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| Behold the cheesy, creamy goodness. |
So buried somewhere in this link is the following recipe. It is painful and time consuming to find on their side. So without further ado:
Resources:
1.5 lbs chicken breast, boneless, skinless
1 tbsp butter
2 1/2 cups water
2 cups heavy cream
10.5 oz cream of chicken condensed soup
2 cups white rice
1 tbsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
2 cups Parmesan cheese, shredded
2 tsp parsley flakes
Method:
Cut chicken breast into strips.
Turn Instant Pot on to Sauté Normal. Add butter to the pot while it's heating up. Add the chicken breast slices to the pot and cook until almost no pink remains.
Add the water, heavy cream and cream of chicken soup to the pot and stir gently. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir.
Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position. Pressure Cook on High for 5 minutes*.
Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release. Once the float valve is all the way down remove the lid.
Add the shredded Parmesan and parsley flakes to the pot. Stir well until the cheese is all melted. Cover until rice is done.
Commentary:
I only made minor modifications. If you are curious dig through the original link... and drown in the excessive that is food blogging for profit.
* - Seriously though, the rice was under cooked. I added the cover until rice is done line. Next time, I plan on adding a minute or two of cook time.
Aside: I always wonder if I will ever get a cease and desist letter. Can you own a recipe? How much do I have to change to not get in trouble. I barely touch the recipe I post
Conclusion:
I would not like to see a calorie count, but everyone loved it.
