Instant Pot Garlic Herb Chicken and Rice
Equipment
Ingredients
- 1 lb chicken breasts usually 2 breasts in a package.
- 1 cup white medium grain rice I used white basmati rice
- 3 carrots peeled
- 1 small onion
- 1/2 cup Frozen Peas added after cooking
- 2 cups water if you rinse your rice, fill your measuring cup just slightly below 2 cups
- 1 zucchini
- 3 garlic cloves minced. I used fresh garlic and a garlic press, feel free to use whatever garlic you have on hand (frozen cubes, jarred minced garlic, garlic powder...etc)
- 1/2 tsp Paprika
- 1/4 tsp Oregano
- 2 tbsp Olive oil
- 1/4 tsp Pepper 1/4 teaspoon - this is optional
- Fresh parsley- optional to top with after cooking
Instructions
- Mince your fresh garlic cloves and set aside.
- Chop your onions and set aside.
- Chop your carrots and zucchini.
- Measure out 1 cup of rice. I always rinse my rice, but you do you, babe. Set aside.
- Take out your 1 pound of chicken and cut off any visible fat.
- Make sure you instant pot is clean and ready.
- Add your olive oil to your instant pot and hit the sautee button.
- Then add your garlic and onion and sauté for a few minutes until it's slightly browned.
- Turn off your instant pot and add the rice, the cut up carrots and zucchini and then place the chicken breasts on top. Add your spices and then add in the water. I try to mix in some of the spices with the rice (though most will be on the chicken.
- Put your instant pot on for 8 minutes at high pressure. Then let it do a natural release for 5 minutes and then release the rest of your pressure.
- Take out the chicken and add your peas to the rice mixture. Place the lid on top to let the peas steam into the rice and veggies.
- Cut up the chicken into small pieces (or shred it with a meat claw).
- Add the chicken back into the rice mixture and mix it all together.
- Top with fresh parsley (if you want) and serve!
Tried this recipe?Let us know how it was!
