Ingredients

The following ingredients have 5 Servings
  • 1 pound boneless, skinless chicken thighs or breasts
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 tablespoon extra virgin olive oil
  • 2 cups low sodium chicken broth (divided)
  • 1 small onion (diced)
  • 1 cup carrot (diced)
  • 8 cloves garlic (minced)
  • 1 lemon (juiced)
  • 1 teaspoon lemon zest
  • 1 cup fresh or frozen peas
  • 1 1/2 cups uncooked white rice (rinsed and drained )
  • 2 tablespoons fresh parsley (chopped, plus more for garnish)

Instruction

  • Generously season chicken with salt and pepper on both sides; set aside.
  • Preheat Instant Pot by pressing the Sauté button. Heat olive oil, then sear chicken for 3 to 4 minutes on both sides. Remove and set aside on a plate.
  • Deglaze pot with ¼ cup of chicken broth, scraping the brown bits from the bottom. Add onion, and carrot and sauté 2-3 minutes until softened, stirring often. Add garlic and cook an additional 30-60 seconds until fragrant. Press Cancel.
  • Add remaining chicken stock, lemon juice and zest, peas, rice, and parsley, stirring well to combine. Place chicken thighs on top, but do not stir.
  • Close and seal the lid. Cook on Manual High for 7 minutes, allowing a 10 minute Natural Release, then releasing the remaining pressure by flipping the valve.
  • Remove the lid and shred the chicken with two forks. Mix everything together, then serve topped with additional parsley, a crack of black pepper, and lemon wedges.