Ingredients

• 4 tablespoons unsalted butter (cut into small pieces)
• 1 ½ pounds boneless, skinless chicken breasts
• 1 cup chopped white onion (approximately 1 medium onion)
• 2 tablespoons minced fresh garlic (approximately 4 large cloves)
• 1 ½ cups long-grain white rice (rinsed, see Notes)
• 3-4 cups chicken broth
• 2 tablespoons fresh lemon juice (juice from approximately 1 large lemon)
• 1 cup shredded fresh parmesan (or grated, at room temperature)
• 1 ½ teaspoons salt (more or less to taste)
• ¼ teaspoon black pepper (more or less to taste)

Directions

1. Melt the butter using Sauté. Soften the onion and garlic about 5 minutes, then add the chicken pieces and cook about another 5 minutes, until opaque outside.

2. Stir in the rinsed rice, lemon juice, and broth: 3 cups gives firmer rice; 4 cups gives a softer result. Scrape the bottom thoroughly.

3. Seal and pressure-cook on High for 8 minutes. Allow exactly 2 minutes of natural release, then carefully quick-release the remainder.

4. Stir well, using Sauté briefly if excess liquid remains. Fold in Parmesan, salt, and pepper and adjust to taste.