Step 1

Push "saute" button on Instant Pot. While it heats, dice onion, mince garlic, and chop veggies. Rinse and drain rice.

Step 2

When pot says "HOT," add oil to pot and saute onions for 3 minutes. Then press "cancel" to turn the saute setting off.

Step 3

Mix veggies, garlic, rice, and broth into the pot. Place chicken on top, salt and pepper, then cover with cream of chicken soup (homemade is preferable) and Worchestershire sauce. Place 8-10 small sprigs of thyme on top. NOTE: chicken breasts also work well, just make sure to cut them in half so they're not too thick.

Step 4

Seal the Instant Pot, close the vent, and press "manual." Use the "pressure" button to toggle to high pressure.  For brown rice: set the time for 25 minutes.  For white rice: set the timer for 20 minutes.  After 10 seconds the pot should register that it has begun the pressurizing process.

Step 5

Once the pot is done cooking open the vent (keep your hand out of the path of the steam) to quick release the pressure.  This should take about 2 minutes.  Once pressure has released completely (the pin drops) the pot is safe to open.

Step 6

Remove thyme sprigs (keeping leaves when possible). Stir pot to shred chicken and mix in any extra liquid. Serve warm.