The ingredients list and those listed in the instructions differed, so I used all the ingredients on the ingredients list (including garlic and flour) and followed the “old” recipe referenced in many others’ comments. I didn’t have any trouble with burning or the rice not being cooked enough with the below times. Here’s a synopsis of what I did:
2 Tbs Butter
1½ - 2 Ibs Boneless Skinless Chicken Breast
cut into cubes (I used chicken thighs)
2 Cloves Garlic
1 Small Onion
1 Tsp Salt
3/4 Tsp Pepper
1 Tsp Garlic Powder
1⅓ Cups Long Grain Rice (used a bit less because that’s all I had; used basmati)
1⅓ Cups Chicken Broth (used veggie broth because that’s what I had)
½ Cup Milk
1½ Tbls Flour
1-2 Cups Fresh Broccoli cooked (2 cups frozen broccoli I steamed in microwave and then cut into pieces)
1 Cup mushrooms chopped (extra ingredient; I had them on hand. Also read you can use peas or other veggies in place of broccoli or in addition to it)
1½ - 2 Cups Mild Shredded Cheddar
Cheese
Instructions
Turn Instant Pot onto saute. Add butter and heat until hot. When hot, add chicken, onion, and garlic.
Cook chicken mixture until onion starts to
get translucent. Add rice, broth and seasonings. Stir well.
Whisk together milk an flour and set aside.
Cook on manual high pressure for 5 minutes. When the timer is up, allow natural release for 5 minutes, then perform a quick release for the rest of the steam.
Add whisked milk/flour combo and broccoli and mushrooms.
Close lid and let sit on warm setting for another 5-10 minutes.
