Instant Pot Chicken Pilaf (Plov)

Recipe Makes: 6-8 servings

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hr 5 minutes

INGREDIENTS:

2 lbs chicken (breast, thighs, drums. Etc.)

1 large onion

2 large carrots

4 garlic cloves

2 tbsp olive oil

1 tsp thyme

1 tsp oregano

½ tsp cumin

1 tsp salt & pepper

3 bay leaves

3 cups white rice

3 ¾ cup water or chicken broth

DIRECTIONS:

1. PREP: Grab the carrots and onion and chop them into small pieces and set aside. Cut up the chicken into bite sized pieces.
2. Turn your Instant Pot on to saute mode and pour in oil. Once oil it hot add in chicken. Saute until slightly golden, should take about 10 minutes. Add in carrots and onion, saute for about 5-10 minutes or until carrots are soft and onions translucent. Add in garlic and cook until fragrant.
3. Add in thyme, oregano, cumin, salt, pepper, and rice. Mix until everything is well combined and incorporated. Pour in water, make sure everything is covered. Add bay leaves on top of the water.
4. Place lid on and turn it to sealing mode. Pressure cook on normal high for 20 minutes (takes about 10 minutes for the pot to build up pressure), and do a natural release for 10 minutes and then manual.
5. Fluff up rice with a fork and serve hot. To reheat: fry up rice with some butter on a pan. Enjoy!

STEP BY STEP INSTRUCTIONS:

Gather all ingredients.

Grab the carrots and onion and chop them into small pieces and set aside. Cut up the chicken into bit sized pieces.

Turn your Instant Pot on to saute mode and pour in oil. Once oil it hot add in chicken. Saute until slightly golden, should take about 10 minutes. Add in carrots and onion, saute for about 5-10 minutes or until carrots are soft and onions translucent. Add in garlic and cook until fragrant.

Add in thyme, oregano, cumin, salt, pepper, and rice. Mix until everything is well combined and incorporated. Pour in water, make sure everything is covered. Add bay leaves on top of the water.

Place lid on and turn it to sealing mode. Pressure cook on normal high for 20 minutes (takes about 10 minutes for the pot to build up pressure), and do a natural release for 10 minutes and then manual.

Fluff up rice with a fork and serve hot. To reheat: fry up rice with some butter on a pan. Enjoy!