Smothered Chicken And Rice

The pressure builds and you start counting down minutes until you eat. You stand there, watching the float valve pop up, knowing it means you6re on the way to a good meal. It6s kinda funny how waiting feels slower when you6re hungry.

Steam is hissing and that smell begins creeping under the door. You catch a whiff of garlic and thyme, and dang, it makes your stomach growl louder. You squeeze your eyes shut and picture that tender chicken pulling right off the bone, soaking in creamy rice all smothered up.

When the timer dings, you do a quick release on the pressure. The steam blasts out fast, and you kinda feel like a pro, handling your pressure cooker without a hitch. Now all that6s left is to dig in and savor every bite of your smothered chicken with rice.

Why Your Cooker Beats Every Other Pot

• You get dinner done way quicker than by stove or oven.
• Pressure seals in flavors so everything tastes deeper and richer.
• Hands-off cooking lets you multitask or just chill.
• Moisture stays trapped inside, so chicken comes out juicy and tender.
• It6s perfect for one pot meals so less mess to clean up.

Using a pressure cooker like this really saves time and guarantees juicy chicken. If you love quick one-pot meals, also check out Cheesy Kielbasa Hashbrown Casserole for a simple, hearty option and Mozzarella Stuffed Rosemary Parmesan Soft Pretzels if you6re in the mood for savory snacks.

Everything You Need Lined Up

You gotta start by gathering your ingredients so nothing6s missing. First, pick out 4 bone-in, skin-on chicken thighs. The skin crisps up real good and the bones add flavor.

Next, get a tablespoon of olive oil and some seasonings: one teaspoon salt, half teaspoon black pepper, and one teaspoon paprika. These will bring out that classic smothered chicken taste.

Don6t forget your aromatics too, like one chopped onion and 2 cloves minced garlic. They6re the base for your rice6s flavor.

The rice is one cup of long grain white rice, perfect for soaking up that creamy broth. Speaking of which, grab 2 cups chicken broth and half a cup heavy cream.

For a little thickening, one tablespoon all-purpose flour comes handy. And last but not least, a teaspoon dried thyme to add that herby vibe.

The Full Pressure Cooker Journey

First step, season those chicken thighs really well with the salt, pepper, and paprika. You want every bite to have flavor.

Heat up your olive oil in the pressure cooker6s skillet or a big pan on medium-high. Lay the chicken down skin-side first. Brown 9em good, about 5-6 minutes per side till skin looks golden and crispy. Remove and set them aside, but don6t lose all that yummy oil.

In that same skillet, toss in your onion and garlic. Sauté till they6re soft and smelling dang good.

Now stir in the flour and cook just a minute so you don6t taste raw flour later.

Pour in the rice, chicken broth, heavy cream, and thyme. Stir it up so it6s all mixed nice and even.

Place those browned chicken thighs right back on top, skin side up, nestling 9em into the rice. Close the lid and make sure it6s sealed. Set your pressure cooker to cook on high pressure for about 10 minutes. When it6s done, do a slow release for 10 minutes, then quick release the rest. Let it rest 5 minutes before opening. That6s when you see the rice all tender and the chicken ready for that tender pull.

If you want to speed things up even more, consider using some pre-chopped garlic and onion from the store, which really helps on busy days. Also, if you want to try a similar technique but with a slow cooker, see our recipe for Classic Crockpot Pierogi Casserole with Kielbasa for a comforting slow-cooked meal.

Smart Shortcuts for Busy Days

If you6re rushed, you can cut corners but still eat good. Use pre-chopped onion and garlic from the grocery. It saves you some chopping time and works real good.

Another move is swapping heavy cream with half & half or even whole milk. The dish stays creamy but lightens cooking time a bit.

And if you like, use instant rice instead of long grain. It cooks faster but remember to adjust your broth amount for it so it doesn6t get mushy.

What It Tastes Like Fresh From the Pot

Right out the pot you get that savory goodness hitting you first. The crispy chicken skin still holds just a bit of crunch under that smothered cream and rice.

The rice soaks up all that broth and cream, carrying the garlic, thyme, and paprika flavors in every bite. It6s creamy, comforting, and kinda like a warm hug on a plate.

When you pull the chicken apart, you notice how tender it is, juicy and falling right off the bone. It6s dang satisfying, especially after waiting through those few minutes of pressure cooker magic.

How to Store This for Later

Got leftovers? No worries, you can stash them up and still enjoy the dish next day or even later in the week.

First up, popping leftovers in an airtight container in the fridge works great. Should keep good for 3 to 4 days. Just reheat gently real slow to keep chicken juicy.

For longer storage, toss your smothered chicken into freezer-safe bags or containers. Take out and thaw overnight in the fridge before warming up.

Reheating in microwave6s fastest but if you want better texture, fire up a skillet or oven to re-crisp the chicken skin a bit and warm rice evenly.

Your Most Asked Questions Answered

• Can I use boneless chicken thighs instead? Yeah, you can. Just reduce cooking time a bit since boneless cooks faster.
• What6s the difference between quick release and natural release? Quick release dumps the steam fast so you open ASAP. Natural or slow release lets pressure fade gently for even cooking.
• Can I double the recipe for more people? Yup, just make sure not to overfill your pressure cooker beyond max fill line.
• What if I want spicier chicken? Add cayenne pepper or chili flakes into your seasoning mix before browning.
• Why does my rice sometimes get mushy? Probably too much liquid or cooking too long. Measure broth carefully and stick to cooking times.
• Can I make this recipe without heavy cream? Sure, use coconut milk or extra broth for a lighter dish but it won6t be as creamy.

Smothered Chicken with Rice in Your Pressure Cooker

This rich and hearty one-pot meal delivers tender bone-in chicken thighs over creamy rice, all infused with garlic, thyme, and paprika—made effortlessly in your pressure cooker.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine Mexican

Servings 4 servings

Calories 575 kcal

Equipment

• 1 Pressure Cooker Electric or stovetop

Ingredients

  

Main ingredients

• 4 chicken thighs bone-in, skin-on
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 1 onion chopped
• 2 cloves garlic minced
• 1 tablespoon all-purpose flour
• 1 cup long grain white rice
• 2 cups chicken broth
• 0.5 cup heavy cream
• 1 teaspoon dried thyme

Instructions

 

Instructions

• Season the chicken thighs with salt, pepper, and paprika.
• Heat olive oil in pressure cooker or skillet over medium-high heat. Brown chicken thighs, skin-side down, 5-6 minutes each side. Remove and set aside.
• In the same pan, add chopped onion and minced garlic. Sauté until softened.
• Add flour and cook for 1 minute, stirring constantly.
• Stir in rice, chicken broth, heavy cream, and thyme until well blended.
• Place chicken thighs on top of rice mixture, skin-side up. Close lid and seal pressure cooker.
• Cook on high pressure for 10 minutes.
• Let pressure release naturally for 10 minutes, then quick release remaining pressure.
• Let dish rest for 5 minutes before opening lid.
• Serve hot with chicken on top of creamy, flavorful rice.

Notes

For faster prep, use pre-chopped aromatics. Swap heavy cream with half & half or coconut milk for variation. Store leftovers in airtight containers up to 4 days in fridge or freeze for later.