A quick and easy dinner that's perfect to have for leftovers too!
Turn the Instant Pot on Sauté. Add the olive oil and when heated, add in the onion, carrots and celery. Sauté for 3-4 minutes. Add in the garlic and shut off the sauté setting. Stir in the rice, seasonings and broth. Stir and ensure all ingredients are in the broth. Top with the chicken breasts, seal the lid and set to high pressure for 20 minutes. Release the pressure naturally.
Open the lid, remove the chicken and shred it. Stir in the spinach and shredded chicken, replace the lid and let sit for 5-10 minutes. Serve with Romano cheese and enjoy!
*Photo by @vestal_life
*Recipe by Chef Linda Duggan