Step 1

Sprinkle the chicken thighs with a few pinches of salt and pepper. Set aside.

Step 2

In a small bowl, whisk together the paprika, turmeric, oregano, cumin, salt, and pepper. If you’re not using fresh garlic, also add garlic powder to this mixture.

Step 3

Add 2 tablespoons of oil to the Instant Pot. Make sure the oil evenly coats the base of the pot. Turn on the Instant Pot to Saute, Normal.

Step 4

Once hot, add the onion and carrots. Saute for 3-4 minutes. Add the garlic and saute for another minute, until fragrant. Add the seasonings and stir to evenly coat the veggies.

Step 5

Press Cancel to turn off the heat.

Step 6

Add the broth or water, 1 tablespoon of oil, and rice. Stir to combine the ingredients. Place the chicken thighs on top (do not stir).

Step 7

Secure the lid and set to Sealing. Set the Instant Pot to Manual, High Pressure, for 8 minutes.

Step 8

Once the rice is done cooking, let the pressure release naturally for 10 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid.

Step 9

Shred the chicken with two forks. Fluff the rice with a fork. Add the frozen green peas and stir to combine the chicken, peas, and rice. Serve once the peas are warm/room temperature.