Instant Pot Chicken & Vegetable Rice

Ingredients

• 1 tbsp vegetable oil
• 600g skinless boneless chicken thighs, cut into 3cm pieces
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 large onion, chopped
• 1 red pepper, diced
• 2 carrots, finely diced
• 2 cloves garlic, crushed
• 250g long grain rice
• 325ml hot chicken stock (1 stock cube)
• 100g frozen peas
• 100g frozen sweetcorn
• 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 cumin, turmeric, salt and pepper. Select Sauté, heat the oil and cook the chicken for 4 minutes, stirring. Transfer to a plate.

3. Add the onion, pepper and carrots to the pot and cook for 4 minutes. Add the garlic 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 and sweetcorn, replace the lid and leave for 5 minutes. Check the chicken is cooked through, fluff with a fork, season to taste and serve.