Instant Pot Chicken with Butternut Squash, Leek, Brown Rice, and Gentle Rosemary Lemon Sauce

Instructions

1. 1

   1. In a bowl, combine the chicken with the sweet paprika, 1/2 tsp salt, black pepper, and half of the chopped rosemary.

2. 2

   2. Turn the Instant Pot to Sauté mode on medium. When the pot is hot, add the olive oil and brown the chicken for 3 to 4 minutes, stirring once, until lightly colored. Transfer the chicken to a plate.

3. 3

   3. Add the leek and garlic to the pot. Sauté for 2 minutes, stirring, until the leek softens slightly. If it starts to stick, add a small splash of the chicken broth.

4. 4

   4. Add the butternut squash and rinsed brown rice. Stir for 30 seconds so everything is well combined with the leek, garlic, and browned bits.

5. 5

   5. Pour in the chicken broth, lemon zest, 2 tbsp lemon juice, the remaining rosemary, and the rest of the salt. Scrape the bottom of the pot well with a spoon to loosen any browned bits.

6. 6

   6. Return the browned chicken on top of the mixture without stirring too much. Lock the lid and cook on high pressure for 22 minutes. Allow a natural pressure release for 8 minutes, then manually release the remaining pressure.

7. 7

   7. Open the pot and stir gently. Add the plain Greek yogurt gradually so it blends into the hot sauce without curdling. Add the baby spinach as well and stir until wilted, about 1 minute.

8. 8

   8. Taste and adjust with more salt or lemon juice if desired. Serve hot with the grated Parmesan cheese on top.

9. 9

   9. If you prefer a lightly broiled finish in oven-safe dishes, transfer the mixture and sprinkle with Parmesan. Broil briefly at 425°F/220°C for 3 to 5 minutes, just until the cheese melts slightly.