Directions
- 1Turn the Instant Pot to "sauté" and add two tablespoons of oil.
- 2Add one diced onion and two minced garlic cloves and sauté for a few minutes.
- 3Turn the heat off and add two teaspoons each of thyme, oregano and cumin.
- 4Add six chicken thighs, two to three shredded carrots, and three cups of uncooked white rice to the Instant Pot.
- 5Pour three and two thirds cups of chicken broth over the rice and chicken.
- 6Add salt, pepper, and three bay leaves.
- 7Close the lid, ensuring it's locked tight, and set the vent to "closed".
- 8Set the Instant Pot to "pressure cook" on high for 10 minutes.
- 9Manually release the steam once the time is up.
- 10Remove the lid and take out the bay leaves.
- 11Fluff the rice and chicken with a wooden spoon.
- 12Serve on a plate 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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