This recipe I’m posting can really be made all year round but it’s best enjoyed in the Fall and Winter. It’s savory and creamy and has a true feeling of comfort to it and you can easily eat to much of it.
Instant Pot Garlic Chicken and Rice
1.5lbs chicken breast, boneless, skinless
1 tbsp butter
2 ½ water
2 cups heavy cream
10.5 oz cream of chicken condensed soup
2 cups long grain white rice
1 tbs garlic powder
1tsp onion powder
1tsp salt
1tsp pepper
2 cups parmesan cheese shredded
2 tsp parsley flakes
1.Slice the chicken into cubes2.Turn the instant pot on to saute normal3.Add butter to the pot while its heating up4.Add the chicken breast cubes to the pot and cook until almost no pink remains5.Add the water, heavy cream, and cream of chicken soup to the pot and stir gently6.Add the rice and garlic powder, onion powder, salt and pepper to the pot. DO NOT STIR.7.Place the lid on the instant pot, lock it in place and turn the steam release handle to the sealing position8.Pressure cook on high for 7 minutes9.Once the instant pot is done cooking, immediately turn the steam release handle to do a quick release10.Once the float valve is all the way down remove the lid11.Add the shredded parmesan and parsley flakes to the pot12.Stir well until the cheese is all melted