Ingredients:

  • 1½ lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 1½ cups long-grain brown rice, rinsed well
  • 2¼ cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Set the Instant Pot to Sauté mode and add 1 tbsp olive oil. Once shimmering, add the chicken pieces in a single layer and cook until the edges are dark golden, about 3 minutes per side; remove the chicken and set aside on a plate.
  2. In the same pot, add the diced onion and carrots, sautéing for 3 minutes until softened, then add the minced garlic and sauté for an additional 30 seconds.
  3. Pour in a small splash of the chicken broth and scrape the bottom of the pot with a spatula to remove all browned bits.
  4. Stir in the rinsed brown rice, dried thyme, smoked paprika, salt, and black pepper, stirring until the grains are coated in the oil.
  5. Pour in the remaining chicken broth and return the seared chicken and any accumulated juices to the pot, gently pushing the chicken down so it is partially submerged in the liquid.
  6. Lock the lid and set to Manual/Pressure Cook on High for 22 minutes.
  7. Once the timer ends, allow a 10-minute natural release before venting the remaining steam.
  8. Open the lid and immediately stir in the frozen peas and grated Parmesan cheese; let sit for 2 minutes so the residual heat cooks the peas.
  9. Allow the meal to rest for 5 minutes before serving to allow the rice to set.
  10. Verify the chicken is cooked to a safe internal temperature of 165°F (74°C) using a meat thermometer.
  11. Garnish with chopped fresh parsley before serving.