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Measure rice. Wash it until the water runs clear. Add water to soak rice and keep aside. Don’t soak rice for than 15 to 20 minutes.
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Measure stock and keep it warm.
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Add the seasoning to the chicken.
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Turn on the Instant pot to sauté, once preheated add oil.
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Sear the chicken on each side for 2-3 minutes, remove and keep aside.
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Add the butter to the pot, add the chopped onion (add mushrooms?). Cook until soft and translucent. Then add the garlic and cook for 30 seconds. Add spices and mix well. Drain liquid from rice and toast rice for 2-3 minutes.
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Pour in the stock, season with salt and pepper, stir to deglaze pot. Add seared chicken on top of the rice.
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Switch to manual mode and set timer for 8 minutes. Let pressure release for 8 to 10 minutes. Open lid and let it rest for 10 minutes.
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Use a slotted spoon to fluff rice.