Start by prepping all of your ingredients before you begin cooking.

Select the sauté function on the Instant Pot. When it’s hot, add the butter or olive oil along with the carrots, celery, onion, and garlic. Cook, stirring occasionally until the veggies begin to soften with some browning.

Then add the chicken, and sauté about 2 minutes until the outer edges of the chicken begin to turn white. At this point you want to add either the Italian seasoning or the turmeric and ginger if you’re making either of the variations.

Add the poultry seasoning for the classic or Italian versions. Next turn off the sauté function and add the chicken stock. Scrape the bottom of the Instant Pot well to make sure to remove any browned bits. This is important so you don’t get a burn signal.

Finally add the rice, salt, (you can also add salt at the end if you prefer) and pepper to the Instant Pot. Stir to evenly distribute, then set the valve to sealing, and pressure cook for 8 minutes.

When the timer is up, let the Instant Pot naturally release for 2 minutes, then use the quick release function. I find it useful to cover the valve with a cloth to prevent spattering. 

Stir the rice and season to taste. Serve immediately.

For the Italian variation, add the chopped spinach and half the parmesan before stirring. Stir to combine and season to taste. Let the heat of the rice wilt the spinach, about 1 minute, then serve with the remaining parmesan.