Browsed by
Tag: carrots

Crispy Buffalo-Spiced Chicken

Crispy Buffalo-Spiced Chicken

Comments 0 Comment

with Blue Cheese Sauce, Scallion Mashed Potatoes & Carrots

Yield: 2

Chicken is brushed with sour cream, coated in a Buffalo-spiced panko mixture, roasted to juicy, crunchy perfection, and then drizzled with creamy blue cheese sauce. Roasted carrots and sour cream-scallion mashed potatoes on the side make this dish a slam dunk.
Prep: 5 Cook: 35

  • 12oz carrots
  • 1TBS fry seasoning
  • ¼cup panko breadcrumbs
  • 1tsp hot sauce
  • 12oz potatoes
  • 2scallions
  • 4½TBS sour cream
  • 10oz chicken cutlets
  • ¼oz frank’s seasoning blend
  • 1½oz blue cheese dressing
  • salt & pepper
  • 2tsp olive oil
  • 1tsp cooking oil
  • 2TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Roast carrots:

Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, salt, and pepper. Save or discard the remaining Fry Seasoning.

Roast on top rack until golden-brown and tender, 20-25 minutes. Swap in asparagus for carrots, roast 10-12 minutes.

Make mashed potatoes:

While carrots roast, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, drain and return potatoes to pot. Mash with one packet sour cream and 1 TBS butter until smooth, adding splashes of reserved potato cooking liquid as needed. (You’ll use more sour cream in the next step.)

Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat until ready to serve.

Coat chicken:

Meanwhile, pat chicken dry with paper towels, season with salt and pepper.

Place 1 TBS butter in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning Blend, and a pinch of salt and pepper.

Brush one packet sour cream onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides).

Place chicken, coated sides up, on a second, lightly oiled baking sheet.

Roast & make sauce:

Roast chicken on middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest.

While chicken cooks, in a small bowl, combine blue cheese dressing, scallion whites, and remaining sour cream.

Serve:

Divide carrots, mashed potatoes, and chicken between plates. Top chicken with blue cheese sauce, remaining scallion greens, and hot sauce if desired. Serve with any remaining

Crispy Maple Mustard Chicken

Crispy Maple Mustard Chicken

Comments 0 Comment

with Roasted Potato Wedges & Carrots

Yield: 2

Crispy panko-coated chicken with a delicious maple and mustard sauce. On the side, there’s seasoned potato wedges and crispy-edged roasted carrots.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 14cup panko breadcrumbs
  • 10oz chicken cutlets
  • 12oz carrots
  • 1TBS fry seasoning
  • 2TBS maple syrup
  • 2TBS Dijon mustard
  • salt & pepper
  • 1TBS olive oil
  • 2TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Season panko:

Place 1 TBS butter in a small microwave-safe bowl, microwave until just melted, 30 seconds.

Stir in half the Fry Seasoning (you’ll use the rest later), a big pinch of salt, and pepper. Add panko and stir until evenly combined.

Make maple mustard:

Place 1 TBS butter in a second small microwave-safe bowl, microwave until just melted, 30 seconds. Add maple syrup, mustard, and a pinch of salt, stir until smooth.

Reserve 1 TBS of the mixture for brushing onto chicken in step 5.

Season veggies:

Toss potatoes on a baking sheet with a large drizzle of olive oil, remaining Fry Seasoning, salt, and pepper.

On a separate baking sheet, toss carrots with a drizzle of olive oil, salt, and pepper. Push carrots to one side of sheet. Swap in asparagus for potatoes.

Coat chicken:

Pat chicken dry with paper towels, season all over with salt and pepper.

Place on opposite side of baking sheet from carrots. Evenly spread reserved maple mustard onto tops of chicken, then mound seasoned panko on top, pressing to adhere (no need to coat the undersides).

Finish & serve:

Transfer chicken and carrots to middle rack and potatoes to top rack.

Roast until chicken is golden-brown and cooked through and veggies are tender, 15-18 minutes.

Tip: If chicken is done before veggies, remove from sheet and continue roasting veggies until browned and tender, 5- to 7-minutes more.

Divide chicken, potato wedges, and carrots between plates. Serve with remaining maple mustard on the side for dipping or drizzling.

Goat Cheese Chicken with Figgy Balsamic

Goat Cheese Chicken with Figgy Balsamic

Comments 0 Comment

with Garlic Roasted Potatoes & Carrots

Yield: 2

When you combine luscious fig jam with tart balsamic vinegar and a little butter, it becomes something more than the sum of its parts. Add a layer of tangy melted goat cheese on top, serve with a side of garlicky roasted potatoes and carrots, and you’ve got a quick, delicious way to a weeknight dinner.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 9oz carrots
  • 1tsp garlic powder
  • 1oz goat cheese
  • 2scallions
  • 10oz chicken cutlets
  • 1tsp dried rosemary
  • 1oz fig jam
  • 1oz chicken stock concentrate
  • 5tsp balsamic vinegar
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Start prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Roast veggies:

Toss potatoes and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes. Toss carrots on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack for 12 minutes, then stir. Carefully toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned, 10-12 minutes more.

Finish prep:

While veggies roast, halve goat cheese lengthwise. Trim and thinly slice scallions, separating whites from greens.

Cook chicken:

Pat chicken dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt, pepper, and two-thirds of the rosemary.

Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 4- to 6-minutes per side. In the last 2 minutes of cooking, top chicken with goat cheese, cover pan to melt cheese.

Remove pan from heat and keep covered until ready to serve.

Make sauce:

While chicken cooks, heat a drizzle of oil in a small pan over medium heat. Add scallion whites and remaining rosemary. Cook, stirring, until softened, 1- to 2-minutes.

Stir in stock concentrate, vinegar, jam, and ¼ cup water. Bring to a simmer, cook, stirring occasionally, until thickened and saucy, 2- to 3-minutes.

Remove pan from heat, stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Divide chicken, potatoes, and carrots between plates. Spoon sauce over chicken. Sprinkle scallion greens over veggies and serve.

Herbed Pork Chops & Gravy

Herbed Pork Chops & Gravy

Comments 0 Comment

with Rosemary Brown Butter Veggies & Roasted Potatoes

Yield: 2 Servings

PARSNIPS – This cousin of the carrot has a sweet, nutty flavor.
To make it easier to check your brown butter in Step 5, use a light-color pan or scoop up the butter with a metal spoon so you can see its color.
Prep: 10 Cook: 45

  • 12oz potatoes
  • 6oz parsnips
  • 6oz carrots
  • 1shallot
  • ¼oz rosemary
  • 10oz pork chops
  • 1TBS fry seasoning
  • 2oz chicken stock concentrates
  • 1tsp dried thyme
  • 1TBS flour
  • 2TBS cream cheese
  • salt & pepper
  • 4tsp cooking oil
  • 3TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Trim, peel, and cut parsnips on a diagonal into ½-inch-thick pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Slice potatoes into ¼-inch-thick rounds. Halve, peel, and mince half the shallot. Strip rosemary leaves from stems, finely chop leaves until you have ½ tsp.

Tip: If you have any extra rosemary sprigs, save them for an easy garnish!

Roast veggies:

Toss parsnips and carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Toss potatoes on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack until golden-brown and tender, 20-25 minutes.

Cook pork:

Pat pork dry with paper towels and season all over with Fry Seasoning, ½ tsp thyme, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side. Turn off heat, transfer to a cutting board to rest. Wipe out pan.

Make gravy:

In the same pan, melt 1 TBS butter over medium heat. Add minced shallot and cook, stirring, until softened and fragrant, 2- to 3-minutes. Add a drizzle of oil, flour, and a pinch of thyme, cook, stirring, until lightly browned, 2- to 3-minutes.

Whisk in 1 cup water, stock concentrates, and ¼ tsp salt. Bring to a simmer, whisking constantly, until thickened, 3- to 5-minutes.

Remove from heat, stir in cream cheese until thoroughly combined. Season with salt and pepper to taste.

Brown butter:

Melt 2 TBSP butter in a medium pan over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber brown bits, 1- to 2-minutes.

Remove from heat and stir in rosemary. Carefully transfer rosemary brown butter to a medium bowl.

Finish & serve:

Slice pork crosswise.

Add carrots and parsnips to bowl with rosemary brown butter, toss to coat.

Divide pork, carrots and parsnips, and potatoes between plates. Spoon gravy over pork and serve.

Paprika Chicken in a Lemony Sauce

Paprika Chicken in a Lemony Sauce

Comments 0 Comment

with Pistachio Rice & Roasted Carrots

Yield: 2

Paprika-coated chicken is drizzled with a creamy, lemon-and-thyme-spiked pan sauce, served with tender roasted carrots and steamy rice with lemon zest and pistachios.
Prep: 10 Cook: 35

  • 12oz carrots
  • 1lemon
  • 1tsp paprika
  • ½oz pistachios
  • 2scallions
  • ¼oz thyme
  • ½cup basmati rice
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 1½TBS sour cream
  • salt & pepper
  • 2tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Strip 1 tsp thyme leaves from stems, finely chop leaves. Zest and quarter lemon.

Roast carrots:

Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack until golden brown and tender, 20-25 minutes.

Cook rice:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, cook, stirring occasionally, until just softened, 1 minute.

Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Cook chicken:

While rice cooks, pat chicken dry with paper towels and season all over with paprika, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Tip: If chicken begins to brown too quickly, lower the heat.

Turn off heat, transfer to a plate. Wipe out pan.

Make sauce:

Melt 1 TBS butter in same pan over medium heat. Add chopped thyme, cook until fragrant, 30 seconds.

Stir in stock concentrate and ¼ cup water. Bring to a simmer, then immediately turn off heat.

Stir in sour cream and a squeeze of lemon juice. Season with pepper.

Finish & serve:

Fluff rice with a fork, stir in lemon zest and pistachios. Season with salt and pepper.

Divide rice, carrots, and chicken between plates. Top chicken with sauce and sprinkle with scallion greens. Serve with remaining lemon wedges on the side

Meatballs & Bulgogi Sauce

Meatballs & Bulgogi Sauce

Comments 0 Comment

with Roasted Carrots, Ginger Rice & Creamy Sriracha

Yield: 2 Servings

CREAMY SRIRACHA – This dynamic condiment adds a cooling kick to our savory-sweet meatballs.
Splash a little cold water on your hands before shaping the meatballs in step 4. The heat of your hands is what causes the mixture to stick; cooling your hands down will make the beef hold on to itself rather than to you.

  • 12oz carrots
  • ¾cup jasmine rice
  • 4oz bulgogi sauce
  • 1TBS sesame seeds
  • 1thumb ginger
  • 2scallions
  • 10oz ground beef
  • ¼cup panko breadcrumbs
  • 1½TBS sour cream
  • 1tsp sriracha
  • salt & pepper
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Roast carrots:

While carrots roast, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens, mince whites.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger, cook until fragrant, 1 minute.

Stir in rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Form & bake meatballs:

While rice cooks, in a large bowl, combine beef, scallion whites, panko, remaining ginger, and 1 TBS bulgogi sauce. (You’ll use the rest of the bulgogi sauce in the next step.) Season with ¾ tsp salt and pepper.

Form into 1½-inch meatballs and spread out on a second baking sheet.

Bake on middle rack until browned and cooked through, 14-16 minutes.

Mix sriracha & coat:

Meanwhile, in a small bowl, combine sour cream with Sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Once meatballs are done, gently transfer to a second large bowl, add remaining bulgogi sauce and toss to coat.

Finish & serve:

Fluff rice with a fork, taste and season with salt if desired.

Divide rice between plates and top with carrots, meatballs, and any bulgogi sauce from bowl. Drizzle with creamy Sriracha. Garnish with scallion greens and as many sesame seeds as you like. Serve.

Creamy Caramelized Onion Meatloaves

Creamy Caramelized Onion Meatloaves

Comments 0 Comment

with Sumac Roasted Carrots & Zucchini or Broccoli

Yield: 2 Servings

A big spoonful of creamy sauce, made with sweet caramelized onion, cream cheese, butter, and a pinch of parsley tops these personal meatloaves. On the side, sumac seasoned roasted carrots and a choice of zucchini or broccoli to give it a citrusy flavor.

PREP: 10 COOK: 35

  • 12oz carrots
  • ¼cup panko breadcrumbs
  • ¼oz parsley
  • ½tsp sumac
  • 1-2zucchini (depending on size)
  • — or —
  • 8oz broccoli florets
  • 10-12oz ground beef
  • 1tsp garlic powder
  • 1yellow onion
  • 2TBS cream cheese
  • 1heaping tsp chicken stock concentrate (like Better Than Bouillon)
  • salt & pepper
  • 4tsp cooking oil
  • 2tsp olive oil
  • ¼tsp sugar
  • 1TBS butter

Start prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Trim and halve zucchini lengthwise, slice crosswise into 1-inch-thick half-moons. Cut broccoli into bite-size pieces if necessary.

Form meatloaves:

In a medium bowl, gently combine beef, ¼ cup panko, 1 tsp garlic powder, ½ tsp salt, and pepper.

Form into two 1-inch-tall loaves.

Roast loaves & carrots:

Place meatloaves on one side of a lightly oiled baking sheet.

Tip: Line sheet with foil first for easier cleanup.

Toss carrots on empty side with a large drizzle of olive oil, salt, and pepper.

Roast on top rack until meatloaves are cooked through and carrots are browned and tender, 22-25 minutes.

Or place broccoli on a quarter-sheet pan, drizzle with oil and season with a pinch of salt and pepper. Roast on the middle rack of the oven until browned and tender, 15-20 minutes.

TIP: Love extra crispy veggies? Once meatloaves are done, remove from sheet and continue roasting carrots for 2- to 3-minutes more.

Finish prep & cook veggies:

While everything roasts, halve, peel, and thinly slice onion. Pick parsley leaves from stems, roughly chop leaves.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini, cook, stirring, until softened and lightly browned, 5- to 7-minutes. Turn off heat, transfer to a plate. Wipe out pan.

Add a large drizzle of oil to same pan over medium-high heat. Add onion, cook, stirring occasionally, until browned and softened, 6- to 9-minutes.

Tip: Lower heat and add a splash of water if onion begins to brown too quickly.

Make sauce:

Add 2 TBS cream cheese, stock concentrate, ½ cup water, and ¾ tsp sugar to pan with onion, cook until thickened, 1- to 3-minutes more.

Turn off heat, stir in 1 TBS butter and a pinch of chopped parsley. Taste and season with salt and pepper.

Finish & serve:

Carefully toss green vegetable and carrots together with ½ tsp sumac.

Divide meatloaves and carrots & green vegetable between plates. Spoon caramelized onion sauce over meatloaves, garnish with remaining chopped parsley. Serve.

Creamy Lemon-Herb Pork Chops

Creamy Lemon-Herb Pork Chops

Comments 0 Comment

with Balsamic-Glazed Brussels Sprouts & Carrots

Yield: 2 Servings

Lemon, mixed with classic herbs on pork chops seared in Italian seasoning, then covered in a buttery, lemony crème fraîche sauce. For a side, roasted carrots and Brussels sprouts drizzled in a balsamic glaze.

Prep: 10 Cook: 35

  • 8oz Brussels sprouts
  • 1lemon
  • 1oz chicken stock concentrate
  • 5tsp balsamic glaze
  • 9oz carrots
  • 1clove garlic
  • 1TBS Italian seasoning
  • 10oz pork chops
  • 2TBS cream cheese
  • 2TBS crème fraîche
  • salt & pepper
  • 5tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve any larger carrots lengthwise first). Peel and mince or grate garlic. Zest and quarter lemon.

Roast veggies:

Toss Brussels sprouts and carrots on a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. Roast on top rack, tossing halfway through, until tender and lightly browned, 20-25 minutes.

Cook pork:

Pat pork dry with paper towels; season all over with remaining Italian Seasoning, salt, and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Tip: Press pork down with a spatula to ensure even browning. Turn off heat; transfer pork to a cutting board and tent with foil to keep warm. Wipe out pan.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and cook until fragrant, 30 seconds. Whisk in 1⁄3 cup water, stock concentrate, cream cheese, and a squeeze of lemon juice. Simmer, whisking, until thickened, 2- to 3-minutes. Remove pan from heat. Whisk in crème fraîche, 1 TBS butter, and a pinch of lemon zest until combined. Season with salt and pepper.

Glaze veggies:

Once veggies are done, transfer to a large bowl. Add half the balsamic glaze and toss until evenly coated.

Finish & serve:

Slice pork crosswise. Divide pork and veggies between plates. Spoon sauce over pork and sprinkle with as much remaining lemon zest as you like. Drizzle veggies with as much remaining balsamic glaze as you like and serve.

Cheesy Smothered Mushroom Chicken

Cheesy Smothered Mushroom Chicken

Comments 0 Comment

with Mashed Potatoes & Roasted Carrots

Yield: 2 Servings

  • 9oz carrots
  • 12oz potatoes
  • 1oz chicken stock concentrate
  • 4oz button mushrooms
  • 2scallions
  • 10oz chicken cutlets
  • 3TBS sour cream
  • ¼cup Monterey jack cheese
  • 1TBS cooking oil
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens.

Cook carrots & potatoes:

Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 25-30 minutes. Meanwhile, dice potatoes into ½-inch pieces (peel first for a smoother texture). Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash. Swap in asparagus for carrots; roast on middle rack, 10-12 minutes.

Cook chicken:

While potatoes cook, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side. Transfer to a plate.

Mash potatoes:

Heat pot with drained potatoes over low heat; add half the sour cream and 1 TBS butter. Mash potatoes until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

Make sauce:

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and scallion whites, season with salt and pepper. Cook, stirring, until softened, 2- to 4-minutes. Stir in stock concentrate and ¼ cup water. Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 1- to 2-minutes. Turn off heat; stir in remaining sour cream and 1 TBS butter. Season with salt and pepper.

Finish & serve:

Heat pan with sauce over medium low; add chicken and spoon sauce over top. Evenly top chicken with Monterey Jack. Cover pan until cheese melts, 1- to 2-minutes. Divide chicken, carrots, and mashed potatoes between plates. Spoon remaining sauce over

Chicken and Rice IP

Chicken and Rice IP

Comments 0 Comment
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.