Ingredients:

  • 2 Tbsp Olive Oil
  • 5 lbs Boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp Kosher Salt, plus more for seasoning
  • ½ tsp Black Pepper, freshly ground
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • ½ cup Oil-packed sun-dried tomatoes, drained and coarsely chopped
  • 5 cups Long-grain white rice or Basmati rice, rinsed thoroughly
  • 5 cups Low-sodium chicken stock (room temperature)
  • 1 tsp Dried Italian Herb Seasoning
  • ½ tsp Smoked Paprika
  • ½ cup Heavy Cream
  • 2 cups Fresh Baby Spinach
  • ½ cup Parmesan cheese, grated
  • 1 Tbsp Unsalted Butter (optional)

Instructions:

  1. Prep the Chicken: Pat the chicken pieces dry and toss them with salt and pepper.
  2. Sauté the Chicken (Optional but Recommended): Set the Instant Pot to the Sauté function (Normal). Add 1 Tbsp of olive oil. Sear the chicken in batches until lightly browned on the outside (about 2–3 minutes per side). Remove the chicken and set aside.
  3. Build the Base: Add the remaining olive oil, diced onion, and a pinch of salt to the hot pot. Sauté until the onion softens (3–4 minutes). Add the minced garlic and sun-dried tomatoes; cook for 1 minute until fragrant.
  4. Crucial Deglaze Step: Pour in about ½ cup of the chicken stock. Use your wooden spoon to scrape up every bit of brown sediment from the bottom of the pot. This prevents the 'Burn' notice.
  5. Layer the Ingredients: Turn off the Sauté function. Add the remaining chicken stock, Italian seasoning, and smoked paprika.
  6. Add Rice (Do NOT Stir!): Distribute the rinsed rice evenly across the liquid base. Gently place the reserved, seared chicken pieces on top of the rice layer. Do not stir the contents.
  7. Seal and Cook: Secure the lid, ensure the vent is set to Sealing. Pressure cook on Manual/Pressure Cook (High Pressure) for 8 minutes.
  8. Release Pressure: Once cooking is complete, allow a Natural Pressure Release (NPR) for 5 minutes. Then, manually switch the vent to Venting (Quick Release) to release any remaining pressure. Carefully remove the lid.
  9. Stir in Cream and Greens: Switch the Instant Pot back to the Sauté (Low) setting. Stir in the heavy cream, butter (if using), and Parmesan cheese until melted and the sauce begins to thicken slightly.
  10. Wilt the Spinach: Add the baby spinach, stirring constantly until it wilts completely into the sauce (about 60 seconds).
  11. Check and Serve: Taste for final seasoning. Turn off the pot and let the dish rest for 5 minutes before serving to allow the rice to finish absorbing the sauce.