Steps

• Season your cubed chicken breasts with garlic salt and black pepper. Don’t be shy with the seasoning—it builds flavor right from the start.
• Heat a bit of oil in your pressure cooker pot or a big skillet over medium high heat. Toss in the chicken and brown it for 5 to 7 minutes. You want that nice color that adds flavor.
• Add your minced garlic and sauté just about 1 minute more until you get that garlicky aroma. Dang it smells so good already.
• Pour in the dry rice and chicken broth. Give it a quick stir to mix everything up well and help the rice start soaking up that broth depth.
• Secure the lid, check that the float valve is down, and set your cooker on high pressure. Let it go for 12 to 15 minutes, y’all are looking for the rice to soak all that liquid up good.
• Once done, use the quick release carefully watching those steam cues. When float valve drops, open the lid.
• Stir in the heavy cream and fresh spinach. Put the lid back on and let it cook for another 5 to 7 minutes on low pressure or simmer. This step gets the spinach just wilted and that cream to melt into the rice, making things extra dreamy.
• Turn off heat, remove the lid, and sprinkle in your Parmesan cheese. Stir it in off the heat so it melts gently into that creamy garlicky chicken and rice. Serve it up and watch it disappear fast!