Parmesan Chicken and Rice

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SO… I got all the ingredients and then read the instructions again and THEN I read the reviews. I was so disheartened. BUT, given what I knew I… 1. added extra butter when sauteing the onions and chicken 2. followed the directions exactly 3. cooked on high manual for NINE minutes 4. used a towel when letting the steam escape. This recipe turned out PEFECT. I would steam broccoli or make peas to add next time to the final product.

Recipe Apdated From:www.myrecipes.com

Ingredients

• 1 (10.5-ounce) can cream of chicken condensed soup
• 2 cups uncooked long grain rice
• 1 1/2 pounds boneless, skinless chicken breasts
• 2 tablespoons butter
• 1 1/2 cups shredded Parmesan cheese
• 1/2 cup shredded cheddar or colby jack cheese
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup chopped onion
• 2 1/2 cups water
• 1 1/2 cups heavy cream
• 2 teaspoons garlic powder
• 1 tablespoon chopped fresh parsley
• 4 ounces cream cheese, cut into chunks and softened

Instructions

1. First, Cut chicken into strips.
2. Then, Turn Instant Pot to "Saute" mode. Add butter. When melted add chicken and onion and cook until most of the pink in the chicken is gone.
3. Add water, heavy cream and chicken soup. Stir.
4. Add rice, sprinkling it in so that it is evenly distributed. Add garlic powder, onion powder, salt and pepper. Do not stir.
5. Place lid on. Make sure valve is in "sealing" position. Pressure Cook on HIGH for 5 minutes. Manually release pressure.
6. Once the pin drops, remove lid and stir in cream cheese. Stir in Parmesan cheese, cheddar, and parsley. Place lid back on for a few minutes to melt cheese. Stir and serve. It will thicken up as it cools.