Ingredients
2 tablespoons vegetable oil0.75 cup uncooked long grain white rice1 tablespoon chopped shallot1.25 cups Swanson® Chicken Broth1 pound boneless, skinless chicken breast6 ounces baby-cut carrots (about 1 cup)6 ounces broccoli florets (about 2 cups)1 pouch (12 ounces) Campbell's® Creamy Garlic Butter Chicken Oven Sauce1 tablespoon chopped fresh parsley0.5 tablespoon lemon juice (optional)
Instructions
On your Instant Pot®, select the Saute setting. Heat the oil in the Instant Pot®. Add the rice and shallot and cook and stir for 2 minutes. Press Cancel. Stir in the broth and sauce.Season the chicken as desired. Layer the carrots, chicken and broccoli on the rice mixture in the Instant Pot®. Pour the sauce over the chicken and vegetables. Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting according to which model of Instant Pot® you're using. (If using Manual setting, select High pressure.) Set the timer to 8 minutes (timer will begin counting down once pressure is reached). When done, press Cancel and use the quick release method to release the pressure. Let stand with the lid on for 5 minutes.Stir in the parsley and lemon juice. Season the chicken and rice mixture to taste before serving.
