# Instant Pot # Chicken and Rice - 1.5-2Lbs Chicken (I use thighs, breasts should work) - 1 medium onion chopped - 4 tablespoons butter - 3 cloves garlic minced - 3.5 cups chicken broth - 1 ½ tablespoons lemon juice - 1 ½ cups white rice - 1 cup parmesan cheese - 1 ½ teaspoons salt plus more or less to taste - ¼ teaspoons black pepper plus more or less to taste 1. Set instant pot to saute and melt butter 2. Add onion and garlic, cook until onion soft (~3 minutes) 3. Add chicken turn/cook until outside is no longer pink (~5 minutes) 4. Add rice, lemon juice, chicken broth. Stir 5. Pressure cook on high for 8 minutes 6. Natural release for 2 minutes, then quick release (rice will be a bad texture if you leave it too long) 7. Add parmesan, salt, and pepper