Instant Pot Chicken and Rice
4 large boneless/skinless chicken thighs, cubed
1 C. wild rice
1 C. jasmine rice, rinsed well and drained (helps prevent it from scorching)
3 1/2 C. chicken broth
2 T. butter
2 T. soy sauce
1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
1 C. frozen peas and carrots
Put all the ingredients in your instant pot and seal the lid. Set the knob on top to sealing. Press the multi-grain button and it will begin to build up the pressure to cook for 40 minutes. Once done, let it naturally release for 10 minutes then turn the knob to venting to continue releasing.
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