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Delish.com
Ingredients
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1Tbsp. extra-virgin olive oil 1/2yellow onion, chopped 2cloves garlic, minced 1tsp. dried oregano 1tsp. smoked paprika 1c. white rice Kosher salt Freshly ground black pepper 1 1/4c. low-sodium chicken broth or water 2medium carrots, diced 1red bell pepper, chopped 3boneless skinless chicken breasts Freshly chopped parsley, for garnish
Directions
Preheat Instant Pot by setting to “Sauté”. Add oil and cook onion until softened, 3 to 4 minutes. Add garlic, oregano, and paprika and cook until fragrant, 1 minute. Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper, and chicken, and season generously again with salt and pepper. Close lid, change setting to manual or "Pressure Cook" and set for 8 minutes on High. When 8 minutes is up, let pot decompress naturally for 10 minutes, then release pressure, remove lid, and shred chicken. Top with parsley before serving.
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