![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Kh8Y57A-VyzJ9YNO9WApxmdrtf4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6682660-3e21eba2b6764561add1c6fa2871bea3.jpg)
Ingredients
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1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
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½ teaspoon supreme shallot salt (from Savory Spice Shop®)
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½ teaspoon Mt. Olympus Greek seasoning (from Savory Spice Shop®)
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¼ teaspoon garlic powder
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1 ½ pounds boneless, skinless chicken thighs
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1 tablespoon grapeseed oil
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2 cloves minced garlic
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2 cups chicken broth, divided
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1 ¾ cups uncooked white rice
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¼ cup heavy cream
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1 small lemon, juiced
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1 tablespoon cornstarch
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the Instant Pot® is hot.
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Combine cantanzaro herbs, shallot salt, Greek seasoning, and garlic powder in a small bowl. Sprinkle mixture over chicken thighs; sear until chicken can easily come unstuck from the bottom of the pot, 2 to 3 minutes per side. Transfer chicken to a plate. Add minced garlic to Instant Pot® and cook for 1 minute. Pour in 1/2 cup chicken broth and scrape off any brown bits off the bottom.
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Turn off Instant Pot®. Return chicken thighs to the pot. Add an elevated rack.
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Combine rice and remaining chicken broth in a small bowl. Set bowl on top of the elevated rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cooked rice and transfer chicken to a plate.
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Whisk together cream, lemon juice, and cornstarch in a small bowl. Stir into the remaining liquid in the Instant Pot® and turn on Saute function. Whisk and simmer until sauce has thickened. Serve chicken thighs with sauce.
Nutrition Facts (per serving)
696 | Calories |
28g | Fat |
74g | Carbs |
36g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 696 | |
% Daily Value * | |
Total Fat 28g | 35% |
Saturated Fat 9g | 44% |
Cholesterol 129mg | 43% |
Sodium 971mg | 42% |
Total Carbohydrate 74g | 27% |
Dietary Fiber 3g | 9% |
Total Sugars 1g | |
Protein 36g | 71% |
Vitamin C 17mg | 19% |
Calcium 53mg | 4% |
Iron 6mg | 31% |
Potassium 387mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.