Pressure Cooker Chicken Thighs with Brown Rice Recipe

  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    11 g
  • Carbohydrate

    44 g
  • Fiber

    2 g
  • Protein

    29 g

Pressure cooker chicken thighs with brown rice recipe. Boneless chicken thighs with vegetables and brown rice cooked in an electric pressure cooker.  You may also like French Onion Soup Chicken Thighs:

Pressure Cooker French Onion Soup Chicken Thighs

Beef broth-based chicken-vegetable soup cooked in an electric pressure cooker. Very delicious!

Ingredients: 1 tablespoon (15 ml) unsalted butter, 1 tablespoon (15 ml) olive oil, 8 bone-in and skin-on chicken thighs, trimmed, 3 large yellow onions, peeled, halved and sliced into thin half-moons, 1/2 teaspoon (3 ml) sugar, 1/2 teaspoon (3 ml) salt, 1/2 cup (125 ml) dry white wine, 1/2 cup (125 ml) beef broth, 2 teaspoons (5 ml) stemmed fresh thyme leaves, 1/2 teaspoon (3 ml) freshly ground black pepper, 1 cup (250 ml) finely grated Gruyère cheese

Instructions: In a 6-quart (6 L) electric pressure cooker, turned over the browning functions, melt the butter in the oil. Add half of the chicken thighs and brown well, turning once, for about 6 minutes. Remove browned chicken from the pressure cooker and transfer to a large bowl. Repeat with the remainder of the thighs.

Add the onions, sugar, and salt. Cook, stirring, until onions are golden and sweet, for about 12 minutes. Pour in dry white wine, scraping up all the browned bits on the bottom of the pot. Stir in beef broth, fresh thyme, and black pepper. Return browned chicken with any accumulated juices to pressure cooker. Stir well.

Set the electric pressure cooker to cook at high pressure. Set the timer to cook at high pressure for 18 minutes. Unlock and open pressure cooker. Sprinkle grated cheese evenly over the top. Cover loosely and set aside for 5 minutes or until cheese melted.

Remove chicken thighs from the pot and transfer into soup bowls. Ladle onion soup over and serve.

Pressure Cooker Chicken Thighs with Brown Rice Recipe


  • 1 large yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 2 cups baby carrots, chopped
  • 2 cups chopped cremini mushrooms
  • 2 cups uncooked brown rice, rinsed and drained
  • 1 tablespoon olive oil
  • 2¼ cups (560 ml) low-sodium chicken broth
  • 2 pounds (960 g) boneless and skinless chicken thighs
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 10 ¾ oz (325 ml) canned cream of chicken soup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh thyme sprigs


Step 1

Heat olive oil in 6-quart (6 l) electric pressure cooker turned to the browning function. Add chopped onions and sauté in hot oil for 3 minutes.

Step 2

Stir in mushrooms, garlic, rice, and chicken broth. Top with chicken thighs and sprinkle with salt and black pepper. Pour over cream of chicken soup and Worcestershire sauce. Place fresh thyme sprigs on the top of the mixture.

Step 3

Close pressure cooker and lock the lid. Set machine to cook at high pressure. Set the timer to cook for 25 minutes.

Step 4

Carefully open pressure cooker and discard thyme sprigs. Serve hot.

pressure cooker chicken thighs with brown rice recipe

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