Instant Pot Chicken and Rice
3 lbs. chicken breasts, cubed
1 teaspoon dried herbs (we used herbes de Provence but Italian seasoning would work too)
1 large onion, chopped
4 cloves garlic, minced
8 tablespoons butter
3 cups Delta Blues Rice long grain white rice
8 cups reduced sodium chicken broth
Juice of 1 lemon
8 ounces Parmesan cheese, freshly grated
Freshly ground black pepper
Season the cut up chicken breasts with salt, pepper, garlic powder, and dried herbs.
Set the Instant Pot to high saute. Once it has preheated, add the butter. After the butter has melted, add the onions and saute for about 3 minutes. Add the seasoned chicken and garlic and cook for 4-5 minutes. Add in the rice, broth, lemon juice, and 2 teaspoons of salt. Stir to incorporate the ingredients, and as you are stirring, lift the chicken pieces up so they are not sitting on the bottom of the pot.
Seal the lid and set the Instant Pot to cook on high pressure for 8 minutes.
When the pressure cooking is complete, allow it to naturally release for 2 minutes then quick release the remaining pressure. Stir to incorporate any remaining liquid. Stir in the parmesan cheese and freshly ground black pepper. Season to taste and enjoy.
*This recipe is designed to be very creamy and is reminiscent of risotto. Make sure to only naturally release for 2 minutes or the rice will become gummy and the chicken will over cook.
*We used an 8 quart Instant Pot to make this recipe; it easily serves 8-10, but depending on who's eating, you could stretch it. If you want to make a smaller amount, cut the amounts by half and cook in a smaller Instant Pot.