A quick and easy Mexican inspired family dinner for busy weeknights!
Preheat Instant Pot on 'saute'
Add in the avocado oil, then saute onion for a couple of minutes to soften.
Add in the rice. You want the rice to start to toast an turn golden a bit, this adds more flavor.
Meanwhile, in a a glass measuring cup, mix the broth, reserving 1/2 cup, with all the spices and salt, set aside. In another container, use the remaining 1/2 cup broth and whisk with the tomato paste, (we keep it separate to avoid that pesky 'burn notice' on the newer, more sensitive Instant Pots!
Add in the garlic in with the rice and onions, saute a minute more. Hit 'cancel.'
Pour in the broth/spice mixture. Using a utensil to deglaze the bottom of the pot and ensure there are no stuck rice pieces (again, this is a preventative to the burn notice). Place the chicken thighs or tenderloins in, nestling them in. Pour the reserved tomato/broth mix over the top, very gently swirl to mix just barely. Shove any rice or onion pieces stuck on the sides above the liquid back into the broth, and lock on the lid (ensure the pressure gauge is closed to NOT venting), and set 'manual' time for 5 minutes.
As soon as the timer beeps, hit 'cancel'. Let the pressure come down naturally for at least 10 minutes, then vent and serve! May mash the chicken around to shred it prior to serving if desired.
Serve with the optional garnishes!
Recipe via tessadomesticdiva.com