Preparation Instructions

• Season chicken thighs with salt and pepper. 
• Set the pressure cooker to saute on high heat. 
• Mince garlic, then set aside. 
• Rinse rice, then set aside.
• In a bowl, combine the vegetable broth, pumpkin puree, onion powder, ground sage, and ground nutmeg. Stir until smooth. 

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Cooking Instructions

• Add olive oil to the pot then sear each chicken thigh until browned on each side. 

• Be sure not to overcrowd the pan. If there isn’t any space between the chicken thighs, they won’t sear. 

• Set chicken thighs aside (we will add them back to the pot later).
• Add the minced garlic to the pot and cook for 30 seconds.
• Add rice to the pot and stir to combine with the garlic. Continue to cook until all of the residual water has cooked off of the rice. 
• Add 4 oz chevre to the rice and stir to combine. 
• Pour the vegetable broth mixture into the pressure cooker and scrape the bottom of the pot to make sure nothing is stuck to the bottom. 
• Place chicken thighs on top of rice mixture, then seal the pressure cooker and cook on high pressure for 6 min. 
• When the timer is done, remove chicken from the instant pot (make sure internal temp is 165 F).
• The rice should look a little bit too wet, stir for 30 seconds - 1 min as the liquid continues to absorb into the rice. 
• Let the chicken rest for at least 3 min, then slice.