Instant Pot Chicken and Rice

Chicken 30 min

Servings

Ingredients

2 tbsp 30 ml olive oil
2 tbsp 28 g unsalted butter
1 onion, diced
2 large carrots, grated or julienned
1 1/2 lb 680 g boneless, skinless chicken (breast, thigh, or tenders), cut into 1-inch pieces
2 tsp sea salt
1/4 tsp black pepper
4 cup 950 ml low-sodium chicken broth
2 cup 400 g jasmine rice, un-rinsed
1 head garlic, unpeeled, halved crosswise
1/3 cup 80 ml parsley, finely chopped, plus more to garnish
1/2 cup 50 g shredded parmesan, plus more to serve

Set the Instant Pot to sauté on high. Add the butter, oil, onion, carrots, and 1 tsp salt. Sauté, stirring occasionally, about 5 minutes until soft and golden.
Add the chicken, another 1 tsp salt, and the pepper. Sauté, stirring occasionally, about 5 minutes.
Add the broth and rice and stir to combine. Place the garlic halves on top, cut side down.
Cover and cook on manual high pressure for 10 minutes, then quick-release the pressure.
Stir in the parmesan and parsley. Serve with more cheese and parsley if desired.