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 are nice and soft.
- 3Turn the heat off and add two teaspoons of thyme, two teaspoons of oregano, and two teaspoons of cumin.
- 4Stir in the spices and let them open up for about 30 seconds.
- 5Add six chicken thighs.
- 6Add two to three shredded carrots.
- 7Add three cups of uncooked white rice.
- 8Add three and two-thirds cups of chicken broth.
- 9Add salt, pepper, and three bay leaves.
- 10Put the lid on, making sure it's locked tight and the vent is closed.
- 11Set the Instant Pot to "Pressure Cook" on high for 10 minutes.
- 12Once the time is up, manually let the steam out.
- 13Take the lid off and remove the bay leaves.
- 14Fluff the rice and stir well.
- 15Serve on a plate and garnish with parsley.
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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