Anti Inflammatory Instant Pot Turmeric Chicken and Brown Rice

Total time1 hr 15 min

Prep time15 min

Cook time45 min

Anti Inflammatory Instant Pot Turmeric Chicken and Brown Rice

This one-pot dinner is deeply savory and warming, built around bone-in chicken thighs that come out impossibly tender after a pressure-cook cycle that does all the heavy lifting. The spice blend — turmeric, cumin, coriander, and fresh ginger — isn't just there for flavor; these are some of the most well-studied ingredients in the anti-inflammatory pantry, and they all show up in meaningful amounts here. Searing the chicken skin-side down before pressure cooking builds a golden crust and layers of flavor that make the finished dish taste far more involved than the prep time suggests. Brown rice soaks up the broth and tomato juices as it cooks beneath the chicken, turning out fluffy and richly spiced rather than bland or gummy. A squeeze of fresh lemon juice stirred in at the end brightens everything and keeps the dish from feeling heavy. It serves four, making it a solid choice for a weeknight family dinner or a batch-cook situation where you want leftovers that actually reheat well.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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4 bone-in, skin-on chicken thighs (about 2 lb total)
1 tsp kosher salt
½ tsp black pepper
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 ½ tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper (optional)
1 ½ cups long-grain brown rice, rinsed
2 cups low-sodium chicken broth
1 can (14 oz) diced tomatoes, with juices
1 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper. Set the Instant Pot to Sauté (high). Once the display reads 'Hot,' add the olive oil and swirl to coat.
2
Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside.

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