Instant Pot Chicken & Rice

Ingredients

• 1 tbsp vegetable oil
• 600g skinless boneless chicken thighs, cut into 3cm pieces
• 1 tsp paprika
• 1 tsp ground turmeric
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp dried thyme
• 250g long grain rice
• 325ml hot chicken stock (1 stock cube)
• 100g frozen peas
• Salt and black pepper to taste

Method

1. Rinse the rice in a sieve under cold running water until the water runs clear, then drain well.

2. Toss the chicken with the paprika, turmeric, salt and pepper. Select Sauté, heat the oil and cook the chicken for 4 minutes, stirring, until lightly browned. Transfer to a plate.

3. Add the onion to the pot and cook for 3 minutes. Add the garlic and thyme and cook for 1 minute.

4. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the rice and stir once, then level it out and lay the chicken on top.

5. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 5 minutes.

6. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

7. Open the lid, scatter over the peas, replace the lid and leave for 5 minutes. Check the chicken is cooked through, fluff with a fork, season to taste and serve.