Instant Pot Chicken, Broccoli, and Rice

Ingredients

• bone-in chicken thighs with skin
• teaspoon Italian seasoning
• teaspoon salt
• 1/2 teaspoon ground black pepper
• tablespoon olive oil
• tablespoon butter
• 1/2 cup schicken broth
• 1/2 cup whipping cream
• 1/4 cup Chardonnay wine
• cup Parmesan and butter infused rice (such as Uncle Ben's® Flavor Infusions)
• 1/2 cup sbroccoli florets

Instructions

1. Pat chicken thighs with a paper towel to dry. Sprinkle all sides with Italian seasoning, salt, and pepper.
2. Turn on a multi functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil and butter and stir until butter is melted. Add chicken thighs, skin side down, and saute until skin turns golden brown, about 5 to 6 minutes. Remove chicken to a plate.
3. Pour chicken broth, whipping cream, and Chardonnay into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Stir in rice until thoroughly mixed. Nestle chicken thighs on top of rice. Hit cancel and close and lock the lid.
4. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
5. Release pressure using the natural release method according to manufacturer's instructions, for 20 minutes. Then release pressure carefully using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. Add broccoli florets to the pot and close and lock the lid. Select Steam function and set timer for 3 minutes.
7. Release pressure carefully using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.