Yield: 4 Servings

Adapted from: Cook’s Illustrated

An Instant Pot take on classic chicken and rice using bone-in chicken breasts. Stirring the rice makes the dish gluey, so simply fluff it with a fork when incorporating the peas, lemon juice, and parsley.

• 4(12-oz) bone-in split chicken breasts, trimmed
• salt and pepper
• 1TBS vegetable oil
• 3carrots, peeled and cut into ½-inch pieces
• 1onion, chopped fine
• 1½cups long-grain white rice
• 4garlic cloves, minced
• 2cups chicken broth
• 1cup frozen peas
• 3TBS minced fresh parsley
• 2tsp lemon juice

Build Flavor: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in pressure-cooker pot over medium-high heat until just smoking.

Brown: Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering.

Brown chicken in two batches, skin side down, until golden, about 6 minutes; transfer to plate. Use additional oil if needed.

Pour off all but 1 TBS fat left in pot. Add carrots, onion, and ½ tsp salt and cook until vegetables are softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds. Stir in broth. Using wooden spoon, scrape up all browned bits stuck on bottom of pot and brush any rice off sides of pot. Nestle chicken, skin side up, firmly into rice.

Pressure cook: Seal Instant Pot and set to MANUAL HIGH pressure for 15 minutes.

Quick release pressure, then carefully remove lid, allowing steam to escape away from you.

Before Serving: Transfer chicken to serving dish and tent loosely with aluminum foil while finishing rice. Sprinkle peas, parsley, and lemon juice over rice, cover, and let stand until for 5 minutes. Fluff rice gently with fork and season with salt and pepper to taste. Serve with chicken.