There's something deeply satisfying about opening your Instant Pot to find perfectly cooked chicken sitting on a bed of fluffy rice that's absorbed all those savory juices. This recipe has become my weeknight lifesaver, especially when I need dinner on the table but don't want to dirty every pot in my kitchen. I first stumbled on this technique when I was experimenting with different ways to use my electric pressure cooker beyond the usual pot roast. The beauty here is that everything cooks together, but the chicken stays tender while the rice gets perfectly steamed underneath. I use bone-in chicken thighs because they stay moist under pressure and add so much flavor to the rice below. The key to success is layering everything properly and not adding too much liquid. Unlike stovetop methods where you might add extra broth "just in case," the Instant Pot traps every bit of steam. I learned this the hard way after a few mushy rice disasters. Now I measure carefully and get perfect results every time. This dish works beautifully for Shabbat prep since you can make it ahead and reheat it without losing any flavor. I often serve it with a simple green salad and some roasted vegetables. The leftovers reheat wonderfully for lunch the next day, and the rice actually tastes even better after the flavors have had time to meld together.