2 tbsp. olive oil
4 bone-in chicken thighs
1 tsp. salt
1 tsp. pepper
2 tsp. oregano
1/4 tsp. crushed red pepper

  • season thighs with spices
  • heat oil in the instant pot on saute
  • saute chicken for 5 minutes, then remove from pot and set aside

1 lemon

  • slice lemon and saute until softened and caramelized, about 3 minutes per side
  • remove from pot and set aside

2 tbsp. capers
6 cloves garlic, minced
1 shallot or 1/2 onion, diced
1 tsp. salt
1 tsp. pepper
1 tsp. oregano

  • add to pot and saute 2-3 minutes, scraping up browned bits

3 cups chicken broth
1 1/2 cups rice, rinsed

  • add broth to the pot and deglaze
  • add rice and stir well
  • add chicken and lemons on top of the rice, then cook on high pressure for 6 minutes, then fully release pressure before serving

source: https://cooking.nytimes.com/recipes/1025436-one-pot-chicken-and-rice-with-caramelized-lemon

03/09/2025: i made this last night and it was great, even though i forgot the capers. it would definitely benefit from them, though. the one change i did made was increasing the time for the lemons, because they weren’t caramelized and (like some commenters said) were too bitter.