DREAMY INSTANT POT CHICKEN AND RICE Delish28

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Set Instant Pot to sauté mode. Add butter and let melt, then add garlic and onion. Sauté for 3-4 minutes. Add chicken and stir. Cook until no longer translucent, about 5 minutes. Add in rice, broth, and lemon juice. Stir well, bringing chicken pieces to top. Close lid and set valve to Sealing.

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Stir well, bringing chicken pieces to top. Secure lid on pot and set valve to Sealing. Set to Manual High Pressure for 8 minutes. When cook time is completed, let naturally release for 2 minutes, then carefully Quick Release remaining pressure. Stir well and season with parmesan, salt, and pepper to taste.

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Once pressure has released and valve has dropped, carefully remove lid. Remove chicken pieces and fluff rice with a fork. Shred or chop chicken as desired and return to the insert pot. Stir in the cream of chicken soup until combined. Then stir in 1 cup of shredded cheese until melted.

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Season the chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. Once the oil is shimmering, add chicken and cook for 3 to 4 minutes per side, or until golden brown. Remove chicken from the pot and set aside. Add the onion, celery and mushrooms and cook, stirring often, for 5 to 7 minutes, or until softened.

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Pat dry chicken with a paper towel. Then, season one side of the chicken generously with salt and black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Swirl the inner pot to ensure the oil covers the whole bottom of the inner pot. Add chicken in Instant Pot (seasoned side down), then brown this side for 5 minutes.

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Heat 1 tablespoon olive oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté setting until shimmering. Add the onion and garlic and cook, stirring occasionally until softened, about 3 minutes. Turn off the pressure cooker. Add the chicken and rice.

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Give a quick stir. Rinse the rice in a mesh colander under cold water. Drain and add to the instant pot. Stir for 1 minute to allow any excess fat to be absorbed by the rice. Pour in the chicken stock and stir. Cover and set to manual pressure on High for 5 minutes. Allow to naturally release for 5 more minutes.

DREAMY INSTANT POT CHICKEN AND RICE Delish28

Stir: Cook until it is almost tender and then add the chicken. Sprinkle the Italian seasoning and salt and pepper. Continue to sauté until no longer pink. Combine: Add in the chicken broth, rice, and mushrooms. Cover your instant pot and make sure it is in the sealed position. Cook on manual high for 8 minutes.

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Let the wine cook off for 1-2 minutes and then hit cancel on the Instant Pot to turn off the saute function. Add 2 cups of chicken broth, 1 teaspoon of salt, and ½ teaspoon of pepper to the inner pot and stir to combine. Place the rice into a fine mesh strainer and rinse well.

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Sautee, stirring occasionally for 5 minutes. 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.

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Add the onion, carrots, green bell pepper and sauté for 3 minutes until the onion softens and becomes translucent. Add the garlic and cook for another 30 seconds until fragrant. Add the chicken pieces, rice, chicken broth, salt, pepper, chicken bouillon to the instant pot and stir everything together. Close the lid.

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Set the Instant Pot pressure cook on high pressure for 6 minutes. When the cooking time is complete, allow for a natural pressure release for 3 minutes (do nothing), then quick release the remaining pressure. Carefully remove the lid and add the heavy cream, lemon juice, and lemon zest, stirring gently to combine.

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Rub chicken with 1 tablespoon oil, then season all over with salt and pepper to taste, and finish with the seasoning blend. Add chicken to pot, brown for 1-2 minutes on each side, then transfer to a plate. Add butter to the pot. Once melted, stir in garlic. Stir in rice along with dried herbs and salt and pepper to taste.

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Add olive oil, onion and garlic; sauté for 3-4 minutes, stirring occasionally. Press Cancel and add thyme, oregano and cumin; cook another 30 seconds, stirring constantly. Add remaining ingredients in the following order: chicken, carrots, rice, water, salt, pepper and bay leaves. Do not stir.

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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.

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Cook for 3-4 minutes, until the vegetables are softened. Next, add the rice and chicken broth. Stir everything together, making sure that all of the rice is submerged in the liquid. Close the lid of the Instant Pot, and set it to "Manual" for 12 minutes.After 12 minutes, allow the pressure to release naturally for 10 minutes, and then quick.