Select Sauté/Browning on Instant Pot or pressure cooker and allow pot to fully heat.
Add oil and butter.
Add rice, seasoned salt, salt and pepper and toast for one minute.
Use a food processor to chop/dice the shallots and onions (or take the long way and use a sharp knife).
Add the diced shallots/onions and diced celery to cooking pot.
Saute, for 1-2 minutes, just enough time for the onions to release water. If it goes more while you are slicing carrots, no worries!
Use food processor to slice carrots about 1/4 inch thick.
Add carrots and chicken to the pot and give it a quick stir through, just to coat.
Pour in chicken broth and mix through. Scrape bottom of pot to release any stuck on bits.
Take bulb of garlic and cut it in half horizontally. Pull off any loose pieces of the skin. Place each half of the bulb, cut side down into the pot.
Lock on lid and close pressure valve. Cook at high pressure for 1 minute.
When beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove lid and fish out both pieces of garlic. Squeeze out garlic into the pot
Add chopped parsley and mix through.
A "rice" cup is the little plastic cup which comes with multi-cookers, pressure cookers and rice cookers. It is simply a cup (not a unit of measurement) used to measure raw rice. It is not a proper dry measuring cup. A "rice" cup measures similarly to a 3/4 dry measuring cup.Using a food processor makes the preparation very easy. The shallots and celery will cook down to nothing, so they don't need to be chopped uniformly and why using a food processor cuts down on the prep time.If using dark meat chicken, cut the pieces of chicken into 1 inch size pieces. If using white meat, cut into 1.5 inch pieces. If using both dark and white meat, cut the chicken as just stated. As the dark meat chicken takes slightly longer to cook, the dark meat thighs are cut into smaller pieces than the white. This keeps the cooking time the same no matter if you use breasts or thighs.For more of a risotto texture, pressure cook for 2 minutes, rather than for just 1 minute.Arborio rice or Basmati rice can be used. The texture of the rice will just be a bit different. The Arborio rice will render a creamier dish, while the Basmati rice may render a dryer dish, where the rice will be more fluffy, rather than clumping.If you do not have fresh garlic, shallots/onions and parsley on hand, you can substitute with the dried versions as follows:
1 teaspoon Garlic Powder
1 Tablespoon Minced Onions
2 Tablespoons Dried Parsley
Add them in when you add the chicken and follow the rest of the recipe.1/2 cup of Parmesan cheese will make this a very creamy chicken and rice meal.