Step 1

Season the chicken breasts with some salt and pepper, and set aside.

Step 2

Heat up the olive oil using the 'saute' function of your instant pot.

Step 3

When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.

Step 4

Add the chicken, and brown both sides - about a minute per side.

Step 5

Add the tomatoes, the thyme and stock. Close the pan, and set the instant pot to 25 mins on manual, and let it cook.

Step 6

After 25 mins, safely release the pressure, turn off and open the pan when you are able.

Step 7

Remove the tomato skins, and the thyme sprig and discard.

Step 8

Using a wooden spoon, "smash" the coked chicken to shred it.

Step 9

After the chicken is shredded, turn the pot back on using the 'saute' function and add the rice, and the veggies, and top with 6 cups of water.

Step 10

Let it cook open (still on saute function) until the veggies and the rice are fully cooked - about 10 mins.