DIRECTIONS
1
Press "Sauté" and let bottom of pot heat up. Grease with cooking spray. Mix spices, salt and pepper in a small bowl, then toss diced chicken in seasoning. Add chicken to Instant Pot, stirring to sear on all sides. Remove and reserve.
2
Add chopped onion, celery, green pepper, garlic, salt and pepper to Instant Pot, stir to deglaze the pan and cook until vegetables soften (about 2 minutes).
3
Add rice and stir to mix and coat (about 30 seconds). Add crushed tomatoes and chicken broth. Close lid then turn release valve to “Sealed” position.
4
Press “Cancel,” then “Manual” and set for 20 minutes to cook brown rice. (The “Rice” button defaults to 3-8 minutes to cook white rice.) When timer goes off, turn vent on lid to release steam then open when venting is complete.
5
Add chicken, sausage and shrimp. Press “Cancel,” then “Manual,” set for 2 minutes, then cover, seal and cook. When timer goes off, turn vent on lid to release steam then open when venting is complete.
6
Portion and garnish with fresh parsley.
7
PC: Arthur Bovino