Instant Pot Lemon-Dill Chicken and Rice

Prepare the ingredients: Peel and finely dice 2 medium carrots. Mince 3 garlic cloves. Finely chop 1/4 cup fresh dill. Grate 1 tsp of lemon zest from the whole lemon, then squeeze out 3 tbsp of fresh lemon juice. Pat dry 2 lb boneless skinless chicken breasts and cut them into even 2-inch chunks. Rinse 1 cup long-grain white rice in cold water until the water runs clear, then drain thoroughly.

Set the Instant Pot to SAUTÉ mode. Melt 1 tbsp unsalted butter in the inner pot, then add the diced carrots and minced garlic. Sauté for 2 minutes until fragrant.

Add the rinsed 1 cup white rice to the pot. Stir constantly for 1 minute to toast the rice grains in the butter. Turn off SAUTÉ mode.

Pour in 1 cup chicken broth and 3 tbsp lemon juice. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot to prevent a burn warning. Stir in 1 tsp lemon zest, half of the chopped dill (about 2 tbsp), 1/2 tsp salt, and 1/4 tsp black pepper.

Arrange the 2 lb chicken chunks in an even, flat layer on top of the rice. Do not stir.

Secure the Instant Pot lid and set the steam release valve to SEALING. Cook on MANUAL/HIGH PRESSURE for 8 minutes.

When the cooking time ends, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to VENTING to quick-release any remaining steam.

Carefully open the lid. Remove exactly half of the cooked chicken chunks (approximately 1 lb) from the pot and transfer them to an airtight container; let cool slightly, then cover and refrigerate to reserve for the Day 5 fajitas.

Gently fluff the remaining chicken, rice, and carrots in the pot with a fork. Stir in the remaining 2 tbsp of fresh dill, adjust seasoning with salt and pepper to taste, and serve hot.