Instant Pot Chicken & Rice
Servings: 6
Calories:
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 3 cups filtered water
- 2 cups white jasmine rice
- 1 cup shredded carrots about 2 medium size
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 sweet onion chopped
- 5 garlic minced
- 3 bay leaves
Instructions
- Wash/clean and rinse the rice at least twice until the water runs clear. Clean and trim the fat off the chicken thighs.
- Set to sauté high. Add oil and wait for 10-15 seconds. Add chicken, salt, pepper, oregano and cook for 3-5 minutes or until no longer pink. Add shredded carrots and cook for 1 minute. Add chopped onions, minced garlic and cook for 2-3 minutes or until fragrant.
- Place rice on top of the chicken. Pour water into the cooker. Gently submerge the rice in the water and do not stir. Then add bay leaves & butter. Do not stir.
- Place the lid on. Pressure cook on high for 8 minutes with a 10 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove lid.
- Remove and discard bay leaves. Mix the chicken and rice together. Season with salt and pepper to taste. Optional: Garnish with fresh chopped parsley.