INGREDIENTS
(Serves 6)
2 Tbsp oil/butter
1 medium onion, diced
2 large carrots, thickly grated - or - 1 cup frozen diced vegetables
2+ lbs boneless skinless chicken breast, or thighs (trimmed and cut into 1" pieces)
1 tsp sea salt, divided
1/4 tsp black pepper, ground
4 cups chicken broth
2 cups Jasmine rice, un-rinsed
1 Tbsp chopped garlic,
1/3 cup parsley, finely chopped, plus more to garnish
1/2 cup shredded parmesan cheese, plus more to serve
Set a 6 Qt Instant Pot to saute on high heat and add butter/oil, chopped onion, grated carrots or vegetables, garlic and 1/2 tsp salt. Sautee, stirring occasionally for 5 minutes or until soft and golden.
Add trimmed, chopped chicken, another 1/2 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes.
Add 4 cups chicken broth and 2 cups rice and stir to combine. Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure.
Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.
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