Stuffed chicken and rice with a savory fruity flavor you've always been missing!
PRESSURE COOKER: Begin heating the inner pot on the rice setting. Add butter, onion, and garlic and cook 2 minutes. Add rice and coriander, toast for 5 minutes, then add stock minus 1/4 c. Lock lid on, then set cooker to the second rice setting for brown rice. Quick release pressure, fluff and add green onion, toasted almonds, and parsley. Serve alongside blueberry basil chicken.