INSTANT POT MEALS

If there's one thing we find magical about Instant Pots, it's how quickly and perfectly they cook chicken and rice. The rice is the perfect texture and the chicken is insanely tender. This is the meal we cook in the Instant Pot the most often. And then we turn around and make a peanut butter explosion cake in there for dessert. Get that and more than 70 other amazing Instant Pot recipes in our new cookbook Party in an Instant Pot.

extra-virgin olive oil

yellow onion, chopped

cloves garlic, minced

Freshly ground black pepper

low-sodium chicken broth or water

medium carrots, diced

red bell pepper, chopped

boneless skinless chicken breasts

Freshly chopped parsley, for garnish

1. Preheat Instant Pot by setting to “Sauté”. Add oil and cook onion until softened, 3 to 4 minutes. Add garlic, oregano, and paprika and cook until fragrant, 1 minute.


2. Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper.


3. Close lid, change setting to manual or "Pressure Cook" and set for 8 minutes on High. When 8 minutes is up, let pot decompress naturally for 10 minutes, then release pressure, remove lid, and shred chicken. Top with parsley before serving.

If using newer versions of Instant Pot, especially 8-quart capacity models, we recommend removing the inner pot after sautéing and letting it cool off for 5 to 10 minutes before moving on to the pressure cooking stage. This will help prevent a potential burn warning.