Chicken and Yellow Rice in the Instant Pot
Servings: 6 servings
Equipment
- Electric pressure cooker
- Large pot
Ingredients
- 3 large chicken breasts, cut in half
- 1/2 tbsp garlic powder
- 1 1/2 tsp onion powder, divided
- 1/2 tsp Italian seasoning
- 1 tsp pepper, divided
- 2 tsp salt, divided
- 1 onion, cut into wedges
- 2 carrots, peeled and cut in half
- 2 stalks of celery, cut in half
- 6 cloves garlic, peeled and left whole
- 3 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 3 cups chicken stock
- 2 cups water
- 2 cups uncooked jasmine rice
- 6 cloves minced garlic
- 1 1/2 tsp ground turmeric
Instructions
- Season chicken all over with garlic powder, 1/2 tsp onion powder, Italian seasoning and 1/2 tsp of each the salt and pepper. Set aside.
- In the bottom of the IP, arrange onion, carrots, celery, whole cloves of garlic, thyme and rosemary. Pour in broth and water. Season the broth and water mixture with remaining pepper and 1 tsp salt. Arrange seasoned chicken on top.
- Place pressure cooker lid on the IP and switch the valve to the sealing position. Set the pressure cooker to the high pressure setting for 15 minutes. After the cooking time is done, allow the IP to naturally release for 10 minutes before quick releasing any remaining pressure.
- Remove chicken to a bowl and discard all vegetables. Set chicken aside.
- In a pot on the stove, combine 4 cups of the remaining stock in the instant pot with the uncooked rice, minced garlic, remaining salt and onion powder, and turmeric. Bring to a boil. Once boiling, cover and reduce heat to low. Let simmer for 20 minutes.
- While the rice cooks, shred the chicken and return to any remaining broth to prevent from drying out.
- After the rice has finished cooking, remove the rice from the heat and let sit covered an additional 5 minutes.
- Stir rice to make sure all seasonings and spices are well distributed throughout. Serve shredded chicken over a bed of the yellow rice. Enjoy!