Instant Pot Chicken Thighs and White Rice (Video)

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3 Chicken Thighs (**bone in & skin on. Rinsed and patted dry.)

1.5 cups Basmati Rice (**long grain white Basmati rice. Rinsed very well.)

1 cup onion (**yellow onion roughly chopped.)

1 tbsp garlic (**minced.)

½ cup carrots (**diced into small cubes.)

½ cup green bell pepper (**roughly chopped.)

½ cup red bell pepper (**roughly chopped.)

1 tbsp Unsalted Butter

2 tbsp Olive Oil (**use extra light or light. You can also use any neutral oil that you prefer. Look for the list below in NOTES.)

2 tbsp Lemon Juice (**use more if you prefer the tang.)

½ tsp Paprika (**regular paprika and not smoked.)

salt (**according to your personal taste preference.)

Liquid

2.25 cups chicken stock (**we prefer using 2 tbsp Better the Bouillon in paste form diluted in 2 ¼ cups warm/hot water.)

Seasonings for the chicken thighs

½ tsp Cayenne Pepper Powder (**skip if heat intolerant.)

½ tsp chili powder

1 tsp Paprika (**regular paprika and not smoked.)

1.5 tsp Italian seasoning

1 tsp red pepper flakes (**would add a slight kick.)

salt (**according to your personal taste preference.)

crushed black pepper (**according to your personal taste preference.)

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subheading: Equipment Used:

Instant Pot DUO 6 quart

Directions at foodiesterminal.com

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