on top of the mixture
- Place the lid on and lock it, setting the valve to seal
- Cook on high pressure for 10 minutes (manual), and allow the Instant Pot to release naturally (do not use the quick release lever, but let the pressure indicator lower on its own (takes about 18 minutes – if it hasn’t released in 18 minutes, manually release the rest of the pressure)
- Switch the valve release, and remove the lid carefully
- Use two forks to shred the chicken, and stir the pot. The rice on the bottom will be dark brown – but it’s not burned, it’s the brown bits that deglazed after sautéing the chicken. Be sure to stir everything together!
Nutrition
- Makes 6 servings
- Per serving: 362 calories; 9g fat; 47.3g carbohydrates; 21.5g protein; 4.6g sugars; 213mg sodium
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