This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
1 box
rice pilaf
420g
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
1 box (6 ounces)
rice pilaf
1 3/4 cups
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
Step 1
Place rice pilaf, water, and butter into pot; stir to incorporate.
Step 2
Place reversible rack in the pot, making sure rack is in the higher position. Place carrots in center of rack. Arrange chicken thighs, skin side up, around the carrots. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Step 3
Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin.
Step 4
While chicken and rice are cooking, stir together warm honey, smoked paprika, cumin, and 1 teaspoon salt. Set aside.
Step 5
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 6
Brush carrots with seasoned honey. Brush chicken with olive oil, then season evenly with poultry spice and remaining salt.
Step 7
Close crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin.
Step 8
When cooking is complete, serve chicken with carrots and rice.
Place rice pilaf, water, and butter into pot; stir to incorporate.
1 box
rice pilaf
420g
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
1 box (6 ounces)
rice pilaf
1 3/4 cups
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
Step 2 of 8
Place reversible rack in the pot, making sure rack is in the higher position. Place carrots in center of rack. Arrange chicken thighs, skin side up, around the carrots. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
1 box
rice pilaf
420g
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
1 box (6 ounces)
rice pilaf
1 3/4 cups
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
Step 3 of 8
Select PRESSURE and set to HIGH. Set time to 4 minutes. Select START/STOP to begin.
1 box
rice pilaf
420g
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
1 box (6 ounces)
rice pilaf
1 3/4 cups
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
Step 4 of 8
While chicken and rice are cooking, stir together warm honey, smoked paprika, cumin, and 1 teaspoon salt. Set aside.
1 box
rice pilaf
420g
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
1 box (6 ounces)
rice pilaf
1 3/4 cups
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
Step 5 of 8
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
1 box
rice pilaf
420g
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
1 box (6 ounces)
rice pilaf
1 3/4 cups
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
Step 6 of 8
Brush carrots with seasoned honey. Brush chicken with olive oil, then season evenly with poultry spice and remaining salt.
1 box
rice pilaf
420g
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
1 box (6 ounces)
rice pilaf
1 3/4 cups
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
Step 7 of 8
Close crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin.
1 box
rice pilaf
420g
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
1 box (6 ounces)
rice pilaf
1 3/4 cups
water
1 tablespoon
butter
4
carrots, peeled, cut in half, lengthwise
4
uncooked boneless skin-on chicken thighs
2 tablespoons
honey, warmed
1/2 teaspoon
smoked paprika
1/2 teaspoon
ground cumin
2 teaspoons
kosher salt, divided
1 tablespoon
extra virgin olive oil
2 teaspoons
poultry spice
Step 8 of 8
When cooking is complete, serve chicken with carrots and rice.
