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Instant Pot Chicken and Rice-Nicole Price (Morgenegg)

Source: natashaskitchen.com

Ingredients:

  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 large carrots, thickly grated or julienned
  • 1 1/2 pounds chicken, cubed
  • 2 teaspoons sea salt, divided
  • 1/4 teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 2 cups Jasmine rice, un-rinsed
  • 1 head garlic, unpeeled, cut in half crosswise
  • 1/3 cup parsley, finely chopped, plus more to garnish
  • 1/2 cup shredded parmesan cheese, plus more to serve

Directions:

Set instant pot to saute on high heat, add butter, oil, chopped onion, grated carrots, and 1 teaspoon salt. Saute. stirring occasionally for 5 minutes or until soft and golden.

Add trimmed, chopped chicken, another 1 teaspoon salt, and 1/4 teaspoon pepper. Saute, stirring occasionally for 5 minutes.

Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halve on top, cut-side down. Cover and cook on manual high pressure for 10 minutes, then quick release.

Open the lid and stir in 1/2 cup parmesan and 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.

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Avgolemono Soup (Greek lemon, chicken and rice soup)-Holly Morgenegg

Start the rice cooking first, good with leftover rotisserie chicken

  • 2 Tablespoons extra virgin olive oil
  • 2 medium onion, chopped
  • 5 diced carrots
  • 5 stalks of celery, chopped
  • 3 cloves of garlic, minced (about 2 teaspoons)

Saute ingredients above for a few minutes. Add in:

  • 8 cups chicken broth (I like 1 tsp bouillon for every 2 cups of water or do 6 tsp bouillon)
  • 1 1/2 teaspoons thyme
  • 1 1/2 teaspoons dried oregano
  • pepper

Boil for 20 minutes. In a separate bowl, whisk 3 egg yolks and 6 Tablespoons of lemon juice. Add 1 cup or so of broth to this mixture to not cook the eggs, then add to the pot.

Add in:

  • 3 cups cooked white rice
  • 3 cups shredded chicken
  • Dill to taste (I like extra dill on each soup bowl too)