INSTANT POT CHICKEN & RICE

INSTANT POT CHICKEN & RICE 2 Tbsp olive oil 2 Tbsp unsalted butter 1 medium onion diced 2 large carrots thickly grated or julienned 1 1/2 lbs boneless skinless chicken breast or thighs, or tenders (trimmed and cut into 1" pieces) 2 tsp salt divided 1/4 tsp black pepper ground 4 cups low sodium chicken broth 2 cups Jasmine rice un-rinsed 1/3 cup parsley finely chopped, plus more to garnish 1/2 cup shredded parmesan cheese plus more to serve Set a 6 Qt Instant Pot to saute on high heat and add butter, oil, chopped onion, grated or julienned carrots, and 1 tsp salt. Sautee, stirring occasionally for 5 minutes or until soft and golden. Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes. Add 4 cups chicken broth and 2 cups rice and stir to combine. Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure. Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley.