2lbsboneless, skinless chicken breast(3-4 breasts) pounded to 1" thickness
1cupfrozen peas and carrotsoptional
1/4cupshredded or shaved Parmesan cheese
After rinsing the rice well, add the rice, water, garlic, bouillon and parsley to the pot. Stir to mix the paste into the water.
2 cups long grain white rice, 2 cups water, 1 Tbsp chopped garlic (3 cloves), 2 tsp Better than Bouillon, 1/2 tsp dried parsley
Pound out the chicken to 1" thickness. Place the chicken breast directly on top of the rice mixture. If desired, add vegetables on top of the chicken.
2 lbs boneless, skinless chicken breast, 1 cup frozen peas and carrots
Close and lock the lid, turning the steam release valve to closed. Press Rice/Risotto (low pressure, 12 minutes) and then Start/Stop. When the cooking cycle is done, allow a full natural pressure release. (10-12 minutes)
Open the lid and remove the chicken. Fluff up the rice with the rice paddle (and mix in the veggies if you used them.) Add the Parmesan cheese and gently mix into the rice.
1/4 cup shredded or shaved Parmesan cheese
Serve the chicken breasts whole, or cut into smaller pieces to mix into the rice mixture.
To make this recipe more creamy and traditional, add cream of mushroom or cream of chicken soup. This can be done as a top layer over the chicken and vegetables (do not stir it into the rice/water mixture!), or stirred in and heated through after cooking (using simmer fuction.)
Adjust the vegetables to your liking-add more, less, different varieties, etc. Frozen or canned vegetables work well. Be aware that some frozen vegetables will release a lot of liquids while cooking, so use a little less water.
If you're watching your sodium levels, use reduced/low sodium chicken bouillon