Instant Pot Chicken and Rice

Ingredients

• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 medium onion (diced)
• 2 large carrots (thickly grated or julienned)
• 1 1/2 lbs boneless skinless chicken breast (or thighs, or tenders (trimmed and cut into 1" pieces)
• 2 tsp sea salt (divided)
• 1/4 tsp black pepper (ground)
• 4 cups low sodium chicken broth
• 2 cups Jasmine rice (un-rinsed)
• 1 head garlic (unpeeled, cut in half crosswise)
• 1/3 cup parsley (finely chopped, plus more to garnish)
• 1/2 cup shredded parmesan cheese (plus more to serve)

Instructions

1. Set a 6 Qt Instant Pot to saute on high heat and add butter, oil, chopped onion, grated or julienned carrots, and 1 tsp salt. Sautee, stirring occasionally for 5 minutes or until soft and golden.
2. Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes.
3. Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halves on top, cut-side down. Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure.
4. Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.