1. Pour 3 cups of water into your instant pot, this will act as the liquid for pressure cooking your frozen chicken thighs, you can also use 3 cups of chicken broth for an intense umami flavor.
2. Now it’s time to mix in your spices. Crush 5 chicken bullion cubes into a small bowl, add 1/4 teaspoons of garlic salt, 1/4 teaspoons of onion powder, 1/4 teaspoons of thyme, and 3 bay leaves. Mix all of these seasonings, pour them into the liquid in your instant pot, and whisk well.
3. Place your chicken inside the instant pot, and set your timer to 25 minutes (if your chicken is still frozen together in a big clump, you should set it to 30- 40 minutes) When the time is up, allow the instant pot to naturally release, this should take a couple of minutes.
4. Next, grab a tong and remove your cooked chicken from the instant pot, also remove the bay leaves.
5. In the leftover chicken broth, add 2 and 1/2 cups of rice, whisk well, cover the lid, and set the control to “rice”.
6. While waiting for the rice to cook, separate the cooked chicken from the bones with your hand. You can store these bones inside a plastic bag in the freezer for a future purpose (to make chicken broth). Cut the boiled chicken into bite-size pieces
7. When the rice is cooked, also allow the pressure to release naturally, stir in the chicken, grab a can of peas and strain out the liquid, also add in the peas, and give the rice a good stir to properly mix everything.
8. Place the instant pot lid back on and cook for another 5 minutes to heat the chicken and peas.
9. Transfer your food from the instant pot to a serving dish and enjoy.

This delicious recipe works like a charm each time I prepare it, give it a try today if you are short on ideas for your chicken thighs. If you require more ideas on how to chicken thighs in an instant pot, check out this video recipe