Instructions

• Select Sauté to preheat the pressure cooking pot. When hot, add oil, cubed chicken, and onion. Sauté, stirring frequently, until onion is translucent, about 3 minutes.
• Add chicken broth and stir to scrape the brown bits from the bottom of the pan. Add salt, pepper, and garlic powder and stir to combine. Add the rice and stir to ensure it's distributed evenly. Lock the lid in place. Select High Pressure and 3 minutes cook time.
• When the cook time ends, allow the pressure to release naturally for 7 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
• In a small bowl, whisk together the cornstarch and milk. Select Sauté and add the milk mixture and broccoli. Stir and simmer until thickened, about 1 to 2 minutes. Turn off the pressure cooker.
• Add the cheddar cheese a handful at a time, stirring between additions until well combined and melted. Place the lid back on the pressure cooker for 3 to 5 minutes, until the broccoli reaches desired tenderness.