• Extra Virgin Olive Oil
• ½ yellow onion, chopped
• 2 cloves garlic, minced
• 1 t dried oregano
• 1 t smoked paprika
• 1 c white rice
• kosher salt
• black pepper
• 1 ¼ c chicken broth
• 2 carrots, diced
• 1 red bell pepper, chopped
• 3 boneless & skinless chicken breasts
• fresh parsley

Set instant pot to sauté. Add oil and cook onion. Add garlic, oregano, and paprika. Cook until fragrant.

Stir in rice and broth. Season with salt & pepper. Add carrots, bell pepper, and chicken. Season again with salt & pepper.

Cook on high pressure for 8 minutes. Allow pressure to release naturally.

Remove chicken and shred, then return to rice.

Garnish with parsley.

Prep time: 5 minutes
Cooking time: 20 minutes

delish