Ingredients
Main Ingredients
- 4 tablespoons unsalted butter, cut into small pieces
- 1 ½ pounds boneless, skinless chicken breasts (approximately 2–3 large 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 (3 cups for firmer rice; 4 cups for softer, soupier rice)
- 2 tablespoons fresh lemon juice (juice from approximately 1 large lemon)
- 1 cup shredded fresh parmesan cheese, at room temperature
- 1 ½ teaspoons salt (more or less to taste)
- ¼ teaspoon black pepper (more or less to taste)
Instructions
- Prepare Instant Pot: Set the Instant Pot to Sauté mode. Add the unsalted butter to the insert and allow it to melt completely.
- Sauté Aromatics: Once the butter has melted, add the chopped white onion and minced garlic to the pot. Stir to combine and sauté for about 5 minutes, or until the onions become soft and translucent, releasing their rich flavor.
- Cook Chicken: Add the bite-sized chicken breast pieces to the pot. Sauté the chicken while stirring occasionally for approximately 5 minutes, until the pieces are opaque all around but not fully cooked through.
- Add Rice and Liquid: Add the rinsed long-grain white rice, chicken broth (choose 3 cups for firmer texture or 4 cups for softer rice), and fresh lemon juice to the Instant Pot. Stir everything together thoroughly, making sure to scrape the bottom to loosen any stuck bits of onion or garlic to prevent burning.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the Manual or High Pressure setting and set the timer for 8 minutes. The Instant Pot will take a few minutes to pressurize before the countdown starts.
- Pressure Release: When the cooking time is complete, allow the Instant Pot to naturally release pressure for 2 minutes. After 2 minutes, carefully perform a quick pressure release to release any remaining steam. Remove the lid cautiously to avoid steam burns.
- Incorporate Liquids and Cheese: Stir the chicken and rice mixture well. If there is excess liquid, turn on Sauté mode and stir until the liquid is absorbed into the rice. Then add the shredded parmesan cheese, salt, and black pepper. Stir to combine everything evenly. Taste and adjust seasoning or add more cheese, salt, pepper, or lemon juice as preferred.
- Serve: Portion the cheesy chicken and rice mixture into bowls or plates. Garnish with additional parmesan cheese if desired and serve warm for a comforting meal.
Notes
- Rinsing the rice before cooking removes excess starch and helps prevent the rice from becoming overly sticky or mushy.
- Adjust the amount of chicken broth depending on your preferred rice texture: use 3 cups for firmer rice and 4 cups for a softer, almost soup-like dish.
- Fresh parmesan cheese melts best and provides a richer flavor than pre-grated or powdered varieties, so use freshly shredded if possible.
- Natural release for more than 2 minutes can cause the rice to overcook and become mushy, so adhere closely to the instructions for optimal texture.
- For added flavor, garnish with fresh herbs like chopped parsley or basil if available.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
