Ingredients
1 tablespoon avocado oil
1 lb chicken thighs (skinless, boneless)
3 carrots (cubed)
3 shallots (cubed)
1 cup mushrooms (sliced)
2 fresh garlic cloves (minced)
1 ½ cups white jasmine rice (uncooked, rinsed & drained)
1 ½ cups chicken stock + 1/3 cup for deglazing
2 tablespoons fresh thyme leaves (chopped, divided)
Instructions:
- Select the Sauté function and heat the Instant Pot for 1 ½ minute.
- Season the chicken with salt and pepper and brown it in the Instant Pot. Transfer on a plate.
- Pour 1/3 cup stock and deglaze the bottom.
- Add the carrots, mushrooms, garlic and shallots and cook for 3 minutes.
- Stir in the rice, thyme and rest of the stock.
- Place the chicken pieces on top.
- Select the Manual function and cook for 10 minutes on high pressure.
- Do a natural release of pressure.
- Remove the chicken, shred it and return back to the pot.
Makes: 6 servings
Nutritional information per serving:
Calories: 362; Total Fat: 9 g; Carbohydrates: 47.3 g; Proteins: 21.5 g
