1-First Step: Prep and mise en place* Trim and pat dry 1 to 1.5 pounds boneless skinless chicken (breasts or thighs). Cut into 1- to 1.5-inch pieces for even cooking, or leave whole if you prefer shreddable results after cooking.* Rinse 1.5 cups long-grain white rice under cold water until the water runs clear. If using brown rice, do not rinse vigorously as it can remove nutrients; a quick rinse is fine.* Dice 1 medium onion, mince 3 cloves garlic, and slice 2 carrots. Measure spices: 1 tsp ground cumin, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and set aside 2 bay leaves.

2-Second Step: Sauté aromatics and spices* Set the Instant Pot to Sauté mode and add a tablespoon of oil. When hot, add the diced onion and sauté for about 3 minutes until translucent.* Add the minced garlic, 1 tsp ground cumin, 1 tsp dried thyme, and 1 tsp dried oregano. Sauté with the onion and garlic for about 30 to 60 seconds until fragrant. This step blooms the spices and builds a savory foundation for the Instant Pot Chicken And Rice.

3-Third Step: Layer chicken, vegetables, rice, and broth* Turn off Sauté. Add the pieces of chicken and the sliced carrots into the pot. Pour in the rinsed rice, then pour 2 cups low-sodium chicken broth over the rice and chicken. Do not stir the rice mixture once layered; keep the rice level for even cooking and to avoid burn warnings.* Sprinkle 1 tsp salt and 1/2 tsp black pepper on top and tuck in 2 bay leaves.

4-Fourth Step: Pressure cook (timing for white vs. brown rice)* Adjust the cook time depending on rice choice:* White rice: Seal the Instant Pot and set to High Pressure for 10 minutes. After the cook cycle finishes, perform a quick release. Fluff gently with a fork.* Brown rice: Seal the Instant Pot and set to High Pressure for 22 minutes. Allow a natural release for 10 to 12 minutes, then release any remaining pressure. Brown rice needs the longer pressure time to cook thoroughly and to help the chicken reach safe internal temperatures when using frozen pieces (see tips).

5-Final Step: Finish and serve* Open the lid, remove and discard the bay leaves. Stir in 2 tablespoons of chopped fresh herbs like parsley, dill, cilantro, or sliced green onion to brighten the dish right before serving.* Serve hot. If rice seems undercooked, stir gently and let sit covered for five minutes, then check again. For mushy rice, reduce pressure time slightly next time.