Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds chicken breasts (about 2-3 breasts, cut into bite-sized pieces)
  • 1 medium onion (chopped)
  • 4 tablespoons butter
  • 3 cloves garlic (minced)
  • 3-4 cups chicken broth (see Notes)
  • 1 ½ tablespoons lemon juice (juice from approximately 1 lemon)
  • 1 ½ cups long-grain white rice (rinsed, see Notes)
  • 1 cup fresh parmesan cheese (shredded or grated)
  • 1 ½ teaspoons salt (more or less to taste)
  • ¼ teaspoons black pepper (more or less to taste)

Instruction

  • Set Instant Pot to sauté mode. Add butter and let melt, then add garlic and onion. Sauté for 3-4 minutes.
  • Add chicken and stir. Cook until no longer translucent, about 5 minutes. Add in rice, broth, and lemon juice. Stir well, bringing chicken pieces to top. 
  • Secure lid on pot and set valve to Sealing. Set to Manual High Pressure for 8 minutes.
  • When cook time is completed, let naturally release for 2 minutes, then carefully Quick Release remaining pressure. Stir well and season with parmesan, salt, and pepper to taste. Add a little more chicken broth, if desired, to reach desired consistency - optional.
  • If you find liquid still remaining on the top of your Instant Pot chicken and rice after cooking, stir well and turn on Sauté mode to fully incorporate.