Instant Pot Chicken & Rice
- 2-3 boneless, skinless chicken breasts
- 1 onion, chopped
- 2-3 carrots, sliced thin
- 1 stalk celery, sliced
- 1/2 red/green peppers, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup uncooked rice
- 1 cup frozen green peas, defrosted
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon oregano
- 1/2 teaspoon onion powder
Step by Step Instructions
On SAUTE setting, heat butter, olive oil and add chopped onions, garlic, then celery, peppers, carrots. Saute for 5 minutes till onions are soft, stirring so ingredients don’t burn.
Stir in rice until coated. Add 2 cups chicken stock and remaining seasonings and stir until mixed.
Place chicken breasts on top and sprinkle with more salt and oregano.
Lock lid and set to high pressure for 8 minutes. Natural slow release at least 10 minutes or so.
After cooking, shred chicken with two forks and stir in 1 cup defrosted green peas.