Yummy Recipe Monday: Instant Pot Chicken and Rice

Instant Pot Chicken and Rice
INGREDIENTS
1 tbsp. 
extra-virgin olive oil
1/2 
yellow onion, chopped
2 
cloves garlic, minced
1 tsp. 
dried oregano
1 tsp. 
smoked paprika
1 c. 
white rice

Kosher salt

Freshly ground black pepper
1 1/4 c. 
low-sodium chicken broth or water
2 
medium carrots, diced
1 
red bell pepper, chopped
3 
boneless skinless chicken breasts

Freshly chopped parsley, for garnish
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DIRECTIONS
  1. Preheat Instant Pot by setting to “Sauté”. Add oil and cook onion until softened, 3 to 4 minutes. Add garlic, oregano, and paprika and cook until fragrant, 1 minute. 
  2. Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper.  
  3. Close lid, change setting to manual or "Pressure Cook" and set for 8 minutes on High. When 8 minutes is up, let pot decompress naturally for 10 minutes, then release pressure, remove lid, and shred chicken. Top with parsley before serving.
If using newer versions of Instant Pot, especially 8-quart capacity models, we recommend removing the inner pot after sautéing and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning.




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