Instant Pot Pot Chicken and Rice

Ingredients:

2 tablespoons olive oil, canola or vegetable will work as well
2 tablespoons unsalted butter
1/2 cup white onion, chopped
1 cup carrots, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 1/2 cups uncooked long grain rice, rinsed well
1 cup mushrooms, sliced
3 cups chicken broth
1 pound skinless boneless chicken breasts
Salt and pepper to taste
1 cup frozen peas, optional
1/4 cup fresh parsley, chopped, plus more for garnish if desired
Parmesan cheese, optional for serving

Directions:

Set instant pot to saute on high. Add butter, olive oil, 1 teaspoon salt, onion and carrots.

Saute the vegetables until soft and golden, stirring occasionally for about 4-5 minutes.

Add minced garlic and oregano, stir and cook about 1 minute or until fragrant.

Add salt and pepper to chicken, set aside.

Add rice and mushrooms to the pot.

Pour the chicken broth into the pot covering rice and vegetables, add more broth if needed.

Pour chicken broth into pot covering rice and vegetables, add more broth if needed.

Place chicken breasts on top of rice mixture and sprinkle them with the remaining 1 teaspoon salt and the pepper.
Cover and cook on manual high pressure for 10 minutes.

When done, allow the instant pot to naturally release pressure. Remove lid, remove chicken and shred into bite-size pieces.

Stir in the parsley, peas, and the shredded chicken. Serve with Parmesan cheese to be sprinkled on top.