- 首先在開啟炒煮模式的壓力鍋放入牛油再加入蒜片，炒3-5分鐘直到蒜片變金黃色後熄火，用餘熱把蒜片水再翻炒至微暗金黃色。把炒好的蒜片轉移到一個小碗裡備用，剩餘在鍋裡的蒜油再加入2茶匙碎紅辣椒片攪拌。Heat butter in the insert of your Instant Pot in saute mode. Add sliced garlic and cook for 3–5 minutes until golden brown. The garlic will continue to cook and darken slightly after it’s off the heat. Transfer to a small bowl, leaving one tablespoon garlic oil in the insert. Stir 2 teaspoons crushed red pepper flakes into the melted garlic butter and set aside.
- 接著將切碎的洋蔥放入剛才的蒜油鍋中炒香大約3-5分鐘，直到洋蔥變成半透明。
Cook onion in garlic oil in the insert of the Instant Pot, still on saute mode, stirring occasionally until onion is translucent and beginning to take on some color, about 3-5 minutes.
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加入白米至鍋內，與洋蔥和蒜油均勻攪拌。然後加入雞肉，倒入元氣雞湯後再攪拌均勻。蓋上蓋子，切換至壓力模式煮20分鐘。
Stir in rice and give a quick stir to coat rice with onion and butter. Add chicken, a pinch of salt, and pour in BROTH's Golden Chicken Soup and stir to combine. Close the lid and cook on pressure mode for 20 minutes.
- 20分鍾後打開壓力鍋，把煮熟的雞肉放到盤子裡靜置和冷卻，壓力鍋隨後便可以調配至加熱模式，這樣會讓肉湯的味道更濃郁純粹。
Do a quick release after 20 minutes and, using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Keep the Instant Pot on reheat mode while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).
- 把剛剛拿出的雞肉用叉子分開成絲，然後將菠菜、巴馬臣芝士和雞絲放進鍋內中。繼續加熱攪拌，直到菠菜變軟，混合奶酪，雞肉加熱，全程大約４分鐘。
Add spinach, parmesan and shredded chicken to the insert. Continue to reheat, stirring occasionally, until spinach is wilted, cheese is combined and chicken is warmed through, about 4 minutes.
- 按喜好加入適量檸檬汁，如味道太淡可再加鹽調味，攪拌均勻。把雞湯飯倒出至碗內。然後在碗內加入原先備用的大蒜片再撒上適量黑胡椒粉便大功告成啦！
Squeeze in lemon juice, season with salt if needed, and stir to combine. Divide the Instant Pot chicken and rice soup among bowls. Drizzle with the reserved garlic-chili butter (reheat quickly if necessary to melt butter), then top with a few grinds of black pepper. Enjoy!
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- 首先用小火預熱平底鍋放入牛油再加入蒜片，炒3-5分鐘直到蒜片變金黃色後熄火，用餘熱把蒜片水再翻炒至微暗金黃色。把炒好的蒜片轉移到一個小碗裡備用，剩餘在鍋裡的蒜油再加入2茶匙碎紅辣椒片攪拌。Heat butter in the pan. And then add the sliced garlic , cook for 3–5 minutes until golden brown. The garlic will continue to cook and darken slightly after it’s off the heat. Transfer to a small bowl, leaving one tablespoon garlic oil in the insert. Stir 2 teaspoons crushed red pepper flakes into the melted garlic butter and set aside.
- 接著將切碎的洋蔥放入剛才的蒜油鍋中炒香大約3-5分鐘，直到洋蔥變成半透明。
Cook onion in garlic oil in the insert of the Instant Pot, still on saute mode, stirring occasionally until onion is translucent and beginning to take on some color, about 3-5 minutes.
- 把煮熟的白飯加入湯鍋內，再加入洋蔥和蒜油攪拌，再加入加入雞肉和元氣雞湯後攪拌均勻。蓋上蓋子，切換至小火煮30~40分鐘。
Stir in the cooked rice and give a quick stir to coat rice with onion and butter. Add chicken, a pinch of salt, and pour in BROTH's Golden Chicken Soup and stir to combine. Close the lid and cook in low heat for 30~40 minutes.
- 30分鍾後打開湯鍋，把煮熟的雞肉放到盤子裡靜置和冷卻，湯鍋調至小火繼續慢煮。
Do a quick release after 30 minutes and, using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Keep the Soup Pot on low heat while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).
- 把剛剛拿出的雞肉用叉子分開成絲，然後將菠菜、巴馬臣芝士和雞絲放進鍋內中。繼續加熱攪拌，直到菠菜變軟，混合奶酪，雞肉加熱，全程大約４分鐘。
Add spinach, parmesan and shredded chicken to the insert. Continue to reheat, stirring occasionally, until spinach is wilted, cheese is combined and chicken is warmed through, about 4 minutes.
- 按喜好加入適量檸檬汁，如味道太淡可再加鹽調味，攪拌均勻。把雞湯飯倒出至碗內。然後在碗內加入原先備用的大蒜片再撒上適量黑胡椒粉便大功告成啦！
Squeeze in lemon juice, season with salt if needed, and stir to combine. Divide the Instant Pot chicken and rice soup among bowls. Drizzle with the reserved garlic-chili butter (reheat quickly if necessary to melt butter), then top with a few grinds of black pepper. Enjoy!
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