Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1.5 cups long-grain white jasmine rice, rinsed until clear
  • 1.75 cups low-sodium chicken broth
  • 1 tbsp extra virgin olive oil
  • 1 tbsp low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 cups fresh broccoli florets, bite-sized
  • 0.5 cup shredded sharp cheddar cheese
  • 1 tsp fresh lemon juice

Instructions:

  1. Turn on the Sauté function of the pressure cooker. Add olive oil and cubed chicken. Season with salt, pepper, onion powder, and paprika. Sauté for 2–3 minutes until the chicken is opaque on the outside.
  2. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth and soy sauce. Use a wooden spoon to scrape any browned bits off the bottom of the pot to prevent a burn notice.
  3. Add the rinsed rice and stir once to ensure it is fully submerged in the liquid. Secure the lid and set the valve to the Sealing position.
  4. Cook on High Pressure for 4 minutes. Once the timer ends, let the pressure release naturally for 5 minutes until the pin drops halfway, then carefully flip the valve to vent the remaining steam.
  5. Open the lid and immediately fold in the fresh broccoli florets and shredded cheddar cheese. Replace the lid (without turning the pressure back on) and let it sit for 2-3 minutes. The residual heat will steam the broccoli to a vibrant green.
  6. Stir in the fresh lemon juice to brighten the flavors and serve immediately.