Instant Pot Chicken Porridge

Besides the fact that I made a total mess of the kitchen today at every step (starting with accidentally forgetting to put water into the oatmeal this morning before I put the bowl into the microwave), this came out fabulously and is worth making now while it’s wintry somewhere – although here it’s 70 degrees, but, whatever.  I will definitely make this again and again.  Everyone inhaled it, veggies and all.

Ingredients:

• Three boneless, skinless chicken thighs
• 1/2 an onion, finely diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 parsnip, (yes, you guessed it), diced
• 1 smallish turnip, diced
• bayleaf, herbs de provance, salt, pepper
• 2 cups arborio rice

Steps:

1. Saute the onion and aromatics using the “saute” feature on the pot until onions are browned
2. Add everything else
3. Add 10 cups of water
4. Set the pressure cooker feature on high for 20 minutes
5. When it’s done, use slow release.  I tried using the fast release and it just added to the list of things that made a total mess of my kitchen for the day, squirting ricey broth everywhere.
6. Shred the chicken (it will just fall apart)
7. Serve piping hot (unless you have kids, in which case, pop an ice cube in there before serving).
8. Enjoy!