Recipe of the Week: Instant Pot Chicken and Rice
1/2 yellow onion
3 tablespoons olive oil
3 garlic cloves
2 cups chicken broth
1 cup brown rice
2 chicken breasts
1 teaspoon oregano
1 teaspoon smoked paprika
Chop the ½ onion into smaller pieces
Peel and mince the garlic cloves.
Chop the carrots into smaller pieces
Press sauté on the instant pot.
Add olive oil, onion, and garlic to instant pot.
Cook for 3 minutes.
Add oregano, paprika, and paprika.
Add rice, carrots, and broth.
Place chicken on top of rice.
Close the lid on the instant pot. Press pressure cook and set for 8 minutes on high. Make sure the seal is on seal and not vent.
After 8 minutes, vent and let all of the steam out.
Shred the chicken with 2 forks.
Top with salt as needed and eat!
***Important to follow the instructions on the package for broth/water to rice ratio to prevent burning the rice***