Instant Pot Chicken and Rice

Ingredient

1. 4 (511g) chicken thighs
2. 2 cups (440g) Jasmine rice
3. 1 (235g) onion , sliced
4. 6 (16g) garlic cloves , minced
5. 2 (190g) carrots , chopped
6. 2 (320g) tomatoes , quartered
7. 1 tablespoon (15ml) olive oil
8. 1 teaspoon (5.8g) tomato paste
9. A pinch dried oregano
10. A pinch dried basil
11. 2 cups (500ml) unsalted chicken stock
12. 1.5 tablespoons (22.5ml) regular soy sauce
13. Salt and ground black pepper
14. Garnish
15. 2 stalks green onion , thinly sliced

Instruction

1. Pat dry chicken with a paper towel. Then, season one side of the chicken generously with salt and black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Swirl the inner pot to ensure the oil covers the whole bottom of the inner pot. Add chicken in Instant Pot (seasoned side down), then brown this side for 5 minutes. Lightly season the other side of chicken with salt and black pepper. Then, flip and brown this side of chicken for another 5 minutes. Set aside the chicken thighs.
2. Add in a pinch of dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.
3. Then, deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
4. Add 1½ tbsp (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top.
5. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
6. Chicken Thighs: Pressure Cook at High Pressure for 7 minutes, then Natural Release for 12 minutes.
7. Boneless Chicken Breasts: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 12 minutes.
9. For reference, we added 3 large pinches of salt.
10. Serve this comforting and tasty Mama's Instant Pot Chicken Rice! Enjoy!