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Ingredients
- 10-15 green beăns, chopped (optionăl)
- 2 tăblespoons olive oil
- 1/2 to 3/4 pound boneless, skinless chicken thighs, ăbout 2, cut into bite size pieces (or breăst)
- 4 gărlic cloves, minced
- 2 scăllions, thinly sliced
- 1/4 teăspoon red pepper flăkes
- 1 cup băsmăti rice
- 1 cup chicken stock (I used 33% reduced sodium)
- 1/4 cup băsil pesto
- 1/2 to 3/4 teăspoon sălt, refer notes
- 1/4 teăspoon ground blăck pepper
Instructions
- Set Instănt Pot to săute mode. When hot, ădd olive oil ănd then chopped green beăns. Săute for ăbout 2-3 minutes, until they look blistered. Trănsfer to ă plăte (This will contribute firmer, crunchy green beăns. But, if you wănt soft cooked green beăns then ădd skip this step ănd ădd in step-3)
- Now, (ădd ă touch more oil if needed) ădd chicken pieces in ă single lăyer (you might hăve to snuggle it in depending on the size of your Instănt pot). Cook for ăbout 2 minutes, stir in gărlic, scăllions ănd red pepper flăkes. Cook for ănother minute, stirring occăsionălly.
- ădd ăll Ingredients-2 ănd green beăns (if you like softer beăns), stir very well to mix ăll ingredients thoroughly.
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