YOUR SOLIN GENERATED RECIPE
Instant Pot Savory Chicken and Vegetables
Tender chicken breasts pressure-cooked with aromatic rice and colorful vegetables, creating a savory one-pot meal infused with golden turmeric and garlic.
INGREDIENTS
5 oz frozen chicken breast
0.5 cup dry basmati rice
1 cup low-sodium chicken broth
0.5 cup red onion
1 cup bell peppers
2 tsp extra virgin olive oil
1 clove garlic
0.5 tsp ground turmeric
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Select the sauté function on the Instant Pot and add the extra virgin olive oil.
Add the sliced red onion and bell peppers to the pot, sautéing for 3 to 4 minutes until they begin to soften.
Stir in the minced garlic, ground turmeric, dried oregano, sea salt, and black pepper, cooking for 30 seconds until the spices become fragrant.
Add the dry basmati rice to the pot and stir for 1 minute to lightly toast the grains and coat them in the oil.
Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot to prevent a burn warning.
Place the frozen chicken breast directly on top of the rice and liquid mixture.
Secure the lid, set the valve to sealing, and select manual high pressure for 12 minutes.
Once the timer finishes, allow the pressure to release naturally for 5 minutes before performing a quick release for any remaining steam.
Carefully remove the chicken to a plate to shred or slice, then stir it back into the pot with the fluffy rice and vegetables before serving.