Easy Instant Pot Chicken and Rice

• servings: 8 servings
• active time: 10 minutes
• total time: 56 minutes

Ingredients

2 pounds boneless skinless chicken thighs or chicken breasts* (cut into 1” pieces)

1 large onion (finely chopped)

2 large garlic cloves (minced)

3 large carrots (shredded)

2 tablespoons extra virgin olive oil

2 teaspoons thyme (dried)

2 teaspoons oregano (dried)

2 teaspoons cumin

1 1/4 teaspoons salt

Ground black pepper (to taste)

3 bay leaves

3 cups white rice or brown rice** (rinsed & drained)

3 3/4 cups water

3 tablespoons fresh dill or parsley (finely chopped, optional)

Directions

On Instant Pot, press Sauté and let appliance preheat a few minutes until display says Hot.

Add olive oil, onion and garlic; sauté for 3-4 minutes, stirring occasionally. Press Cancel and add thyme, oregano and cumin; cook another 30 seconds, stirring constantly.

Add remaining ingredients in the following order: chicken, carrots, rice, water, salt, pepper and bay leaves. Do not stir.

Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual: white rice - 10 minutes, brown rice - 22 minutes.

Display will say ON, Instant Pot will take about 15-20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.

When display says OFF, release the pressure using Quick Release method by turning pressure valve to Venting position, which takes 2-3 minutes. Then open the lid.

Add dill or parsley, gently stir and serve hot.

Nutrition

• Calories: 552 kcal
• Total Fat: 23 g
• Saturated Fat: 6 g
• Cholesterol: 85 mg
• Sodium: 469 mg
• Total Carbohydrate: 58 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 27 g