Instant Pot Chicken and Rice

Name: Instant Pot Chicken and Rice
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Ingredients: 2 lbs chicken boneless & skinless chicken thighs or breasts (cut into 1” pieces); 1 large onion (finely chopped); 2 large garlic cloves (minced); 3 large carrots (shredded); 2 tbsp extra virgin olive oil; 2 tsp thyme (dried); 2 tsp oregano (dried); 2 tsp cumin; 1 1/4 tsp salt; Ground black pepper (to taste); 3 bay leaves; 3 cups white or brown rice* (rinsed & drained); 3 3/4 cups water; 3 tbsp fresh dill or parsley (finely chopped (optional))

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Prep Time: 10 minutes

Cook Time: 26 minutes

Total: 36 minutes

Servings: 8

Author : Olena Osipov

best breasts brown rice

Instructions

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Step 1

On Instant Pot, press Sauté and let appliance preheat a few minutes until display says Hot.

Step 2

Add olive oil, onion and garlic; sauté for 3-4 minutes, stirring occasionally.

Step 3

Press Cancel and add thyme, oregano and cumin; cook another 30 seconds, stirring constantly.

Step 4

Add remaining ingredients in the following order: chicken, carrots, brown rice, water, salt, pepper and bay leaves. Do not stir.

Step 5

Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual: white rice - 10 minutes, brown rice - 22 minutes.

Step 6

Display will say ON, Instant Pot will take about 15-20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.

Step 7

When display says OFF, release the pressure using Quick Release method by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid smell and mess in the house. Then open the lid.

Step 8

Add dill or parsley and stir. If you like corn and peas with your chicken and rice add frozen now and stir again. Serve hot!

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