Instant Pot Chicken and Rice

• 1 tbsp - olive oil
• 1  - onion
• 3  - carrots
• 3 cloves - garlic
• 2 cups - long grain brown rice
• 4 cups - low sodium chicken stock
• 2 tablespoons - coconut aminos
• 2 teaspoons - dried thyme
• 1 tsp - salt
• ½ tsp - black pepper
• 2  - boneless skinless chicken breasts
• 1 cup - frozen peas
• ⅛  - parsley

Instructions

1. Press the Sauté button on the Instant Pot and add the olive oil. When the oil is hot, add the onion and carrot and cook for 3-5 minutes or until the onion has softened. Add the garlic and cook for 30 seconds more.
2. Add the rice, chicken broth, coconut aminos, thyme, salt and pepper and stir well to combine. Make sure all of the rice is submerged. Place the chicken breasts on top and secure the lid. Turn the valve to the sealing position and select High Pressure for 20 minutes. The Instant Pot will take about 10 minutes to come to pressure. When the cooking time has finished, allow the pressure to naturally release for 10 minutes, then turn the pressure valve to the open position and remove the lid when safe to do so.
3. Remove the chicken from the Instant Pot and chop. Place the peas on top of the rice and place the lid over the top while you chop the chicken. Once the peas are warmed through, add the chicken back to the pot and stir gently to combine. Adjust the seasoning as necessary. Serve topped with freshly chopped parsley, if desired and enjoy!