Instant Pot Garlic Herb Chicken Breast
(This instant pot garlic herb chicken breast recipe is so quick and simple to make, it’s the perfect instant pot chicken dinner recipe!) It happens.
It happens every time.
4 PM and the kids start asking the dreaded question… “What’s for dinner?”
Then I have to face the facts that I forgot to pull anything out of the freezer.
And that my kids don’t actually want cold cereal or pb&js for dinner.
Can you relate? I know I can!
Well, instead of panicking, now I don’t have to stress. Because you can use your instant pot to cook chicken breast that’s frozen!
That’s right, pop a frozen chicken breast in the Instant Pot and you’ll have dinner in no time!
And one of my very favorite recipes that’s quick and easy to do when it’s 4 pm and you haven’t even thought about dinner yet is this Instant Pot Garlic Herb Chicken Breast Recipe!
Ingredients
- 1.5 Cup Long Grain Basmati Rice
- 2 Cup Chicken Stock
- 1 tbsp Oil
- 2 tbsp Butter
- 1 large Onion
- 1.5 tbsp Garlic Minced
- 1.5 tbsp Mixed Herb (Oregano,Thyme,Parsley)
- ½ tspn Chili Powder (adjust as per taste)
- 1 tbsp Paprika
- Salt to taste
- Pepper to taste
- Grated Parmesan to serve
To Season Chicken
- 5-6 Chicken Thighs With Bone
- ½ tspn Chili Powder adjust as per taste
- 1 tbsp Lemon Juice
- 1 tspn Salt
- ½ tspn Pepper
Instructions
- First measure rice. Wash it until the water runs clear. Add enough water to soak the rice and keep it aside. Don’t soak rice for more than 15-20 minutes.
- Measure the Stock required for cooking rice and keep it warm(to fasten the cooking process).
- To the Chicken thighs add salt, pepper, chilli powder, lemon juice. Mix well. Keep aside while you are preparing other ingredients.
- Turn on the Instant Pot and put it in Saute Mode.
- When the Instant Pot is pre-heated, add Oil.
- Add seasoned Chicken Thighs to the pot and sear it 2-3 minutes on each side. Once they look light golden brown and crispy, remove and keep aside.
- Add butter to the pot, followed by chopped Onion. Saute until Onion looks soft and translucent.
- Add Chopped garlic and cook for another 30 seconds. Add herbs, Paprika, Chilli powder. Mix well.
- Drain any extra liquid and add soaked rice.
- Gently stir for 2-3 minutes roast rice. (This step is optional, You can directly skip to the next step.)
- Pour in warm stock or water. Season it with salt and pepper.
- Arrange seared Chicken thighs in a single layer. Add any extra liquid that would have come from Chicken thigh while resting.
- Switch Instant Pot to manual mode. Set the timer for 8 mins. And let the Instant Pot do its job.
- When the timer is off, let the pressure release naturally for 8-10 minutes. Then release pressure using back of a spoon manually.
- Once the pressure is released completely, open the lid and let it rest for another 10 minutes.
- Using a slotted spoon or fork separate rice grain gently.
- While serving sprinkle some parsley and parmesan cheese.
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