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Generously salt and pepper your chicken thighs.
Spray the inner pot with cooking spray, or add the oil.
Using the sauté setting (normal level), preheat until the display reads "hot."
Use tongs to put chicken in the pan (watch out for oil splatter!)
Sear chicken thighs, 4 minutes on each side.
Remove and set aside chicken on a plate.
Add 1/4 cup broth to deglaze the pan, scrape the bits with a wooden spoon (do not skip this step!). If there are any stuck on spots, be sure and lift those away from the pan with a wooden spoon.
Add shallot, mushroom and carrots, and cook for 2 to 3 minutes.
Add garlic, and continue to cook for another minute.
Add remaining chicken stock, rice, thyme and stir together.
Place the chicken thighs on top of the mixture, and do not stir them in.
Place the lid on, and lock it, setting the valve to sealing.
Cook on manual high pressure for 8 minutes, and allow the Instant Pot to release naturally (do not use the quick release lever) for 10 minutes. Quick release the remaining pressure.
Once any remaining pressure is fully release, remove the lid carefully.
Use two forks to shred the chicken, and stir the pot.