InstantPot Chicken Pot Roast
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
List of Services
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Step 1List Item 1
Cook the rice as instructed. Prep veges and season the chicken with half the salt & pepper.
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Step 2List Item 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.
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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.
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Step 4List Item 3
Place into a bowl with rice on the side. Garnish with parsley, and serve. Enjoy!
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
Easy Cooking, Great Results
