Instant Pot Chicken and Rice
Servings 4 to 6 people
Ingredients
- 2 tablespoons olive oil - canola or vegetable will work as well
- 2 tablespoons unsalted butter
- ½ cup white onion chopped
- 1 cup carrots diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 ½ cups uncooked long grain rice rinsed well
- 1 cup mushrooms sliced
- 3 cups chicken broth
- 1 pound skinless boneless chicken breasts
- Salt and pepper to taste
- 1 cup frozen peas optional
- ¼ cup fresh parsley chopped plus more for garnish if desired
- Parmesan cheese optional for serving
Instructions
- Set instant pot to saute on high, add butter, oil, onion and carrots
- Saute until soft and golden, stirring occasionally for about 4-5 minutes
- Add minced garlic and oregano, stir and cook about 1 minute or until fragrant
- Add salt and pepper to chicken, set aside
- Rinse rice well, add to pot
- Clean and slice mushrooms, add to pot
- Pour chicken broth into pot covering rice and vegetables, add more broth if needed
- Place chicken breasts on top of rice mixture
- Cover and cook on manual high pressure for 10 minutes
- When done, allow instant pot to naturally release pressure
- Remove lid, remove chicken and shred into bite size pieces
- Stir in ¼ cup chopped parsley, peas and chicken
- Serve immediately with parmesan cheese and parsley if desired