- 2 carrots, diced
- 250 g chicken cut into ½ ’’ pieces
- 1 finely chopped onion
- 1/4 cup olive oil
- 2 cups chicken broth
- 2 cups of tomato juice
- 14 oz diced tomato
- 1 cup long grain rice
- Add all the ingredients into the instant pot.
- Cook for 10 minutes at high pressure with the valve closed.
- Shred the chicken with two forks.
- Leave to cook over low heat for another 10 minutes.
- To serve hot.