1 ½boneless skinless chicken breast or thighstrimmed and cut into 1’’ pieces
¼tspground black pepper
4c.low sodium chicken broth
½c.shredded parmesan cheeseplus more to serve if desired
Finely chopped parsley for garnish if desired
Set a 6 quart Instant Pot to saute on high heat. Add the butter and oil and let the butter melt. Then add the chopped onion, carrots and garlic. Saute, stirring occasionally for about 5 minutes, or until the onions are soft and golden.
Add the trimmed and cut chicken, salt and pepper to Instant Pot. Saute, stirring occasionally for about 5 minutes (chicken will not be cooked through).
Add ¼ c. chicken broth and deglaze but scraping the bottom of the pan to loosen any burnt pieces.
Add the rest of the chicken broth (3 ½ c.) to the pan along with rice and stir to combine.
Put the lid on the Instant Pot making sure the steam release knob is in the sealing position. Cancel the saute setting and then press the Manual button setting it to 10 minutes on high pressure.
When the cooking cycle is finished do a quick release of the pressure.
Open the lid and stir in ½ c. grated Parmesan cheese.
Serve immediately, garnished with parsley and more Parmesan cheese if desired.
I think it tastes best served right away, but the leftovers will keep for a few days in the fridge. If it’s thickened or dry, just add a splash of broth when yo warm it up and it will be delicious!