Start by seasoning the chicken thighs with garlic powder, paprika, and sea salt. Make sure to coat them evenly to enhance the flavor in every bite.
Turn your Instant Pot to the sauté setting and add the avocado oil. Once hot, add the chopped onion and sauté until translucent, about 2-3 minutes. Add in the minced garlic and stir for an additional minute until fragrant.
Add the seasoned chicken thighs to the pot, skin side down. Brown them for about 5 minutes, then flip and brown the other side for another 5 minutes.
Remove the chicken temporarily and set it aside. Stir in the white rice, chili powder, and dried oregano, ensuring that the rice is well-coated with the spices and the oil.
Pour in the chicken broth (or water) and add the tomato paste. Scrape any browned bits from the bottom of the pot for added flavor. Return the chicken thighs to the pot, skin side up, ensuring they are submerged in the liquid.
Seal the Instant Pot lid and set it to high pressure for 10 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure.
Once the pressure has released, carefully remove the lid. Stir in the salsa, if using, and fluff the rice with a fork. Taste and adjust the seasoning, adding more salt if needed.
Dish out the Instant Pot Spanish Rice with Chicken onto plates, garnishing with fresh herbs or avocado slices if desired. Serve with a side salad or some roasted vegetables for a complete meal.
