Ingredients

• 1 teaspoon olive oil
• 1 yellow onion, diced
• 2 cups brown rice
• 1¾ cup chicken broth - ensure this is GF!
• 1 cup sliced carrots
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon ground turmeric
• 1 pinch saffron
• 1 teaspoon fresh oregano, chopped
• salt and pepper freshly ground pepper to taste
• 1.25 pound raw chicken breast

Instructions

1. Turn Instant Pot on to SAUTE mode. Heat olive oil and sauté onions until translucent.
2. Add brown rice and broth to the pot. Stir in carrots, peas, corn, turmeric, saffron, oregano and season with salt and pepper.
3. Arrange chicken breasts on top of rice mixture; season with salt and pepper.
4. Secure lid on Instant Pot, and turn nozzle to SEALING. Cook on MANUAL setting for 25 minutes. Once time is up, allow pressure to go into KEEP WARM mode for 15 minutes to allow the pressure to release naturally. Then press CANCEL on the Instant Pot and twist the steam release handle on the lid to the VENTING position.
5. Once steam has released, open Instant Pot lid to shred the chicken and stir into the rice mixture with a fork. Serve warm.

Serves 4

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