Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Della Basmati Brown Rice
- 2 tbsp olive oil
- 1 onion, sliced
- 1 carrot, chopped
- 1 stalk of celery, chopped
- 3 cloves garlic, minced
- 3 tbsp fresh ginger, minced
- 1 red bell pepper, sliced
- 3 cups chicken broth
- 4 pcs chicken breast tenderloins
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt & pepper to taste
- 1/4 tsp dried red chili pepper flakes *optional*
- Cilantro, plucked for garnish
Step 1
- Prep the veggies.
Step 2
- Press the “Sauté” button on your Instant Pot, set it to High. Add olive oil. Once hot, add onion, carrots, and celery with a little salt and pepper. Stir occasionally and cook until the onions are clear. Add minced ginger and garlic, stir, and cook for 1 minute until it smells nice.
- Add stock, chicken breasts, Della Basmati Brown Rice, dried parsley, dried basil, dried thyme, salt, pepper, and optional red chili pepper flakes. Gently stir it.
Step 3
- Put the Instant Pot lid on, seal the steam release valve. Set the IP to Manual or Pressure Cook on High for 15 minutes. When it’s done, let the steam naturally release for 10 minutes. Then, do a quick release.
Step 4
- Serve with cilantro. Enjoy!