Ingredients
Method
- Turn the Instant Pot to the Sauté setting and add the olive oil.
- Add the chicken chunks once the oil is hot and cook until lightly browned.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the rinsed basmati rice, salt, Italian seasoning, and black pepper.
- Pour in the warm water and stir gently to combine all ingredients.
- Layer the thawed mixed vegetables on top of the rice and chicken mixture.
- Seal the lid and set the valve to Sealing position.
- Cook on high pressure for 6 minutes.
- Allow a natural pressure release for 10 minutes before venting the remaining steam.
- Fluff the rice with a fork, stir to incorporate the vegetables, and serve warm garnished with fresh cilantro.
Notes
Using warm water helps the Instant Pot reach pressure much faster. The basmati rice is preferred for its firm texture that stands up well to pressure cooking. You can swap in any of your favorite frozen vegetable medleys to customize the dish.
