Instant Pot Chicken & Brown Rice
4 large chicken breasts, fresh or frozen
1 1/2 cups brown rice
2 TB olive oil
2 TB butter
1 2/3 cup of chicken stock
1 onion, chopped
1 TB oregano
1 TB thyme
4 garlic cloves, minced
2 bay leaves
2 tsp lemon juice
Set Instant Pot to "Sauté" and let appliance preheat a few minutes until display says Hot. When display says HOT, add olive oil and onion. Cook for 4 minutes or until onion is tender, stirring occasionally.
Add garlic and cook one minute more. Press "Cancel" and add oregano and thyme, rice, chicken stock, butter, bay leaves and lemon juice. Stir to combine.
Place chicken on top of rice mixture and sprinkle with salt, pepper. Do not stir.
Set pressure vent to "Sealing" and select "Manual" on High pressure for 22 minutes. Display will say ON. Instant Pot will take about 15-20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
When display says OFF, release the pressure using Quick Release method by turning pressure valve to Venting position, which takes 2-3 minutes.Then open the lid.
Shred or cut chicken to desired size, serve with side salad and enjoy!