A true weeknight classic made even easier.
Serve alongside a tossed green salad or your favorite green vegetable.
Refrigerate for up to 3 days or freeze for up to 2 months.
Credit:Antonis Achilleos; Prop Stylist: Christine Kelly; Food Stylist: Ali Ramee
Thaw overnight if frozen, then reheat on the stovetop or back in the Instant Pot until hot throughout.
Add a splash of water or broth if needed to maintain the moisture of the dish.
Place chicken on a plate, and rub seasoning mixture evenly over chicken breasts; set aside.
Brown chicken:
Select SAUTE setting on a programmable pressure multicooker (such as Instant Pot).
(Times, instructions, and prefs may vary according to cooker brand or model.)
Select HIGH temperature setting and allow to preheat 2 to 3 minutes.
Add oil to cooker, swirling to coat.
Transfer to a plate.
Saute vegetables and rice:
Add butter to cooker.
Add rice, and cook, stirring constantly, until coated with butter about 20 seconds.
Add ingredients to pressure cooker, and set to cook:
Stir in broth.
Place chicken in an even layer on top of rice mixture; drizzle with any accumulated juices.
Cover cooker with lid, and lock in place.
Turn steam release handle to SEALING position.
Select MANUAL/PRESSURE COOK setting.
Select HIGH pressure for 8 minutes.
(It will take about 10 minutes for cooker to come up to pressure before cooking begins.)
Release pressure:
When cooking has finished, let the pressure release naturally for 7 minutes.
This will take 2 to 3 minutes.
Shred chicken:
Remove lid from cooker.
Remove chicken from cooker, and place on a plate.
Shred with two forks.
Fluff rice with a fork, and stir in shredded chicken.
Garnish with parsley, if desired, and serve immediately.
Note the cooking time may need to be adjusted for bone-in cuts.
Yes, it is possible to overcook chicken in a pressure cooker.
verify to follow the recommended cooking time and method in the recipe for best results.
