Place the rice in a large bowl and cover with 2 inches of water. Soak at least 15 minutes, ideally for 1 hour (note, you can begin preparing the remainder of the recipe while the rice is soaking). Drain water and set rice aside until ready to use.

Plug in your Instant Pot and press Saute.

Add the avocado oil and chopped onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes.

Add the garlic, rice, rosemary, black pepper, sea salt, lemon zest and lemon juice and stir well. Continue cooking 1 to 2 minutes.

Stir in the pure maple syrup, broccoli and the broth.

Place the chicken breasts on top of everything.

Secure the lid on the Instant Pot and cook on high pressure for 20 minutes, leaving the vet sealed.

Allow Instant Pot to naturally release for 15 minutes, then manually release any remaining pressure.

Transfer the chicken to a cutting board and chop into bite sizes. Stir chicken back into the rice mixture. Serve and enjoy!