If there's one thing we find magical about Instant Pots, it's how quickly and perfectly they cook chicken and rice. The rice is the perfect texture and the chicken is insanely tender. This is the meal we cook in the Instant Pot the most often.
- Yields:
- 6 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 45 mins
Ingredients
- 1 tbsp.
extra-virgin olive oil
- 1/2
onion, chopped
- 2
cloves garlic, crushed
- 1 tsp.
dried oregano
- 1 tsp.
smoked paprika
- 200 g
white rice
salt
Freshly ground black pepper
- 300 ml
low-sodium chicken stock or water
- 2
medium carrots, diced
- 1
red pepper, chopped
- 3
boneless skinless chicken breasts
Freshly chopped parsley, for garnish
Directions
- Step 1Preheat Instant Pot by setting to “Sauté”. Add oil and cook onion until softened, 3 to 4 minutes. Add garlic, oregano, and paprika and cook until fragrant, 1 minute.
- Step 2Stir in rice and stock and season with salt and pepper. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper.
- Step 3Close 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.
If using newer versions of Instant Pot, especially 8-litre capacity models, we recommend removing the inner pot after sautéing and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning.
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