Made this in the instant pot the other night. So easy and so delicious.

Ingredients:

Pound of boneless chicken thighs, salt and peppered

1.5 cups jasmine rice, rinsed and drained

Two medium carrots, chopped

Cup of sliced mushrooms

Two garlic cloves, minced

One shallot, chopped

2 cups chicken stock

EVOO

Parsley and freshly grated Parmesan to taste

Use sauté function to brown the thighs in oil, four mins on each side. Remove them and deglaze the pot with a little bit of the chicken stock. Throw in the carrots and mushrooms, cook for 3 minutes, then add the garlic and the shallot and cook for another minute.

Add the rice and the rest of the stock, and stir. Place the thighs on top, but don’t stir. Seal the pot and cook high pressure 8 mins, let sit for 10, then quick release and shred chicken with two forks. Mix, then serve in bowls with cheese and parsley on top plus some fresh ground pepper. Perfect and easy fall dinner.