Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon avocado or olive oil
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 cup long-grain white rice (rinsed and drained well)
  • 1-1/2 cup chicken broth
  • 1-½ lb. Farmer Focus boneless and skinless chicken thighs (cut into bite sized pieces)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon paprika
  • 3 cups 9 ounces frozen broccoli florets (see note)
  • 1 cup shredded cheddar cheese

Instruction

  • Heat oil, using the saute function in a 6 or 8 quart Instant Pot. Once hot, add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Shut off the saute function.
  • To the pot, add rinsed rice, chicken broth, chicken, salt, pepper and paprika and mix well. Place the lid on the Instant Pot and set the valve to sealing. Cook on manual high pressure for 10 minutes and when done use a quick pressure release.
  • While the chicken cooks, rinse frozen broccoli florets under lukewarm water for 2 minutes. Set aside.
  • Once all the pressure has released, remove the lid from the Instant Pot and add in the broccoli florets and cheddar cheese and mix well to combine. Place the lid back on top, and switch the valve to sealing and let the mixture steam (leaving on the warming feature is fine) for 10 minutes. Release any built up pressure and remove the lid.
  • Stir the rice and serve immediately.