Thanks for letting me know about this – please keep me updated on your next attempt :)

Next time I am going to do the mushrooms and onion seperately in half the shallot in a pan on the stove. I will use 1 Tbsp of oil, half the shallot, a few cloves of garlic in the instant pot before adding the chicken. I will make sure that the rice is fully submerged in the broth, only using 4.5 cups, and add some onion powder and salt before cooking and after the release. Will update this comment if it goes better.

I haven’t done it, but I bet it can! :) I’m sorry I can’t offer more guidance.

You absolutely can, but I haven’t done it yet :)

1. Set your stove to sauté and add olive oil to the bottom of a large skillet. Once your oil is hot add chopped shallots, mushrooms, and asparagus.
2. Stir frequently and cook until the shallots become fragrant and translucent. Transfer the veggies to a plate and set aside (or grab another pan).
3. Add thawed and diced chicken breast to the hot skillet and sear on all sides. Add black pepper, rice, and 1/2 cup broth.
4. Allow the chicken to simmer and cook for 15-20 minutes, until it’s cooked through. Cook the rice at this time according to package directions.
5. Drain the extra liquid from the pan and add the cooked veggies along with parmesan cheese. Cook for 2-3 minutes until the cheese is melted. Add the cooked rice into the skillet.
6. Remove from heat and serve immediately.

I have the same question….

I omitted chicken and used canned mushrooms which worked fine. I was worried there was too much liquid after the rice cooked but it turned out perfect. I also added a little garlic powder and squeezed some lemon into the mixture as it sauteed at the end.