Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds boneless skinless chicken breasts
  • 1 Tablespoon olive oil
  • salt and freshly ground black pepper (to taste)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried basil
  • 1 Tablespoon butter
  • 1 1/2 cups long grain white rice (, uncooked)
  • 1 1/2 cups low-sodium chicken broth
  • 1 Tablespoon lemon juice
  • 1/4 cup fresh basil leaves (, chopped)

Instruction

  • Cut chicken into bite size pieces and season with salt, pepper, garlic powder, onion powder and dried basil.
  • Turn instant pot on to saute setting. Add oil. Once hot, add chicken and cook, tossing to cook on all sides for 1 minute (chicken will not be cooked through.) Remove chicken to a plate and set aside.
  • Turn Instant pot off.
  • Add butter to the instant pot and use a a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • Add the rice, chicken broth and lemon juice. Place chicken pieces on top.
  • Cover and seal the Instant Pot. Cook on high pressure (manual) for 3 minutes. Allow the pressure to release naturally for 10 minutes, and then vent to release remaining pressure.
  • Remove lid and sprinkle fresh basil over the rice. Gently fluff the rice mixture with a fork (don't stir it).
  • Serve immediately, garnished with extra chopped fresh basil, if desired.