Instant Pot Chicken And Rice

Ingredients

• 2 Tbsp [olive oil](https://amzn.to/4fIgeYp)
• 2 Tbsp unsalted butter
• 1 [medium onion](https://natashaskitchen.com/how-to-chop-an-onion-a-video-tutorial/), diced
• 2 large carrots, thickly grated or [julienned](https://amzn.to/34TAenr)
• 1 1/2 lbs boneless skinless chicken breast, or thighs, or tenders (trimmed and cut into 1" pieces)
• 2 tsp [sea salt](https://amzn.to/3BW7Si0), divided
• 1/4 tsp black pepper, ground
• 4 cups [low sodium chicken broth](https://natashaskitchen.com/chicken-stock-chicken-bone-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

Steps

1. Set a [6 Qt Instant Pot](https://amzn.to/33Ou32w) to saute on high heat and add butter, oil, chopped onion, grated or [julienned](https://amzn.to/34TAenr) 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.