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Ingredients
Scale
- 4 tablespoons unsalted butter, cut into small pieces
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped white onion (approximately 1 medium onion)
- 2 tablespoons minced fresh garlic (approximately 4 large cloves)
- 1 ½ cups long-grain white rice, rinsed
- 3–4 cups chicken broth
- 2 tablespoons fresh lemon juice (juice from approximately 1 large lemon)
- 1 cup shredded or grated fresh parmesan, at room temperature
- 1 ½ teaspoons salt (more or less to taste)
- ¼ teaspoon black pepper (more or less to taste)
Instructions
- Set Instant Pot to Sauté mode and melt butter.
- Sauté onion and garlic until translucent.
- Add chicken and cook until opaque.
- Stir in rice, broth, and lemon juice; mix thoroughly.
- Secure the lid, set to Manual High Pressure, and cook for 8 minutes.
- Allow for Natural Release for 2 minutes, then perform Quick Release.
- Stir the mixture, add parmesan, salt, and pepper; adjust seasoning.
- Serve warm, garnished with additional parmesan if desired.
Notes
Rinse the rice to remove excess starch for fluffiness.
Adjust broth based on desired rice texture.
Allow time for Natural Release to prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 1
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 30
- Cholesterol: 90