Crock Pot Chicken and Rice
Crock Pot Chicken and Rice
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
Instructions
- 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.
- 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.
- 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/)
