Pollo con arroz en Instant Pot

Ingredientes

• 1 Tablespoon olive oil
• 1 cup chopped onion 1 small onion
• 3 cloves garlic minced
• 1 cups white rice (uncooked)
• 1 cup organic chicken broth
• 1 Tablespoon Dijon mustard
• 2 teaspoons dried Italian seasoning
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 medium carrots (cut lengthwise and then chopped into 1/2-inch pieces)
• 1 red pepper (chopped)
• 1 lb boneless skinless chicken breasts
• 1 cup frozen green peas
• fresh chopped parsley for serving (optional)

Preparación

1. 1

   Heat olive oil in Instant Pot using the Saute setting. When hot add chopped onion and cook until softened and translucent, about 3 to 4 minutes. Add minced garlic and cook until fragrant about 30 seconds.

2. 2

   Stir in rice, chicken broth, Dijon mustard, and season with Italian seasoning, garlic powder, salt and black pepper. Add chopped carrots, bell pepper and chicken breasts. Season generously again with salt and pepper.

3. 3

   Close the lid, turn the valve to sealing and cook on High Pressure for 6 minutes. When done, let pressure release naturally for 10 minutes, then do quick release.

4. 4

   Carefully open the lid, transfer the chicken breasts to a bowl and using 2 forks, shred chicken or chop them in bite-size pieces. Stir the chicken back into the rice mixture along with the green peas. Top with parsley before serving.