Turn Instant Pot to Sautee function 30 minutes time. Allow to get hot.
Salt & Pepper both sides of chicken breasts.
Add cooking oil, once it starts to shimmer add your chicken in one layer. Allow it to brown on both sides, 3-4 minutes each side. (It does not need to fully cook at this time)
Remove chicken and set aside. Add diced onion to instant pot sleeve and cook for 4-5 minutes until onion is softened and translucent.
Add 1/4 cup of chicken broth. deglaze bottom of instant pot sleeve of any bits that may be stuck. (this will prevent a burn notice to happen during the pressuring.
Place chicken back into instant pot sleeve on top of onion.
Turn off Instant Pot Sautee Mode.
Sprinkle packet of ranch seasoning all over the chicken.
Pour rice evenly over chicken. Add broth at the end. Press rice down into liquid as much as possible.
Place lid on instant pot and lock into place.
Set valve on back of unit onto "Sealing".
Push the pressure cooker/or manual button on front of unit. Adjust time to 8 minutes. (8 minutes cooks 1 lb of chicken).
Allow to come to pressure and count down the 8 minutes.
Allow a 10 minute natural release.
Release rest of steam and wait for the "pin" at back of unit to pop down. Once that happens you now may remove lid away from you.
Pull chicken out and shred. Place shredded chicken back into the instant pot sleeve.
Pour in heavy cream and add the cheese. Mix well until cheese has melted. Sprinkle with green onions as a garnish. Enjoy.
I had to modifythe cook time to 22min because I used brown Basmati rice. the dish was teriffic, it was seriously addictive. will make again, kids loved it. Thank you!