Lemony Chicken and Asparagus Rice

This meal is a far leap from your grandma’s chicken and rice but one that will soon become a staple.

Makes 4 to 6 servings

1 cup long-grain brown rice

2 tablespoons olive oil, divided

1 cup chopped carrot

4 cloves garlic, minced

1 pound fresh asparagus, trimmed and chopped into 1-inch pieces

1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces

1 tablespoon chopped fresh

thyme

2 teaspoons kosher salt

1¼ cups low-sodium chicken broth

1 tablespoon lemon zest, finely

chopped

Garnish: fresh thyme leaves

Place rice in a medium bowl, and rinse with cold water; drain, and repeat until water runs clear, 3 to 4 washings. Drain rice; set aside.

Select SAUTE feature on Instant Pot. Add 1 tablespoon oil to pot, and heat until hot. Add asparagus; cook, stirring frequently, until crisp-tender, 3 to 4 minutes. Transfer asparagus to a medium bowl; set aside.

Add remaining 1 tablespoon oil to pot. Add carrot and garlic; cook, stirring frequently, until crisp-tender, 2 to 3 minutes. Select CANCEL feature. Add chicken, thyme, and salt to pot; stir until combined. Arrange chicken mixture in an even layer. Add rice in an even layer on top of chicken mixture. Add broth, making sure rice is submerged; do not stir. Cover and lock lid. Select MANUAL feature. Pressure cook on HIGH for 25 minutes.

Let pressure release naturally for 15 minutes; using the handle of a wooden spoon or long tongs, carefully release remaining pressure. Let stand for 15 minutes. Uncover; stir in asparagus and zest. Garnish with thyme, if desired. Serve immediately.