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