Set a 6 quart Instant Pot to sauté.
Once it reads “HOT”, add in butter and let melt.
Add in onion, carrots, celery, garlic, garlic powder, Italian seasoning, dried basil, salt, and pepper.
Cook for 5 minutes, stirring occasionally.
Add in cubed chicken, and cook for an additional 5 minutes, stirring occasionally.
Deglaze with white wine, making sure to scrape up any brown bits at the bottom to avoid a “BURN” notice.
Stir in broth and rice.
Close and lock the lid. Make sure the pressure valve is pointing to SEALING.
Cook on manual, HIGH pressure, for 5 minutes.
Once the cook time is up, allow the pot to do a natural release for 5 minutes.
Flip the valve to quick release the pressure.
Remove the lid, then stir in broccoli, cheddar, and parmesan.
Place the lid back on and allow to sit for 5 minutes (this cooks the broccoli).
Turn off the pot, then taste and re-season, if necessary.
Remove from the pot immediately to a serving dish - this avoids mushy rice on the bottom.
Serve and enjoy!
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