Add 1.5 tablespoons of butter (or oil if you're wanting dairy free) to the Instant Pot on High Saute. and dumped in 1.5 cups of white rice. I stirred it around and let it get nice and toasty for a couple minutes while I mixed up the liquids.
Allow the butter to slightly brown and get fragrant. Dump in the rice and stir to coat and get toasty. 3-5 minutes
In a liquid measuring cup, mix together water with Better than Bouillon (you can just use chicken broth if you have it). To the cup, add lemon juice, 2 teaspoons of garlic, and salad dressing or substitution (I used White Balsamic Citrus Basil salad dressing from Costco)
Stir the liquid into the rice. Then, layer frozen boneless skinless chicken thighs on top of the rice. Top the chicken with garlic powder, pepper, oregano, lemon slices, and parsley.
Lock the lid, turn the knob to sealing, and cook on manual high pressure for 10 minutes with a 5 minutes natural pressure release. I served with Instant Pot Broccoli. I thought it was really yummy topped with some more lemon juice, lemon zest, and a little fresh salt right on top.
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|Serving Size: 1 (496g)|
|Recipe Makes: 1|
|Calories from Fat: 228 (18%)|
|Amt Per Serving||% DV|
|Total Fat 25.4g||34 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 61.3mg||19 %|
|Sodium 289.9mg||10 %|
|Potassium 422.8mg||11 %|
|Total Carbohydrate 228.3g||67 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 223.8g|
|Protein 21.5g||31 %|
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Calories per serving: 1250
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