Instant Pot Chicken with Zucchini, Sun-Dried Tomatoes, and Creamy Basil Rice

Instructions

1. 1

   1. Season the chicken pieces with 1/2 teaspoon of the salt, the black pepper, oregano, and sweet paprika.

2. 2

   2. Turn the Instant Pot to Sauté on high. Add 1 tablespoon of the oil from the sun-dried tomato jar. Once hot, brown the chicken for 2 to 3 minutes, stirring once, until it loses its raw color. It does not need to be fully cooked. Transfer to a plate.

3. 3

   3. Add the onion and cook for 2 minutes, stirring. Stir in the garlic and cook 30 seconds more. Add the sun-dried tomatoes and zucchini, and sauté for 1 minute so they absorb the flavor.

4. 4

   4. Pour in the white wine and scrape the bottom with a wooden spoon to loosen the browned bits. Cook for 1 minute. If not using wine, use a few tablespoons of the chicken broth instead.

5. 5

   5. Add the rinsed rice and stir for 20 to 30 seconds to combine it with the vegetables. Pour in the chicken broth and add the remaining 1/2 teaspoon salt. Stir gently.

6. 6

   6. Return the chicken and any juices to the pot, distributing it over the rice without stirring too much. Lock the lid, set the valve to sealing, and cook on high pressure for 6 minutes.

7. 7

   7. When cooking ends, let the pressure release naturally for 5 minutes, then carefully do a quick release. The internal temperature of the chicken should reach at least 165°F and 74°C.

8. 8

   8. Open the lid. Add the butter, Parmesan, chopped basil, and lemon zest. Stir gently until the rice becomes creamy. Let it rest for 2 minutes so it finishes absorbing the liquid.

9. 9

   9. Taste and adjust salt if needed. Serve hot with a little extra Parmesan and basil on top if desired.