This was done in my three-quart Instant Pot. It turned out real nice. Here’s how I did that tonight. This is more for me to keep track of what I did, but if it gives you ideas for preparing a meal, mazel tov.

I had two pounds of chicken breast. I cubed them. I browned them in a hot cast iron skillet, pouring a bit of kosher salt on each batch. This is real browning, by the way, not throwing all two pounds of meat in the pan and hoping some of it will turn GBD. It won’t. Treat each cube like a little steak you’re trying to get rare in the middle.

I set the meat aside and set the cast iron skillet off to cool a bit. Into my three-quart Instant Pot I put one cup of chicken broth (reduced sodium) and 1/3 cup of water. I stirred in 1 and 1/3 cup of long grain white rice. I threw in the browned chicken. I stirred it up a little.

Then I used the rest of the can of the broth to deglaze the cast iron skillet. I took this yummy soup and set it aside, and then I put my cast iron skillet in a warm oven to dry.

I got out a saucepan and made a roux. A roux is when you cook a tablespoon of all-purpose flour in a tablespoon of butter until the flour seems a bit cooked and the mixture is a nice yellow. Then I let the saucepan cool for a bit, then threw in the yummy soup and went to work with a whisk. But before I did that, I turned on the Instant Pot to pressure, five minutes.

Then I made a gravy by whisking the stuff in the saucepan up.

When the Instant Pot counted down to 0, I released the pressure immediately. I opened the cooker and stirred the contents. I stirred in a cup of frozen peas. I stirred in the gravy. I also threw in about 1/4 cup of half and half I happened to have so that the half and half wouldn’t go bad and would actually get used.

It’s not a dump and go recipe, though it could be if you forgo the steps of browning the meat first and sopping up that nice fond in the pan to make a yummy gravy. But why in the wide wide world of sports would you do that?

Chicken and rice can be prepared in many different ways. Aside from my oven method, this here is my favorite. I might take the IP time down by a minute next time as I am always nervous about overcooking chicken breast, especially when they’re cubed, though they came out okay. Also, I have this groovy jerk seasoning I got at Niblacks that I’m fond of, but I try not to overuse it.

My IP recipe book grows. Slowly, but working on it.

(I read the recipe at I Don’t Have Time For That before I did this.)