Pollo con arroz en Instant Pot

Ingredientes

• 4 (511g) chicken thighs
• 2 cups (440g) Jasmine rice
• 1 (235g) onion (, sliced)
• 6 (16g) garlic cloves (, minced)
• 2 (190g) carrots (, chopped)
• 2 (320g) tomatoes (, quartered)
• 1 tablespoon (15ml) olive oil
• 1 teaspoon (5.8g) tomato paste
• A pinch dried oregano
• A pinch dried basil
• 2 cups (500ml) unsalted chicken stock
• 1.5 tablespoons (22.5ml) regular soy sauce
• Salt and ground black pepper
• 2 stalks green onion (, thinly sliced)

Preparación

1. 1

   Brown Chicken in Instant Pot: Optional - Brown Chicken in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" on the screen (~8 mins). Pat dry chicken with a paper towel. Then, season one side of the chicken generously with salt and black pepper.Add 1 tbsp (15ml) olive oil in Instant Pot. Swirl the inner pot to ensure the oil covers the whole bottom of the inner pot.Add chicken in Instant Pot (seasoned side down), then brown this side for 5 minutes. Lightly season the other side of chicken with salt and black pepper. Then, flip and brown this side of chicken for another 5 minutes.Set aside the chicken thighs.

2. 2

   Saute Onion and Garlic: Saute Onion & Garlic: Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes. Add in a pinch of dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.

3. 3

   Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot. Then, deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

4. 4

   Pressure Cook Chicken and Rice: To prevent the "BURN" error, first layer browned chicken and chopped carrots at the bottom of the pot. Add 1½ tbsp (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Chicken Thighs: Pressure Cook at High Pressure for 7 minutes, then Natural Release for 12 minutes. Boneless Chicken Breasts: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 12 minutes.Turn Venting Knob to Venting Position, then open the lid carefully.

5. 5

   Season Chicken and Rice: Taste and season with more salt. For reference, we added 3 large pinches of salt. Amy + Jacky's Tip: For this recipe, season with more salt because the flavor boost will be quite dramatic. Press “cancel” to turn off the heat. Then, fluff the chicken and rice before serving.

6. 6

   Serve: Garnish with thinly sliced green onions. Serve this comforting and tasty Mama's Instant Pot Chicken Rice! Enjoy~