Date added: 2020/10/20

• 1lb Chicken Thigh (in bit sized pieces)
• 1½ cup(US) Rice
• 1 onion (diced)
• 2 Carrots (half moons)
• 2 stalks celery (finely diced)
• 3 cups Chicken Broth (we use Better than Boullion or Knorr)
• ~2 TBS White Wine
• 2 TBS Butter
• Spices
  • 1/2 tsp Parsley
  • 1/2 tsp Pepper
  • 1/2 tsp salt

1. Melt butter in pot using saute function, cook carrot and onion until fragrant, add celery and cook briefly (<1 minute)
2. Push vegetables to the side of the pot and brown the chicken thigh until just golden, then add rice and toast (~2 minutes)
3. Deglaze with white wine, add chicken stock and spices, and then seal pressure cooker
4. Cook at high pressure for 8 minutes

The liquid ratio is incorrect. Next time try with 2 to 2 1/2 cups water. Inspired by: Wanting chicken with rice!