Instant Pot Chicken & Rice

Set an Instant Pot or other pressure cooker to “Sauté” mode and heat oil. In a small bowl, combine paprika, garlic powder, 1/2 tsp. salt, and 1/4 tsp. pepper.

Pat chicken dry with paper towels, then rub all over with seasoning mixture. Cook chicken in pot, turning halfway through, until lightly golden, about 3 minutes per side (it won’t be fully cooked through). Transfer to a plate.

In pot, combine onion, carrot, and bell pepper; season with a pinch of salt. Cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Add garlic and oregano and cook, stirring frequently, until fragrant, about 1 minute more. Add 1/4 cup broth, scraping up any browned bits from bottom of pot, and cook, stirring frequently, until warmed through, 1 to 2 minutes. (This step will prevent the burn notice.)

Add rice and remaining 1 1/4 cups broth and stir to combine; season with salt and pepper, if needed. Return chicken to pot along with any drippings.

Cover, set to “Pressure Cook,” and cook on High for 4 minutes. Natural release for 10 minutes before releasing remaining pressure.

Transfer chicken to a cutting board and cut into bite-size pieces.

Transfer rice mixture to a platter and fluff rice. Top with chicken and parsley.