1 tbsp olive oil 1 lb chicken breasts or thighs, cut into bite-sized pieces 1 small onion, diced 2 stalks celery, sliced 1 medium carrot, diced (optional) 2 cloves garlic, minced 1–2 tbsp fresh ginger, minced (or 1 tsp ground ginger) 1 cup brown or green lentils, rinsed 1/2 cup long-grain white rice, rinsed 5 cups chicken broth 1/2 tsp dried thyme 1/2 tsp dried oregano 3–4 green onions (scallions), sliced salt and black pepper to taste
1. Turn Instant Pot to Saute mode, heat olive oil, add onion, celery, and carrot, cook 3–4 minutes until softening. 2. Add garlic and ginger, stir constantly for 1 minute until fragrant. 3. Add chicken pieces, season with salt and pepper, sear 2–3 minutes to brown outside. Turn off Saute. 4. Pour in 1/2 cup chicken broth, scrape up browned bits with wooden spoon. 5. Add lentils, rice, white and light green parts of green onions, and remaining broth stir well. 6. Secure lid, set valve to Sealing, select Manual/Pressure Cook on High Pressure for 10 minutes (18–22 if using brown rice). 7. Natural Pressure Release for 10 minutes, then Quick Release remaining steam. 8. Remove lid, stir, season with salt and pepper to taste add broth or water if too thick. 9. Ladle into bowls, garnish with reserved dark green onion tops, serve hot.
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