Mediterranean Chicken Over Rice Instant Pot Recipes

Steps:

• Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken on both sides with salt and pepper. Add the oil to the pot. Add half of the chicken skin-side down and cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken.
• Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the olives, capers, vinegar, oregano and 1/2 cup water and stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the heat and add the rack on top of the olive mixture with the handles facing up. Nestle the chicken on the rack skin-side up.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
• Meanwhile, make the yogurt sauce. Add the yogurt, parsley, mint, lemon zest and juice and a large pinch of salt and pepper to a medium bowl and whisk to combine. Season with additional salt and pepper if needed. Set aside.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the chicken to a platter and use a slotted spoon to scoop the olive mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm.
• Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes.
• Spoon the sauce on top of the chicken and serve with the yogurt sauce on the side.

Steps:

• 1. In the instant pot insert, turn on to sear. Melt butter. Add onion and cook and stir frequently until softened. Add garlic and cook and stir for one minute.
• 2. Turn off Instant Pot. Add chicken, water, and seasoning. Place lid, make sure it is sealing position. Turn on to high pressure for 9 minutes. Allow to natural release 10 minutes before doing a quick release.
• 3. While chicken is cooking make sauce. In a medium mixing bowl combine all the sauce ingredients and gently whisk until combined. Set aside.
• 4. After all the pressure has been released from the Instant Pot, shred the chicken in the instant pot. Stir the shredded chicken around so it absorbs the juices.
• 5. To serve: place some rice in a bowl. Top with some chicken. Top with toppings. Spoon some sauce over top. Enjoy!

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.