INSTANT SIZZLING RICE RECIPES

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt 1/2 cup butter over medium-high heat until sizzling. Cook onions in butter 15 to 20 minutes, stirring frequently, until onions are very soft and golden brown.
• Stir in rice; cook 2 to 3 minutes, stirring frequently, until toasted. Stir in broth and Worcestershire sauce. Heat to simmering, stirring occasionally. Stir in chicken; cook 3 to 4 minutes or until heated. Stir in cheese, mixing to combine. Transfer hot mixture to baking dish; cover and keep warm.
• Unroll dough on work surface; cut lengthwise into 8 strips. Arrange 4 strips lengthwise on top of filling. Cut remaining 4 in half, and lay crosswise on top of other strips to form a lattice design over chicken mixture. Brush dough with 1 tablespoon melted butter; sprinkle thyme on top.
• Bake 18 to 22 minutes or until filling is bubbly and crust is deep golden brown. Let stand 5 minutes before serving.

Steps:

• Put the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons of the butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes.
• Rub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
• Remove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky.
• Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.