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Crock Pot Chicken and Rice

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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/)