Instant Pot Chicken & Rice

Faster than take-out. #food #easyrecipe #ideas #instantpot #dinner




INGREDIENTS

  • 1 tbsp. 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
  • chopped parsley, for garnish


DIRECTIONS

  1. Preheat Instant Pot by setting to “Sauté”. Add olive oil and cook onion until slightly 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.

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