Instant Pot Chicken and Rice

Ingredients:

1 lb (about 2-3) boneless, skinless chicken breasts

1 ½ cups long-grain white rice

2 ½ cups chicken broth (or water)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika (optional)

Salt and pepper to taste

1 cup frozen peas (optional)

Fresh parsley for garnish (optional)

Instructions:

Saute Chicken (optional):

Turn the Instant Pot on and select the Sauté mode. Add the olive oil.

Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.

Once the oil is hot, add the chicken breasts to the pot and sauté for 2-3 minutes per side, just to lightly brown them (they don’t need to be fully cooked). Remove the chicken from the pot and set it aside.

Add Rice and Broth:

Add the rice to the pot, then pour in the chicken broth (or water). Scrape up any browned bits from the bottom of the pot to prevent a "burn" notice.

Cook Under Pressure:

Place the chicken breasts on top of the rice. Do not stir the ingredients.

Secure the lid and set the Instant Pot to Manual/Pressure Cook on High for 10 minutes.

Natural Release:

Once the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes, then manually release the remaining pressure.

Finish:

Open the Instant Pot, remove the chicken breasts, and fluff the rice with a fork.

If you're adding frozen peas, stir them into the rice now. The residual heat will cook them.

Slice the chicken and place it on top of the rice. Garnish with fresh parsley if desired.

Serve:

Serve the chicken with the rice and enjoy!