Modified from: https://www.apinchofhealthy.com/instant-pot-chicken-rice/
Another Instant Pot win! I modified it to meet our tastes (and amount requirements) and it was a definite hit that will be making an appearance in the meal planning rotation for sure.
2 lbs organic boneless skinless chicken thighs
1 tbsp unrefined coconut oil
2-3 shallots, diced
3 carrots, thinly sliced
2 tsp minced garlic (or 2 cloves minced)
2 cups uncooked white rice, rinsed and drained
2 1/3 cups organic low-sodium chicken stock or broth (1/3 cup separated)
1 bay leaf
Herbamare, to taste
Set Instant Pot to sauté for 15 minutes, and let preheat for a minute or two. Season top side of chicken pieces and add to the pot top down with tongs, being careful of hot oil. Brown on seasoned side for 5 minutes, turn, season the underside, and brown for 3-5 minutes. Remove chicken with tongs and set aside.
Pour 1/3 cup broth in to deglaze the pot, scraping clean with a wooden spoon or rubber spatula. Add shallots and carrots, and sauté for 3-5 minutes, stirring occasionally. Add garlic, stir, and let sit for 1 minute. Pour in remaining broth; stir in rice and bay leaf. Add chicken pieces on top, lock the lid, seal the valve, and cook on manual high pressure for 10 minutes. Allow for natural release, for another 8-10 minutes. Remove lid, serve, and enjoy!