Herb Chicken & Rice in the Instant Pot

1 tbsp ghee
4 boneless chicken thighs
1 tsp kosher salt
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp fresh ground pepper
1/2 tsp dried thyme
2 cups chicken stock
1/2 cup water
1 1/2 cup brown rice
1/2 cup minced yellow onion
1 cup chopped fresh kale
1 tsp kosher salt
1 tbsp olive oil
parmesan cheese for topping (optional)

Turn the Instant Pot on to Sauté to preheat. While the Instant Pot heats, mix together the salt, oregano, garlic powder, pepper, and thyme. Sprinkle half the seasoning mixture on one side of the chicken. When the Instant Pot reads “HOT”, add the ghee, then the chicken seasoned side down. Add the remaining seasoning blend and sauté the chicken for 3 minutes on each side.

After the chicken has browned on both sides, add the stock and the water and use a spatula or wooden spoon to gently scrape up any pieces that are stuck to the bottom. Add the rice, then the onions, kale, and teaspoon of salt and the olive oil.

Place the lid on the Instant Pot, turn the valve to sealing, and set the cook time for 20 minutes on high pressure.

When the cook time is complete, let the pressure naturally release for 10 minutes before releasing any remaining pressure. Stir the mixture– the chicken will break up as you stir. Serve immediately, adding extra salt to taste, or topping with grated parmesan cheese.

Notes:  I made this more into a soup, I added 4 cups of chicken stock and then added more as needed after the soup was made.  Also added more kale.  

The Pilgrim Life:

https://www.thispilgrimlife.com/herb-chicken-rice-in-the-instant-pot/