Mediterranean Instant Pot

Greek-style Chicken and Rice Recipe

reprinted with permission from Mediterranean Instant Pot

serves 4
total time 1 hour

A steaming bowl of oregano-scented rice studded with sweet peas and briny capers, and served alongside juicy chicken breasts, is our idea of a feel-good meal. Bone-in chicken breasts ensured the meat stayed moist, and browning the breasts before cooking them with the rice added depth to the whole dish. The key to avoiding gluey rice? We simply fluffed the rice with a fork to combine it with peas and capers instead of ­stirring.

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Ingredients

2 (12‑ounce) bone-in split chicken breasts, trimmed
3/4 teaspoon table salt, divided
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
2 celery ribs, sliced 1/4 inch thick
4 garlic cloves, minced
2 cups chicken broth
1 1/2 cups long-grain white rice, rinsed
3 bay leaves
3/4 cup frozen peas, thawed
4 teaspoons capers, rinsed
2 tablespoons chopped fresh oregano

Instructions

Pat chicken dry with paper towels and sprinkle with 1/2 teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Place chicken skin side down in pot and cook until well browned on 1 side, about 5 minutes; transfer to plate.

Add onion, celery, and remaining 1/4 teaspoon salt to fat left in pot and cook, using highest sauté function, until vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, rice, and bay leaves, scraping up any browned bits. Nestle chicken skin side up into rice and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to cutting board and discard skin, if desired. Tent with ­aluminum foil and let rest while finishing rice.

Discard bay leaves. Add peas and capers and gently fluff rice with fork to combine. Lay clean dish towel over pot, replace lid, and let sit for 5 minutes. Gently fold in oregano. Carve chicken from bones and slice 1/2 inch thick. Serve with rice.

Nutrition Facts

Per serving: Cal 470; Total Fat 8g; Sat Fat 2g; Chol 85mg; Sodium 870mg; Total Carbs 64g, Fiber 2g, Total Sugar 5g; Added Sugar 0g; Protein 35g 12 Green, 6 Blue, 6 Purple SmartPts

Spiced Chicken Soup with Squash and Chickpeas

reprinted with permission from Mediterranean Instant Pot

serves 6 to 8
total time 1 hour 20 minutes

Inspired by hararat, a North African blend of spices like cumin, coriander, and allspice (also called Libyan ­five-spice blend, or bzaar), we employed a blend of earthy spices with subtle heat. Hearty butternut cooked to silky perfection with the chicken under high pressure, and the canned chickpeas were simply warmed through, along with the shredded chicken, in the finished soup. Chopped cilantro added a final dose of herbal freshness.

2 tablespoons extra-virgin olive oil
1 onion, chopped
1 3/4 teaspoons table salt
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon ground ­coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground ­cardamom
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
7 cups water, divided
2 (12-ounce) bone-in split chicken breasts, trimmed
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
11/2 pounds butternut squash, peeled, seeded, and cut into 11/2‑inch pieces (4 cups)
1 (15‑ounce) can chickpeas, rinsed
1/2 cup chopped fresh cilantro

Using highest sauté function, heat oil in Instant Pot until ­shimmering. Add onion and salt and cook until onion is softened, about 5 minutes. Stir in tomato paste, garlic, coriander, cumin, ­cardamom, allspice, and cayenne and cook until fragrant, about 30 seconds. Stir in 5 cups water, scraping up any browned bits. Nestle chicken breasts and thighs in pot, then arrange squash evenly around chicken.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 20 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard skin and bones.

Using wide, shallow spoon, skim excess fat from surface of soup, then break squash into bite-size pieces. Stir chicken and any accumulated juices, chickpeas, and remaining 2 cups water into soup and let sit until heated through, about 3 minutes. Stir in cilantro and season with salt and pepper to taste. Serve.

Per Serving: Cal 190; Total Fat 7g; Sat Fat 1g; Chol 60mg; Sodium 700mg; Total Carbs 16g, Fiber 4g, Total Sugar 3g; Added Sugar 0g; Protein 20g, 4 Green, 2 Blue, 2 Purple SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes