Lemon-Garlic Harissa Chicken with Sautéed Onions and Rice

1.In a bowl, combine the harissa paste, miso paste, lemon juice, lemon zest, minced garlic, salt, and pepper to create a marinade.

2.Add the chicken thighs to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.

3.Set your Instant Pot to the 'Sauté' function and add the butter. Once melted, add the sliced onions and sauté until they are soft and translucent, about 5-7 minutes.

4.Remove the sautéed onions from the pot and set aside.

5.Add the marinated chicken thighs to the Instant Pot and sear them for about 3-4 minutes on each side until browned.

6.Once the chicken is browned, add the diced carrots and sauté for an additional 2 minutes.

7.Pour in the chicken broth and stir to combine, scraping any browned bits from the bottom of the pot.

8.Close the lid of the Instant Pot, set the valve to sealing, and cook on high pressure for 10 minutes.

9.Once the cooking time is complete, allow for a natural release for 5 minutes, then switch to a quick release to release any remaining pressure.

10.While the chicken is cooking, rinse the rice under cold water until the water runs clear. In a separate pot, combine the rinsed rice with 4 cups of water, bring to a boil, then reduce to low heat, cover, and simmer for 15-20 minutes until the rice is fluffy and cooked through.

11.Once the chicken is done, remove it from the Instant Pot and shred it with two forks. Stir the sautéed onions back into the chicken mixture.

12.To serve, place a generous scoop of fluffy rice on each plate, top with the harissa chicken and onions, and garnish with fresh parsley.