Turn the instant pot on to sauté mode and allow to heat until it displays ‘hot.’

Add the oil and butter, add the diced onion and cook for about 4 minutes until they soften.

Add the garlic and chicken to the pot with the salt, pepper and Italian seasoning.

Cook for 2-4 minutes until the chicken starts to brown, stirring occasionally.

Add ½ cup of the chicken stock to deglaze, and mix well.

Turn off the pot. Add in the jasmine rice and remaining stock and stir together to combine.

Cover and change the cook setting to manual high pressure, for 5 minutes. Once cooking is completed, let the meal sit (under the ‘Keep Warm’ setting), without releasing, for an additional 5 minutes.

Release the remaining pressure. Add the broccoli, then mix into the cooked chicken/rice. Close the lid for 5 minutes with the pot left on the ‘Keep Warm’ setting.

After 5 minutes remove the lid and stir in ½ the Parmesan cheese and heavy cream. Close the lid back on, still set to Keep Warm, for a final 5 minutes.

Taste and adjust seasoning with salt and pepper. Serve immediately with additional parmesan cheese and freshly minced parsley for garnish.