This recipe can be made fully in instant pot but took me 2 hours since sauté in instant pot is slow. Will prob be faster on stove to sauté meat and veggies then add to instant pot …. Makes almost a full 6 quart instant pot but I can probably add 1-2 more cups rice to make it very full next time ….

*** reheats well! Can also FREEZE! Or MAKE AHEAD and reheat with butter and splash of broth (I’ve used chicken or beef broth) on stove.

Turn on the Instant Pot. Using the “Saute” function on the Instant Pot, adjust the heat to “More”. Add the oil and when the oil is hot, brown the chicken in batches, until golden brown on both sides.

Don’t crowd. As you brown on batch of meat, remove it from the Instant Pot and set it aside in another bowl. If the bottom of the Instant Pot starts to burn, pour in a bit of water, scrape out the burned bit, pour out the water, wipe out the inner chamber and start again.

When you start a new batch of chicken browning in the Instant Pot, add a bit more oil, enough to cover the bottom of the pot, and heat it up until the oil is shimmering again before adding the beef. This should happen very quickly. Remove meat from pot.

Add more oil, if needed, heat it again and add the onions, carrots and garlic. Season with salt and ground black pepper to taste.

Mix to combine and cook for about 5 minutes, until the vegetables start to soften.

Return the meat to the Instant Pot and season with more salt, ground black pepper, paprika, cumin and other dry herbs or seasoning blends that you like.

Pour in about 1 cup of water or chicken broth, enough to just cover the meat and vegetables. (I sauted in instant pot and there was enough liquid that I didn’t add water or broth in this step). (If adding any liquid then measure how much so you know how much left to add to rice not to mess up ratio) Add the bay leaf. Cover the Instant Pot with the lid and sauté for 10-15 mins.

Add the rice, spreading it out on top of the meat and vegetables, being careful not to mix it in too much, leaving it on the top layer.

Pour in another 3 cups of chicken broth (I used a total of 4 cups broth) on top of the rice, once again being careful not to disturb the rice too much. Add about 1 teaspoon of salt to the water. Make holes in rice with back of wooden spoon. Cover the Instant Pot again and turn the valve to “Sealing”.

Cook on High Pressure, for 3 minutes. When the Instant Pot turns off, let it stand for 7 - 10 minutes and then use the Quick Release option to release the pressure and open the Instant Pot. Use a fork to fluff up the rice and mix the rice with the beef and vegetables.

Garnish with parsley. 🌿 serve with pickles!