Turkish Pilaf with Chicken and Chickpeas

active time:  10 minutes

total time:  35 minutes

serves 4

2 tbsp extra-virgin olive oil

1 cup diced onion

1 cup basmati rice, rinsed and drained

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 cup water

1/2 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

1 (15.5oz) can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas

1 tbsp butter

1.  In the Instant Pot, combine the olive oil, onion, rice, salt, pepper, and water.  Stir well.

2.  Evenly distribute the chicken and chickpeas on top of the rice mixture.  Do not stir.

3.  Secure the lid on the Instant Pot.  Close the pressure-release valve.  Select PRESSURE COOK/MANUAL and set the pot at High pressure for 4 minutes.  Allow the Instant Pot to sit undisturbed for 10 minutes, then release any remaining pressure.

4.  Open the lid of the Instant Pot.  Stir in the butter.  Taste for seasoning and transfer to a large serving bowl.  Serve warm with the vegetable of your choice.

calories        436

total fat           14g

saturated fat      3g

sodium            873mg

total carbs       54g

fiber                8g

sugar            7g

protein        24g

egg-free, nut-free, gluten-free, soy-free, 10 ingredients or less