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.