1poundboneless skinless chicken breastscut into 1" pieces
1teaspoonKosher salt
½teaspoonfreshly ground black pepper
2Tablespoonsolive oil
3½cupschicken broth
1½cupswhite ricerinsed to remove excess starch
1teaspoongarlic powder
1teaspoononion powder
1cupgrated parmesan cheese
1cupfrozen peas
Instructions
Set your Instant Pot to saute mode and preheat. While it heats, season the chicken with salt and pepper and rinse your rice in a mesh strainer under cold water until the water runs clear.
Add olive oil to the pot , then add the chicken and cook for 3-4 minutes stirring occasionally until lightly browned on all sides. Turn off the pot then add ½ cup of chicken broth and scrape up any brown bits from the bottom of the pot.
Add in the remaining chicken broth, rice, garlic powder, and onion powder, then stir. The chicken should rise to the top and the rice will sink to the bottom of the pot.
Secure the lid and set to Manual High Pressure for 8 minutes.
After cooking, allow pressure to release naturally for 2-3 minutes, then vent the remaining pressure until the pin drops.
Remove the lid and stir in the parmesan cheese and peas. Let sit for a few minutes until the peas are warmed through, then serve.