Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil
  • 1 medium onion ((finely chopped))
  • 2 large carrots ((peeled and finely chopped))
  • 2 chicken breasts ((cut into ½ to 1 inch pieces))
  • 2 cloves garlic ((minced))
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 ½ cups chicken broth
  • 1 ½ cups long grain white rice ((any kind, see post notes for brown rice))
  • 1 cup frozen peas

Instruction

  • Turn Instant Pot to saute and add the oil.
  • When the Instant Pot reads "hot", add the onion and carrots and cook, stirring often, until the onion has softened.
  • Add the chicken breast pieces, cooking and stirring until just cooked on the outside, about 3-4 minutes.
  • Add the garlic, salt, parsley, oregano, thyme and pepper and cook for 1 minute.
  • Add the broth, scraping the bottom of the pot with a wooden spoon to remove any stuck on bits as well as possible (this will prevent a burn message). Turn off the Instant Pot.
  • Stir in rice and peas, and smooth out the top so that all of the rice is covered by the liquid.
  • Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook on high for 3 minutes. It will take about 10 minutes for pressure to build and the cook time to start.
  • When the cook time is up, allow the pressure to release naturally for 10 minutes, then open the valve and remove the lid. Stir to fluff and serve.