Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 1/2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 1/2 teaspoon salt plus more, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 1/2 cups long-grain white rice rinsed
- 2 cups low-sodium chicken broth
- 1 1/3 cups frozen peas and carrots
- Chopped cilantro for garnish
Instructions
- Turn the Instant Pot to sauté mode. Add the olive oil, and once hot, add the diced onion. Cook for 2 to 4 minutes until softened.
- Mix in the minced garlic and cook for 30 seconds until fragrant. Add the chicken pieces, 1/2 teaspoon salt, black pepper, and Italian seasoning. Cook, stirring occasionally, for 3 to 4 minutes until the chicken is lightly browned.
- Stir in the rinsed rice to combine with the chicken and onions. Pour in the chicken broth and stir well, scraping any bits from the bottom of the pot.
- Place the lid on the Instant Pot and set the valve to sealing position. Cook on manual high pressure for 9 minutes.
- When cooking is complete, carefully do a quick release of the pressure. Remove the lid and stir in the frozen peas and carrots.
- Replace the lid and set the valve to sealing. Allow to steam for 5 minutes. Stir well and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro.
