Ingredients:

  • 1 Tbsp Olive Oil
  • 1 cup Diced Mirepoix (Carrot, Celery, Onion)
  • 1 lb Boneless, Skinless Chicken Breast (Diced)
  • 6 cups Chicken Broth (low sodium)
  • 1 tsp Dried Thyme
  • 1 cup Jasmine Rice, or Orzo (or small pasta shape)
  • 1/2 cup Full-Fat Coconut Milk (or heavy cream)
  • 1 Lemon Freshly Squeezed Juice

Instructions:

  1. Using the Instant Pot’s Sauté function, heat the olive oil. Add the mirepoix (carrot, celery, and onion) and sauté until softened, about 5 minutes. Add the diced chicken breast and cook until it just begins to brown, creating fond (browned bits) on the bottom of the pot.
  2. Pour in 1 cup of the chicken broth and use a wooden spoon to deglaze the bottom of the pot, scraping up all the fond. Add the remaining 5 cups of broth and the dried thyme. Stir briefly.
  3. Secure the lid and set the Instant Pot to high pressure for 15 minutes. Ensure the vent is sealed. Once the pressure cooking cycle is complete, allow a 5-minute natural pressure release (NPR) before switching the vent to manually quick release (QR) the remaining pressure.
  4. Once the lid is removed, set the pot back to Sauté mode. Stir in the 1 cup of Jasmine rice (or orzo). Cook, stirring occasionally, until the rice is tender (about 5-7 minutes). If using pre-cooked rice, simply stir it in and skip the cooking time.
  5. Stir in the 1/2 cup of full-fat coconut milk (or heavy cream) and the fresh lemon juice. Heat through briefly until velvety, then taste and adjust seasoning (salt and pepper) before serving.