![]() ![]() Fluff the rice and gently stir in the peas. When the time is up on the Instant Pot, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure. Once its done cooking, allow it to slowly depressurize for 10 minutes. Microwave until heated through, about 1 minute. Add in chicken broth, sazon seasoning, rice, peas & carrots, and corn. Meanwhile, put the peas in a small microwave-safe bowl. Add a pinch of salt and 2-3 drops of extra virgin olive oil in with the rice and stir. Pour 1 cup of chicken broth in with the rice and stir. Set the pot to pressure-cook on high for 5 minutes. Add rice to the top insert of the stackable container. Put on and lock the lid, making sure the steam valve is in the sealing position. Stir in the chicken, rice, chicken broth, olives, Sazón seasoning, 3/4 teaspoon salt and a few grinds of pepper. Stir in rice, chicken broth, Dijon mustard, and season with Italian seasoning, garlic powder, salt and black pepper. Add minced garlic and cook until fragrant about 30 seconds. When hot add chopped onion and cook until softened and translucent, about 3 to 4 minutes. Cook, stirring occasionally, until the liquid is evaporated and the vegetables are soft, 6 to 8 minutes. Heat olive oil in Instant Pot using the Saute setting. Stir in the garlic, then add the chicken broth, lemon juice, rice (rinse it first), Italian seasoning, and butter. Add the oil and onion and sauté for 3-4 minutes. Press the sauté button on your Instant Pot. When the pot is hot, add the olive oil, then add the chopped vegetables and season with salt. Season both sides of each piece of chicken with salt & pepper. When the cooking cycle is done, let the Instant Pot depressurize naturally for 10 minutes. Stir the black beans into the rice and add back in the chicken or serve on the side. Remove the chicken pieces and shred with two forks or leave as chunks, if you prefer. Meanwhile, pulse the onion, bell pepper, garlic and cilantro stems in a food processor until chopped into small pieces. Set the Instant Pot to high pressure for 10 minutes. Allow to Natural Release for 5 minutes then Quick Release the steam. ![]()
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