Easy Instant Pot Chicken and Rice
, Serves 6
A one-pot pressure-cooker dinner of herbed chicken thighs and rice, layered unstirred and cooked together.
| prepPress Sauté on Instant Pot and preheat until display says Hot | ||||||
| 30 ml extra virgin olive oil | Sauté oil, onion & garlic 2-3 min | Stir in spices, cook 30 sec | Layer chicken, carrots, rice, broth, seasoning; don't stir | Pressure cook high: white 10 min, brown 22 min | Release: quick (white) or natural (brown) | Stir in dill, serve hot |
| 1 large onion, finely chopped | ||||||
| 2 large garlic cloves, minced | ||||||
| 2 tsp dried thyme | ||||||
| 2 tsp dried oregano | ||||||
| 2 tsp cumin | ||||||
| 900 g boneless skinless chicken thighs or breasts, cut into 2.5 cm pieces | ||||||
| 2 large carrots, grated | ||||||
| 400 g white or brown rice, rinsed & drained | ||||||
| 540 ml low-sodium chicken broth | ||||||
| 1 tsp salt | ||||||
| 1/2 tsp ground black pepper | ||||||
| 3 bay leaves | ||||||
| 3 tbsp fresh dill or parsley, finely chopped (optional) | ||||||
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