Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 cups long-grain white rice, rinsed
  • 2 1/2 cups low-sodium chicken broth
  • 1 tsp dried oregano

Instructions:

  1. Set the Instant Pot to Sauté High. Melt the butter and sear chicken chunks in a single layer for 3–4 minutes until mahogany-colored. Remove chicken and set aside.
  2. In the same pot, sauté diced onion for 3 minutes until translucent. Stir in minced garlic, smoked paprika, salt, and pepper; cook for 60 seconds.
  3. Pour in chicken broth and scrape the bottom of the pot thoroughly with a spoon to remove all brown bits (fond) to prevent the Burn warning.
  4. Stir in the rinsed rice and dried oregano. Place the seared chicken and its juices on top of the rice in a layer; do not stir them in.
  5. Close the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 8 minutes.
  6. Allow a Natural Release for 10 minutes before venting any remaining steam.