Ingredients:

1.5 lbs chicken breast, boneless, skinless

1 tbsp margarine

2 cups water

2 cups heavy cream

10.5 oz condensed chicken broth

10.75 oz condensed tomato soup

2 cups long grain white rice

1 tsp salt

1 tsp pepper

3 tbsp basil pesto

2 cups mozzarella cheese, shredded

Directions:

1. 1. Slice chicken breast into strips. Turn Instant Pot on to Saute Normal.
2. 2. Add margarine to the pot while it's heating up. Add the chicken breast slices to the pot and cook until almost no pink remains. Add the water, heavy cream, chicken broth and tomato soup to the pot and stir gently. Add the rice, salt, pepper and basil pesto to the pot. Do not stir.
3. 3. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.
4. 4. Set Instant Pot to Pressure Cook on High for 5 minutes. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.
5. 5. Once the float valve is all the way down remove the lid. Add the shredded Mozzarella to the pot. Stir well until the cheese is all melted. Let sit for a few minutes before serving for the sauce to thicken.

Bon Appetit!