INSTANT POT Chicken And Rice - EASY Healthy Cooking

This is the easiest instant pot chicken and rice recipe that is a must try. The onion, garlic powder, butter and wine make for a delicious dinner you are sure to enjoy any night of the week.
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Chicken and Rice Instant Pot Recipe
12 organic chicken thighs, ideally bone in, skin on
5 six inch long stems of fresh rosemary, petals removed and finely chopped
⅓ to ½ bottle of Sauvignon blanc 750mL bottle
½ cup of organic butter
1 yellow onion, cut into bite size chunks
Pinch of salt
1 tsp. Garlic powder
½ cup of chicken broth, optional

1 cup organic basmati rice
1 ½ cup water, or chicken broth or a combination of both
Pinch of salt

Place the chicken, chopped onion, chopped rosemary, wine, chicken broth if using, butter, salt and garlic powder to the instant pot. Place the lid with the vent on seal and pressure cook for 18 minutes.

When done, release the pressure and chicken is done.

While chicken is cooking, place the rice, water/broth, and salt to a pot. Stir and place a tight fitting lid on. Bring to a boil and then lower the temperature to low and cook for 15 minutes or what the package instructions say. Fluff and serve with the chicken. Make sure to add plenty of sauce to the final dish. Enjoy!

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