Instant Pot Chicken & Rice

• servings: 6 servings
• total time: 45 minutes

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

Directions

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.

Nutrition

• Calories: 333
• Total Fat: 7 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 99 mg
• Sodium: 643 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 35 g