Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Basmati White Rice
- 2 chicken breast, cubed
- 1 sprig of rosemary
- 1 tsp. extra-virgin olive oil
- 1-2 medium potato, cubed
- 1/2 c. chopped onion
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 c. low-sodium chicken broth
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp. freshly chopped parsley, for garnish
Step 1
- Cook the rice as instructed. Prep veges and season the chicken with half the salt & pepper.
Step 2
- Turn Instant Pot on, then press the Sauté button. Heat up the oil and place seasons chicken in. Sear the chicken on both sides for 2 minutes on each side. Set aside.
- Add in potatoes, onion, celery, carrot, garlic, salt & pepper to taste. Saute the vegetables for 2 minutes until fragrant, about 2 minutes.
- Deglaze by adding the broth, rosemary, and Italian seasoning. Add back in the chicken.
Step 3
- Close the lid & set the settings to High Pressure. Set the timer for 10 minutes and let the Natural Pressure Release for 5-10 minutes.
Step 4
- Place into a bowl with rice on the side. Garnish with parsley, and serve. Enjoy!