Instant Pot Creamy Parmesan Chicken and Rice

By Sprig Originals ✓ · with credit

Adapted from natashaskitchen.com

Tender chicken and jasmine rice pressure-cooked together with sweet carrots, a whole head of garlic and a handful of parmesan, so it turns out creamy like risotto without any stirring. One pot, about 30 minutes, and enough to feed a crowd or stock the fridge.

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, trimmed and cut into 1-inch pieces
• 2 tsp sea salt, divided
• 1/4 tsp ground black pepper

• 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-quart Instant Pot to Sauté on high. Add the butter and olive oil, then the diced onion, grated carrots and 1 tsp of the salt. Cook, stirring now and then, for about 5 minutes, until the vegetables are soft and lightly golden.
2. Add the chicken pieces along with the remaining 1 tsp salt and the black pepper. Keep sautéing for another 5 minutes, stirring occasionally, so the chicken picks up a little colour on the outside.
3. Pour in the chicken broth, add the un-rinsed jasmine rice and stir to combine, scraping the bottom so nothing sticks. Sit the two garlic halves on top, cut sides down — don't stir them in.
4. Lock the lid on, set the valve to sealing and cook on Manual/Pressure Cook high for 10 minutes. When the timer ends, quick-release the pressure, keeping your hand clear of the steam.
5. Lift out and discard the garlic halves (or squeeze the soft cloves back in if you want them), then stir in the parmesan and chopped parsley until the rice turns creamy. Let it sit 2 minutes to thicken, then serve with extra cheese and parsley on top.

Chef's tips

Nutrition (per serving, estimated)

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