Chicken and Rice

One-Pot Chicken and Rice (Instant Pot)

Serves 4

Ingredients:

• 1 tablespoon olive oil (garlic-infused olive oil works beautifully)

• 1 medium onion, chopped

• 1 cup mushrooms, roughly chopped

• 3 cloves garlic, minced

• 1¼ cups chicken broth (preferred for flavor) or water

• 1 cup jasmine rice, rinsed

• 1 teaspoon sea salt

• Light sprinkle of dried parsley

• 1 pound boneless, skinless chicken breast

• 1 cup frozen peas

• 1 tablespoon fresh lemon juice

• ¼ cup full-fat coconut milk, regular milk, or half-and-half

Instructions

1. Press Sauté on the Instant Pot and add the olive oil.
   Once the oil is hot, add the onion, mushrooms, and garlic.
   Sauté until softened and fragrant, about 5 minutes.

2. Add the white rice, water, and ½ teaspoon salt.
   Stir well, scraping the bottom of the pot to make sure nothing is stuck.

   Place the chicken breasts on top of the rice.
   Season the chicken with the remaining ½ teaspoon salt and several grinds of black pepper.

   Press Cancel.
   Secure the lid and move the steam release valve to Sealing.
   Select Manual/Pressure Cook and cook on High for 8 minutes.

3. When the cooking cycle is complete, carefully move the steam release valve to Venting for a quick release.
   When the floating valve drops, remove the lid.

   Use tongs to transfer the chicken to a cutting board and let it rest for 5 minutes.
   Scatter the frozen peas over the hot rice.

   Secure the lid again, return the valve to Sealing, and select Manual/Pressure Cook on High for 2 minutes.

4. When the cycle is complete, allow a natural release for 10 minutes, then move the valve to Venting.
   When the floating valve drops, remove the lid.

   Cut the chicken into bite-size pieces and stir it back into the rice.
   Add the lemon juice and coconut milk and stir until creamy.

   Taste and adjust seasoning if needed.
   Serve immediately.

1. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.