Ingredients
Butter and Aromatics
- 4 tablespoons unsalted butter, cut into small pieces
- 1 cup chopped white onion (approximately 1 medium onion)
- 2 tablespoons minced fresh garlic (approximately 4 large cloves)
Chicken and Rice
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces (about 2–3 large breasts)
- 1 ½ cups long-grain white rice, rinsed
- 3-4 cups chicken broth (3 cups for firmer rice, 4 cups for softer, soupier rice)
Finishing Ingredients
- 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 and Melt Butter: Set your Instant Pot to Sauté mode and add the 4 tablespoons of unsalted butter. Allow the butter to melt completely before proceeding.
- Sauté Aromatics: Add the chopped onion and minced garlic to the melted butter. Stir to combine and sauté for about 5 minutes until the onions are soft and translucent, releasing their flavors.
- Add Chicken Pieces: Place the bite-sized chicken pieces into the Instant Pot and cook, stirring occasionally, for approximately 5 minutes. Cook until the chicken pieces are opaque on all sides.
- Add Rice, Broth, and Lemon Juice: Stir in the rinsed long-grain white rice, chicken broth (choose 3 cups for firmer rice or 4 cups for softer rice), and fresh lemon juice. Mix well, scraping the bottom of the pot to loosen any stuck bits to prevent burning.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select Manual High Pressure mode and set the cook time for 8 minutes. The pot will take time to reach pressure before starting the timer.
- Release Pressure: When cooking ends, let the pressure release naturally for 2 minutes. Do not exceed 2 minutes to avoid overcooking the rice. Then, carefully perform a quick release to remove any remaining pressure. Remove the lid with caution due to hot steam.
- Stir and Adjust Consistency: Stir the chicken and rice mixture thoroughly. If there is excess liquid, turn the Instant Pot back to Sauté mode and gently stir until the liquid fully absorbs into the rice.
- Add Parmesan and Seasoning: Stir in the shredded Parmesan cheese, salt, and black pepper. Taste and adjust seasoning or add extra Parmesan, salt, pepper, or lemon juice as desired for balanced flavor.
- Serve: Divide the cheesy chicken and rice mixture into portions. Garnish with additional Parmesan cheese if preferred and serve warm for a comforting meal.
Notes
- Rinsing the rice helps to remove excess starch and prevents the dish from becoming gummy.
- Adjust the amount of chicken broth depending on your texture preference for the rice; less for firmer rice, more for a softer, almost risotto-like texture.
- Fresh Parmesan cheese melts better and adds superior flavor compared to pre-grated varieties.
- Use caution when releasing pressure from the Instant Pot as hot steam can cause burns.
- This recipe can be doubled but ensure not to exceed the maximum fill line of your Instant Pot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
