Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1.5 cups long-grain white rice (rinsed thoroughly)
- 1.5 cups chicken broth (low sodium preferred)
- 1 cup diced carrots
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
- Turn your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the diced chicken pieces, salt, pepper, and smoked paprika. Brown the chicken for about 2-3 minutes. Add the onion, carrots, and garlic, sautéing for another 2 minutes until the onion is translucent. Hit “Cancel” to stop the sautéing process. Use a splash of chicken broth to deglaze the bottom of the pot, scraping up any browned bits with a wooden spoon to avoid the “Burn” notice.
- Pour the remaining chicken broth into the pot. Add the rinsed white rice and Italian seasoning, but do not stir the mixture. Instead, gently push the rice down with a spatula to ensure it is submerged in the liquid. Place the lid on the Instant Pot, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High for 6 minutes. Once the timer beeps, let the pressure release naturally for 5 minutes before turning the valve to “Venting” for a quick release of the remaining steam.
- Carefully open the lid and stir in the frozen peas and the butter. The residual heat will perfectly cook the peas and melt the butter into the rice, creating a creamy texture. Let the dish sit for 2 minutes to thicken slightly. Fluff the rice with a fork and serve immediately. Garnish with fresh parsley or a sprinkle of parmesan cheese if desired.
- Cook Time: 20 minutes