Instant Pot Chicken & Rice

2 Tbsp olive oil
2 Tbsp unsalted butter
1 medium onion diced
2 large carrots thickly grated or julienned
1 1/2 lbs boneless skinless chicken breast or thighs, or tenders (trimmed and cut into 1" pieces)
2 tsp sea salt divided
1/4 tsp black pepper ground
4 cups low sodium chicken broth
2 cups Jasmine rice un-rinsed
1 head garlic unpeeled, cut in half crosswise
1/3 cup parsley finely chopped, plus more to garnish
1/2 cup shredded Parmesan cheese plus more to serve

Set a 6 Qt Instant Pot to saute on high heat and add butter, oil, chopped onion, grated or julienned carrots, and 1 tsp salt. Sautee, stirring occasionally for 5 minutes or until soft and golden.

Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes.

Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halves on top, cut-side down. Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure.

Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.

(Source: https://natashaskitchen.com/instant-pot-chicken-and-rice/)