Instant Pot Chicken & Rice
Faster than take-out. #food #easyrecipe #ideas #instantpot #dinner
INGREDIENTS
DIRECTIONS
INGREDIENTS
- 1 tbsp. olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- 1 c. white rice
- Kosher salt
- Freshly ground black pepper
- 1 1/4 c. low-sodium chicken broth or water
- 2 medium carrots, diced
- 1 red bell pepper, chopped
- 3 boneless skinless chicken breasts
- chopped parsley, for garnish
DIRECTIONS
- Preheat Instant Pot by setting to “Sauté”. Add olive oil and cook onion until slightly softened, 3 to 4 minutes. Add garlic, oregano, and paprika and cook until fragrant, 1 minute.
- Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper.
- Close lid, change setting to manual or "Pressure Cook" and set for 8 minutes on high. When 8 minutes is up, let pot decompress naturally for 10 minutes, then release pressure, remove lid, and shred chicken. Top with parsley before serving.
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