Step 1

Turn the Instant Pot on to saute mode and add the butter.

Step 2

Once the butter is melted, add in the onion and cook stirring occasionally for 2-3 minutes until beginning to soften.

Step 3

Season the chicken with the garlic powder, salt, onion powder, oregano, and pepper.

Step 4

Add the chicken to the pot with the onion and cook, stirring occasionally just until the chicken is golden, about 3-4 minutes.

Step 5

Pour about 1/4 cup of the chicken broth into the pot and use a wooden spoon to deglaze any browned bits from the bottom of the pot.

Step 6

Turn the pot off and stir in the rice, and the remaining broth. Place the lid on the pot and set the valve to sealing.

Step 7

Place the instant pot on manual, high pressure for 5 minutes cook time.

Step 8

Once the cook time is up, allow the pot to come to pressure naturally for 5 minutes.

Step 9

Do a quick release and stir in the broccoli. Allow to sit for 5 minutes.

Step 10

Turn the pot off and stir in the parmesan cheese.

Step 11

Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.