Directions
- 1Set the Instant Pot to "sauté" and add two tablespoons of oil.
- 2Add one diced onion and two minced garlic cloves; sauté for a few minutes until they're soft.
- 3Turn off the heat, and add two teaspoons each of thyme, oregano, and cumin.
- 4Stir the spices in and let them sit for about 30 seconds.
- 5Add six chicken thighs.
- 6Add two to three shredded carrots.
- 7Add three cups of uncooked white rice and three and two-thirds cups of chicken broth.
- 8Add salt, pepper, and three bay leaves.
- 9Put the lid on, making sure it's locked tight and the vent is closed.
- 10Set the Instant Pot to "pressure cook" on high for 10 minutes.
- 11Manually release the steam after the 10 minutes are up.
- 12Remove the bay leaves and fluff the chicken and rice.
- 13Serve and garnish with parsley, if desired.
Ingredients
- 6 chicken thighs
- 2 tablespoons oil
- 1 diced onion
- 2 minced garlic cloves
- 2 teaspoons thyme
- 2 teaspoons oregano
- 2 teaspoons cumin
- 3 shredded carrots
- 3 cups uncooked white rice
- 3.66 cups chicken broth
- 1 salt
- 1 pepper
- 3 bay leaves
- 1 parsley
Equipment
Instant Pot
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