Instant Pot Chicken & Rice

• 份量: 6 servings
• 活動時間: 5 minutes
• 總時間: 45 minutes

食材

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

步驟

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.

營養

• 卡路里: 333
• 總脂肪: 7 g
• 飽和脂肪: 1 g
• 反式脂肪: 0 g
• 膽固醇: 99 mg
• 鈉: 643 mg
• 總碳水化合物: 30 g
• 膳食纖維: 2 g
• 總糖: 2 g
• 蛋白質: 35 g