Instant Pot Chicken with Saffron-Infused Citrus Glaze and Pistachio-Cilantro Rice

Begin by seasoning the chicken thighs with salt and pepper on both sides. Heat the Instant Pot on the sauté setting and add 2 tablespoons of olive oil.

Once the oil is hot, sear the chicken thighs for 4 minutes on each side until golden brown, then remove them and set aside.

In the same pot, add 1 chopped onion and sauté for 3 minutes until translucent. Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.

Pour in 1 cup of chicken broth, scraping the bottom of the pot to deglaze. Add the zest and juice of 1 orange, the zest and juice of 1 lemon, and a pinch of saffron threads.

Return the chicken to the pot, ensuring it is submerged in the liquid. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Once the cooking time is complete, allow for a natural release for 5 minutes before performing a quick release.

Carefully remove the chicken and set it aside. Turn the Instant Pot back to sauté mode and let the sauce simmer for 5 minutes to thicken.

Meanwhile, prepare the pistachio-cilantro rice by rinsing 1 cup of basmati rice under cold water until the water runs clear.

In a separate pot, combine the rinsed rice with 1 3/4 cups of water, 1/2 teaspoon of salt, and 1/2 cup of chopped pistachios.

Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Once done, fluff the rice with a fork and stir in 1/4 cup of chopped fresh cilantro.

To serve, plate the saffron chicken over a bed of pistachio-cilantro rice, drizzling the citrus glaze over the top.

Garnish with additional pistachios and cilantro for a stunning presentation.