Instant Pot Chicken and Rice

Used 2 C brown rice and 3 C broth (would use stronger brother next time... still needs a LOT of salt). Cut breasts into 4-5 strips each and then shredded as I stirred in the cheese. Probably could have cooked for less time ( I did 30 bc of a different recommendation... 22 is probably better?) and vented right away (A little gluey). Good though... Just NEEDS the broth and a lot of salt. Good base recipe, and I can see throwing all sorts of different stuff in for variety.

I have made this several times now. The brown rice option works the best for me. I also vary the spices to change things up. My most recent favorite is a Moroccan seasoning blend from Shah. You can duplicate it with ras al hanout and coriander

so juicy and flavorful, almost like soup. 22mins exactly.