Step 1

Turn on the Sauté setting. When it is hot, add the olive oil and butter.

Step 2

Add the onion and cook for about 3 minutes, stirring occasionally, until starting to turn translucent.

Step 3

Add the chicken. Sprinkle the salt, pepper, garlic powder, onion powder, and thyme over it. Stir. Cook, stirring occasionally, until just the outside of the chicken turns white.

Step 4

Add the garlic and stir.

Step 5

Add the rice and the broth. Do not stir. Gently press the rice and chicken into the broth, then put the lid on the pressure cooker and set the steam release knob to the Sealing position.

Step 6

Turn off the Sauté setting.

Step 7

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High Pressure. The pot will take several minutes to come to pressure.

Step 8

While the chicken and rice is cooking, run the frozen broccoli florets under hot water and drain. Set aside. If you are using fresh broccoli, you may need to microwave it with a little water for a few minutes to soften it, as it won't cook in the pot with the residual heat. If the florets are large, cut them in half.

Step 9

When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

Step 10

When the pin in the lid drops back down, open the lid.

Step 11

Stir in the cheese.

Step 12

Add the broccoli florets, stir, and close the lid so it cooks in the residual heat of the rice/chicken.

Step 13

Take the lid off and stir. Serve immediately. Makes good leftovers.