One of the reasons I had wanted an Instant Pot was to get rid of a few of my small appliances like the slow cooker, air fryer, and rice maker! This recipe uses the instant pot for the rice as well as the chicken. To cook the rice, please see the notes below.
A KitchenInspirations Original Recipe
Serves 2
Ingredients:
- 1 200 g chicken Breast, skinless, boneless
- 30 g Greek yogurt, divided
- 15 mL roasted garlic purée
- 2 g oregano
- 5 g flour
- Zest of 1/2 a lemon
- 15 mL olive oil
- 15 g butter
- 50 g sweet onion, finely diced
- 125 mL water
- 30 mL cooking Sherry
- 1/2 a sun-dried tomato, cut into small pieces
- 5 black olives, sliced
- 1 artichoke heart, chopped
- Parsley, for garnish
- Rice for serving, see notes for IP cooking Rice
Directions:
- Combine the yogurt, the roasted garlic, oregano and salt and mix well. Spread half of the marinade over the chicken reserving the extra and refrigerate while prepping.
- Heat the olive oil & butter on the “Sauté” setting and cook the onions until translucent. Brown the chicken on both sides. Turn off the “Sauté” setting and add the chicken stock with the cooking sherry and the sun-dried tomatoes to release the fond. Put on the Pressure Cooking lid and set the vent to sealing, set the time to 5 minutes. Mix the flour and the lemon zest, into the remaining yogurt mixture. After five minutes, de-pressurize the Instant Pot and add the remaining yogurt mixture with all of the ingredients and mix well.
- Secure the pressure lid and vent to sealing, set to Pressure Cook for 5 additional minutes. De-pressurize carefully.
- After allowing the chicken to rest, slice it and lay it on a plate over rice. Drizzle the sauce over the chicken serve.
Notes:
- Rinse 100 g (heaping 1/2 cup) of rice in cold water until it runs clear. Add to the Instant Pot. Add 100 g (about 1/2 cup) of cold water or broth to the Instant Pot, add salt and 15 g (1 tbsp) melted butter, and stir well. Secure the pressure cooker lid and turn the pressure knob to the sealing setting. Use the Pressure cook setting on high for 3 minutes, then allow the steam to release naturally (about 10 minutes). Open by pressing the knob to release any extra steam to allow the lid to easily come off. Remove from the IP and set it aside.
- Adding the sun-dried tomatoes for the initial cook allows the tomatoes to totally soften into the sauce.
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