Print Options
Print size
Toggle sections to include:
Preview
Mains
Instant Pot Cheesy Chicken and Rice Recipe
Ingredients
- 1 ½ lbs boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 onion diced
- 3 garlic cloves
- 2 cups white rice
- 2 ½ cups chicken broth
- 1 cup water
- 10 ½ oz condensed cream of chicken (or mushroom) soup (1 can)
- 2 cups cheddar cheese - shredded
Steps
- Cut chicken into bite-sized pieces.
- Press the "Sauté" button on the Instant Pot and add the olive oil. Stir in the chicken, onion, garlic, salt, and pepper. Sauté for 5 to 6 minutes until the onions are translucent and the chicken begins to brown.
- Add rice to the pot and cook for 1 to 2 minutes, stirring constantly, until the rice starts to turn golden brown.
- Add the chicken broth and water. Scrape the bottom of the pot thoroughly with a wooden spoon to deglaze it and prevent a burn notice. Secure the lid, turn the valve to "Sealing," and set to "Manual" or "Pressure Cook" for 8 minutes.
- Once the timer finishes, carefully turn the valve to "Venting" to perform a quick pressure release.
- Remove the lid and stir in the condensed soup, shredded cheese, and frozen vegetables. Mix until the cheese melts and the vegetables are warmed through. If needed, use the "Sauté" function for 1 to 2 minutes to heat everything through, stirring constantly to prevent burning.
Mains · Recipe entered by: Greg DeSanto
Instant Pot Cheesy Chicken and Rice Recipe
Steps
- Cut chicken into bite-sized pieces.
- Press the "Sauté" button on the Instant Pot and add the olive oil. Stir in the chicken, onion, garlic, salt, and pepper. Sauté for 5 to 6 minutes until the onions are translucent and the chicken begins to brown.
- Add rice to the pot and cook for 1 to 2 minutes, stirring constantly, until the rice starts to turn golden brown.
- Add the chicken broth and water. Scrape the bottom of the pot thoroughly with a wooden spoon to deglaze it and prevent a burn notice. Secure the lid, turn the valve to "Sealing," and set to "Manual" or "Pressure Cook" for 8 minutes.
- Once the timer finishes, carefully turn the valve to "Venting" to perform a quick pressure release.
- Remove the lid and stir in the condensed soup, shredded cheese, and frozen vegetables. Mix until the cheese melts and the vegetables are warmed through. If needed, use the "Sauté" function for 1 to 2 minutes to heat everything through, stirring constantly to prevent burning.