Ingredients

The following ingredients have 8 Servings
  • 1 teaspoon Grapeseed Oil ((or Extra Virgin Olive Oil))
  • 3 Tablespoons Butter
  • 2.5 "rice" cups Jasmine Rice (rinsed well)
  • 2 teaspoons TOG House Seasoning
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 3 large Shallots (diced (or 1 medium Yellow/Brown Onion))
  • 1 stalk Celery (diced)
  • 2 large Carrots (sliced)
  • 1.5 pounds Chicken Breast (boneless/skinless, trimmed and cut into bite sized pieces)
  • 2.5 cups Chicken Stock/Broth
  • 1 bulb Fresh Garlic (cut in half horizontally and remove outside paper)
  • 1 handful Fresh Flat Leaf Parsley (chopped)

Instruction

  • Select Sauté/Browning on Instant Pot or pressure cooker and allow pot to fully heat.
  • Add oil and butter.
  • Add rice, seasoned salt, salt and pepper and toast for one minute.
  • Use a food processor to chop/dice the shallots and onions (or take the long way and use a sharp knife).
  • Add the diced shallots/onions and diced celery to cooking pot.
  • Saute, for 1-2 minutes, just enough time for the onions to release water. If it goes more while you are slicing carrots, no worries!
  • Use food processor to slice carrots about 1/4 inch thick.
  • Add carrots and chicken to the pot and give it a quick stir through, just to coat.
  • Pour in chicken broth and mix through. Scrape bottom of pot to release any stuck on bits.
  • Take bulb of garlic and cut it in half horizontally. Pull off any loose pieces of the skin. Place each half of the bulb, cut side down into the pot.
  • Lock on lid and close pressure valve. Cook at high pressure for 1 minute.
  • When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Remove lid and fish out both pieces of garlic. Squeeze out garlic into the pot
  • Add chopped parsley and mix through.