Ingredients
1 tbsp. extra-virgin 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
Freshly chopped parsley, for garnish
Preparation
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 broth 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.
IMPORTANT! This recipe works best in a 6-quart instant pot. If using newer versions of Instant Pot, especially 8-quart 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. Looking to try out even more recipes in your Instant Pot? Look no further! Have you made this yet? Let us know how it went in the comments below!
