Instant Pot Oregano Chicken and Rice
I was desperate! It was late in the afternoon and I had no idea what I was going to feed my family for supper. Instant Pot Oregano Chicken and Rice to the rescue! I am so thankful for my Instant Pot as it has rescued me many a times from poor menu planning.
Scale
Ingredients
- 4 c. chicken stock (or water, to which you could add 1 T. gelatin)
- 2 c. cooked, chopped chicken
- 1 ½ c. chopped carrot
- 16oz. bag frozen peas
- ½ bunch kale, chopped
- 1 c. rice (non white)
- 1 bay leaf
- 1 drop Oregano essential oil
Instructions
- In Instant Pot add all ingredients except the essential oil.
- Seal Instant Pot, making sure rubber seal ring is properly in place and knob it turned to sealing position.
- Plug in Instant Pot and use MultiGrain function, adjusting cooking time to 20 min.
- The Instant Pot will beep when it’s done. Allow to depressurize slowly or flip knob to venting for a quick release (watch out for the steam).
- Remove the bay leaf and add one drop Oregano essential oil, stirring to combine.
- Serve and enjoy!
Notes
While this one-pot dinner cooks, bake the remainder of the kale leafs into Essential Oil Infused Kale Chips as a side dish.
If using white rice, adjust cooking time according to manufacture directions, perhaps just using the Rice function
Find it online: https://naturaloilmom.com/instant-pot-oregano-chicken-rice/