Step 1

Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and mushrooms and saute for 5 minutes.

Step 2

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Sprinkle in the rice, don’t stir.

Step 3

Dump in the green beans, chicken, cayenne, tarragon, garlic powder, salt, pepper, dijon and lemon juice. Don’t stir.

Step 4

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting and remove the lid.

Step 5

Stir in the cream and parmesan. Salt and pepper to taste.

Step 6

Serve and enjoy!