Instant Pot Chicken and Rice

Instant Pot Chicken and Rice



1 tbsp oil

1/2 onion, chopped

2 cloves garlic, minced

1 tsp. dried oregano

1 tsp. smoked paprika

1 cup. white rice


Freshly ground black pepper

1 1/4 cup chicken broth or water

2 medium carrots, diced

1 red bell pepper, chopped

3 boneless skinless chicken breasts

Freshly chopped parsley, for garnish




  1. Preheat Instant Pot by setting it to “Sauté”. 

  2. Add oil and cook onion until softened, 3 to 4 minutes. 

  3. Add garlic, oregano, and paprika and cook until fragrant, 1 minute.

  4. Stir in rice and broth and season with salt and pepper. 

  5. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper.  

  6. Close lid, change setting to manual or "Pressure Cook" and set for 8 minutes on High. 

  7. When 8 minutes is up, let the pot decompress naturally for 10 minutes, then release pressure, remove lid, and shred chicken. 

  8. Top with parsley before serving.


Happy Cooking. By the Petite Cook. Zvikomborero Claire Duri.


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