Eosinophilic Esophagitis Friendly Instant Pot Turmeric Chicken and Brown Rice
Total time1 hr 15 min
Prep time15 min
Cook time45 min
5.0(3)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 1 ½ cups long-grain brown rice, rinsed
- 2 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes, with juices
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper. Set the Instant Pot to Sauté (high). Once the display reads 'Hot,' add the olive oil and swirl to coat.
- 2
Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside.
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