Quick Chicken and Rice Dinner

Begin by placing a generous amount of rinsed rice into the base of your pressure cooker. Next, combine the rice with a mixture of broth, olive oil, and salt in the pot. Add sliced carrots, minced shallot, and minced garlic to the mixture as well.

Position frozen chicken breasts on top of the vegetables, leaving about 2 inches between each breast. Sprinkle a pinch of lemon pepper seasoning over the entire dish.

Close and secure the lid on your pressure cooker, following the manufacturer's guidelines for proper closure. Select the 'Poultry' function or high pressure setting according to your cooker's instructions, and set a timer for 12 minutes. Allow the pressure to build up over the next 10-15 minutes.

Once the pressure has released naturally for 5 minutes, carefully release any remaining pressure using the quick-release method. Unlock and lift off the lid to inspect the contents.

Verify that the internal temperature of the chicken breasts reaches 165 degrees F (74 degrees C) at their thickest point. This can be done by inserting an instant-read thermometer near the bone.

Remove the cooked chicken breasts and use a fork to fluff the rice. Arrange the rice, vegetables, and chicken on a serving plate. Finally, sprinkle some chopped cilantro over the top before presenting your dish.