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Turn your Instant Pot to sauté. Let it heat up, and add your olive oil. Once the olive oil has heated, add your red bell peppers and artichoke hearts and sauté for 4-5 minutes. Just let them get a little brown, but you don't want them too soft as they're going to cook more when the pot comes to pressure.
Turn the Instant Pot off. Add your chicken breasts, lemon juice, and salt and pepper. Pour your rice evenly over the ingredients. Add your chicken broth.
Place the lid on the Instant Pot. Close and make sure it's in the lock position, and that your valve is set to "seal." Turn on manual for 20 minutes.
Once done, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
Open the lid carefully. Using forks or a hand mixer, shred the chicken (take it out first if you're going to use a hand mixer!).
Once the chicken is shredded, mix all ingredients together. This will help any extra liquid soak into your chicken and rice.
Let it sit for a few minutes, then scoop into your bowl.
Top with chopped basil and one tablespoon of toasted pine nuts.