Preparation Steps

• Season chicken thighs with salt, pepper, paprika, and garlic powder.
• Add olive oil to the Instant Pot and select the "Sauté" function. Once hot, add the seasoned chicken and sear for 2-3 minutes per side until lightly browned.
• Turn off the "Sauté" function. Rinse the uncooked rice under cold water until the water runs clear, then drain.
• Add the rinsed rice and chicken broth to the Instant Pot with the chicken.
• Secure the lid of the Instant Pot and set the valve to "Sealing." Cook on High Pressure for 15 minutes.
• Once the cooking cycle is complete, allow for a Natural Pressure Release for 10 minutes, then carefully switch the valve to "Venting" for a Quick Release.
• Carefully open the lid. Fluff the rice with a fork and ensure the chicken is cooked through.
• Serve hot, with the chicken pieces over the rice.