Ingredients
- 2 tablespoons unsalted butter divided
- 1/2 cup onion diced
- 1 tablespoon garlic minced
- 1 cup long grain white rice
- 1 cup water
- 1 1/2 teaspoons seasoning salt
- 1/4 teaspoon onion powder
- Pinch of pepper
- 2 cups broccoli cut into tiny pieces
- 2 cups cooked chicken breast shredded (about 1 large breast)
- 1 cup mild cheddar cheese grated and tightly packed (3 ounces)
Instructions
- Melt 1 tablespoon of the butter in your Instant Pot on 'Sauté' mode. Once melted, add in the onion and cook until it just begins to soften, about 2-3 minutes. Then, add in the garlic and cook an additional minute or two until it begins to brown.
- Place the rice in a fine sieve and wash with water until the water runs clear. Add it into the Instant Pot along with the 1 cup of water, the salt, onion powder, and pepper, stirring to combine.
- Cover the Instant Pot (make sure it's set to 'Sealing') and cook on manual high pressure for 4 minutes. Once cooked, let steam release naturally (about 16 minutes).
- Once the steam has released naturally, open the Instant Pot and fluff the rice with a fork, stirring in the last tablespoon of butter. Stir in the broccoli, cover, and let sit 15-20 minutes until the broccoli is tender.
- Stir in the chicken and cheese until melty and combined.
- Serve and enjoy.
