Step 1

Turn your Instant Pot to the saute function. When the display says HOT add in the butter. Swirl the pot around until the butter is melted. Add in the diced onions and saute for 3 minutes. Add in all the rice and stir for 1 minute. Add in 1 cup of the broth and stir for 2 minutes.

Step 2

Add in the remaining broth, the salt, garlic powder and curry powder. Nestle the chicken into the pot.

Step 3

choices: for totally mushy broccoli that just falls apart (sort of like what’s in broccoli cheddar soup) you can place 1/4 cup of water in a pan that fits inside your Instant Pot and pile large broccoli florets inside of the pan. Cover the pan with foil and place it on top of the chicken and rice mixture. For broccoli that remains in the shape of florets, steam it on the stove top or place it in a microwave safe dish and microwave it with 1/2 cup of water for 4-5 minutes and then add it in after the rice has cooked. You can also stir in a bag of frozen broccoli at the end of the cooking time. It’s up to you.

Step 4

Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes on high pressure. Let the pressure release naturally for 10 minutes and then move the valve to venting. Remove the lid.

Step 5

the sour cream, cheddar (and cooked broccoli that has been drained of any water). Salt and pepper to taste. Scoop onto serving plates and enjoy!.