Ingredients

The following ingredients have 4 Servings
  • 3 Tablespoons Butter
  • 1 Medium Yellow Onion (Diced)
  • 1 1/2 Pounds Boneless Skinless Chicken Breasts (Cut into bite sized pieces)
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Salt
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Pepper
  • 3 Cups Chicken Broth
  • 1 1/2 Cups Long Grain White Rice
  • 3 Cups Fresh Broccoli Florets
  • 1 Cup Freshly Grated Parmesan Cheese

Instruction

  • Turn the Instant Pot on to saute mode and add the butter.
  • Once the butter is melted, add in the onion and cook stirring occasionally for 2-3 minutes until beginning to soften.
  • Season the chicken with the garlic powder, salt, onion powder, oregano, and pepper.
  • Add the chicken to the pot with the onion and cook, stirring occasionally just until the chicken is golden, about 3-4 minutes.
  • Pour about 1/4 cup of the chicken broth into the pot and use a wooden spoon to deglaze any browned bits from the bottom of the pot.
  • Turn the pot off and stir in the rice, and the remaining broth. Place the lid on the pot and set the valve to sealing.
  • Place the instant pot on manual, high pressure for 5 minutes cook time.
  • Once the cook time is up, allow the pot to come to pressure naturally for 5 minutes.
  • Do a quick release and stir in the broccoli. Allow to sit for 5 minutes.
  • Turn the pot off and stir in the parmesan cheese.
  • Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.