Instant Pot Chicken and Rice is the perfect comfort food all year round! Make it entirely in the electric pressure cooker to save on dishes! Either chicken breast and white rice or chicken thighs and brown rice.
Peel and dice carrot, wash and dice celery, wash, deseed and dice bell pepper.
Wash and spin dry cilantro and cut off the stems for the most part and then blend with a cup of room temperature water in the blender or with an immersion blender.
Peel and chop onion and garlic. By now, the instant pot is probably hot. Add ghee or bacon fat and sauté onion and garlic in it until it starts slightly browning. Stir often. Make sure no bunt bits of onion or garlic are stuck to the bottom of the pot. If for some reason there are, deglaze by adding a Tablespoon or two of water and stir to remove all bits from the bottom.
Add rice, salt and pepper to Instant Pot and then pour cilantro water on top. Give it a quick stir. Add diced vegetables in one layer and then top with seasoned chicken breasts. Then IMMEDIATELY close lid to avoid water from evaporating (<-important!)
Turn venting knob to "sealing", hit "cancel" and then "manual" and adjust to 5(-8) minutes high pressure for chicken breast / white rice version OR 22 minutes for chicken thigh / brown rice version. >>> READ THE NOTES SECTION FOR TIMING PLEASE!
I might have come to the bottom of the "burn" warning. If once you add the liquid you work slowly, too much water evaporates and then there isn't enough liquid left in the pot to get to pressure and cook the rice. To be able to work at which ever pace you feel comfortable you can simply, turn off the pot once the onion is translucent, take two oven mitts and remove the inner pot from the instant pot and put on a heat-proof surface, then add all the remaining ingredients (rice, liquid, veggies, chicken...) and then put the inner pot back into the instant pot and proceed as written in the instructions.