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

  • Carbohydrates

    44 g
  • Cholesterol

    35 mg
  • Fat

    11 g
  • Fiber

    2 g
  • Protein

    29 g
  • Saturated Fat

    6 g
  • Serving Size

  • Sodium

    264.9 mg
  • Sugar

    1 g
  • Trans Fat

    4 g
  • Unsaturated Fat

    3 g
  • Potassium

    177.1 mg
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Pressure cooker chicken thighs with brown rice recipe. Boneless chicken thighs with vegetables and brown rice cooked in an electric pressure cooker.

What are the Benefits of Cooking Your Meals in a Pressure Cooker?

Pressure cooking is a cooking method where food is cooked under pressure. This helps in retaining the nutrients and flavor of the food. Pressure cookers are also helpful for people with limited cooking times and for those who want to save time on meal preparation.

Pressure cookers have become popular in recent years and are now used by many people around the world. They are convenient, easy to use, and cost-effective for anyone who wants to start cooking with them, especially if you want to cook your meals in a short time.

Pressure cookers are safe and easy to use, so they make great tools for people with limited cooking skills or those who don’t have the time or energy to spend hours in the kitchen preparing meals.

Why Pressure Cooking Chicken Thighs Is More Nutritious than Slow-Cooking Them

Pressure cooking chicken thighs are better than slow-cooking them because it is faster and more nutritious. It also eliminates the risk of overcooking and gives a more tender texture.

Pressure cooking chicken thighs can be done in a lot less time than slow-cooking them, which can take up to an hour. Pressure cooking also ensures that the chicken remains juicy, while slow cooking can lead to a dry and tough product.

How to Make the Perfect Pressure Cooker Chicken Thighs with Juicy Brown Rice on the Side

Pressure cookers have been around for decades, but they are still a mystery to many. They are a great way to cook chicken thighs in less than an hour.

The secret to making the perfect pressure cooker chicken thighs is to use a combination of brown rice and water in the pot. The rice will create steam, which will help the dish cook faster and more evenly.

You can also use your favorite herbs and spices to make it even more flavorful. If you’ve never used a pressure cooker before, here’s how it works: after you pour in the liquid and a few other ingredients, lock the lid on and use the high-pressure setting for about 30 minutes. Then, let it sit for another 10 minutes with the valve releasing some steam.

You’ll know when it’s done cooking because your food will be super tender and fork-tender.*The secret to making the perfect pressure cooker beef stew is to use a pressure cooker with a thick base, like our All-Clad Stainless Steel Pressure Cooker. Here’s the best part: it’s so easy and fast to make in the pressure cooker, you’ll want to make it every week!

Pressure Cooker Chicken Thighs with Brown Rice Recipe

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  • 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.

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