📖 Instructions

1. Prep the Chicken: Dice the chicken breasts into 1-inch pieces. Season generously with salt, pepper, garlic powder, and onion powder. Don’t be shy with the seasonings—this is where the flavor starts!
2. Sauté Aromatics: Turn on the Instant Pot and select the 'Sauté' function. Add olive oil. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant. It's like building a flavor base, one yummy layer at a time.
3. Brown the Chicken: Add the seasoned chicken to the Instant Pot. Brown the chicken on all sides. This step adds depth of flavor to the dish, trust me. It should take about 5-7 minutes.
4. Add Rice and Zucchini: Add the uncooked long-grain white rice and diced zucchini to the Instant Pot. Stir to combine with the chicken and aromatics.
5. Pour in Broth and Cream: Pour in the chicken broth, ensuring the rice and chicken are mostly submerged. Then, stir in the heavy cream. The creaminess is essential to make this dish heavenly.
6. Pressure Cook: Secure the Instant Pot lid, making sure the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' function and set the timer for 8 minutes.
7. Natural Pressure Release: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully release any remaining pressure manually.
8. Stir and Serve: Open the Instant Pot and gently stir the creamy zucchini chicken and rice. Garnish with fresh parsley, if desired. Serve hot and enjoy this simple yet satisfying meal! Taste and adjust seasonings if necessary.