Go Back
Smothered Chicken And Rice taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

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
Cook Time 30 minutes
Total Time 45 minutes
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.