Instant Pot Chicken & Rice

• doses: 6 servings
• tempo ativo: 5 minutes
• tempo total: 45 minutes

Ingredientes

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

Instruções

Preheat 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.

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.

Informação Nutricional

• Calorias: 333
• Gordura Total: 7 g
• Gordura Saturada: 1 g
• Gordura Trans: 0 g
• Colesterol: 99 mg
• Sódio: 643 mg
• Carboidratos Totais: 30 g
• Fibra Alimentar: 2 g
• Açúcares Totais: 2 g
• Proteína: 35 g