1.5 lb chicken thighs 2 tsp ground cumin 1 tsp dried oregano 1 tsp paprika 1 tsp garlic powder 1.5 tsp salt 0.5 tsp black pepper 2 tbsp oil 1 large onion, diced 1 bell pepper, diced 4 garlic cloves, minced 2.5 cups chicken broth 2 cups short-grain brown rice, rinsed 1 cup dried lentils, rinsed 1 (14.5 oz) can diced tomatoes, undrained 2 cups frozen green beans (optional) 1 lime, juiced
1. Rub chicken thighs with cumin, oregano, paprika, garlic powder, salt, and pepper. 2. Set Instant Pot to Saute (high) add oil and brown chicken 2–3 min per side remove to a plate. 3. Add onion and bell pepper, cook ~3 min until softened add minced garlic, stir 30 sec. 4. Pour in broth, scraping the bottom thoroughly press Cancel. 5. Add rice and lentils, press under the liquid lay chicken on top with its juices pour tomatoes over everything last — do NOT stir. 6. Lock the lid, valve to Sealing, High Pressure for 22 minutes. 7. Natural release 10 minutes, then vent the rest. 8. Remove chicken, shred with two forks, return to the pot. 9. Stir in frozen green beans (if using), lid back on, let sit 10 minutes to heat through. 10. Squeeze lime over the top, adjust salt to taste. 11. Serve as prepared.
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