Eitreih'hveinn Recipe Exchange III

For the past few years,the Morale Department asked you to share your favorite fall recipes. This year, we're asking you to do it again. The idea is simple; share a recipe, and try a recipe. Food is like time travel, when are you taking us?
Happy Eitreih'hveinn,
Plazma

Oops, posted it in the wrong place

I can't think of a new recipe this year, so instead I'll share a trick for cooking mushrooms properly: Don't fry them in oil - Put water in the pan and broil them in that until they soften up. That way they won't absorb all the oil you throw at them and the leftover liquid can be used as soup base or to start mushroom gravy.

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.

















1.Slice the chicken into cubes
2.Turn the instant pot on to saute normal
3.Add butter to the pot while its heating up
4.Add the chicken breast cubes to the pot and cook until almost no pink remains
5.Add the water, heavy cream, and cream of chicken soup to the pot and stir gently
6.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 position
8.Pressure cook on high for 7 minutes
9.Once the instant pot is done cooking, immediately turn the steam release handle to do a quick release
10.Once the float valve is all the way down remove the lid
11.Add the shredded parmesan and parsley flakes to the pot
12.Stir well until the cheese is all melted