instant pot chicken

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas

Instructions

1. Turn Instant Pot to Sauté mode. Add olive oil.
2. Add chicken and cook until browned on all sides. Drain any excess liquid.
3. Add onion and garlic and cook for 2 minutes, or until softened.
4. Add rice, chicken broth, paprika, salt, and pepper. Stir to combine.
5. Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes.
6. Quickly release the pressure manually.
7. Open the lid and stir in frozen peas.
8. Let stand for 5 minutes before serving.

Notes

• For a richer flavor, add a bay leaf during the cooking process and remove it before serving.
• To prevent the rice from sticking to the bottom of the Instant Pot, add 1 tablespoon of oil.
• Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Baking Tip: This dish can be baked in the oven at 375°F (190°C) for 20-25 minutes for a slightly different texture.