25

Jan

Crock Pot Chicken and Rice

By Entree

 

Crock Pot Chicken and Rice

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Ingredients Method Notes

Ingredients
  

  • 1 tbsp extra-virgin olive oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 cup white rice
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/4 cup low-sodium chicken broth or water
  • 2 medium carrots, diced
  • 1 red bell pepper, chopped
  • 3 boneless skinless chicken breasts
  • Freshly chopped parsley, for garnish

Method
 

  1. Preheat Instant Pot by setting to “Sauté”. Add oil and cook onion until softened, 3 to 4 minutes. Add garlic, oregano, and paprika and cook until fragrant, 1 minute.
  2. Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper.
  3. Close lid, change setting to manual or "Pressure Cook" and set for 8 minutes on High. When 8 minutes is up, let pot decompress naturally for 10 minutes, then release pressure, remove lid, and shred chicken. Top with parsley before serving.

Notes

(as seen on https://www.delish.com/cooking/recipe-ideas/a19677130/instant-pot-chicken-and-rice-recipe/)

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