Instant Pot Cheesy Chicken and Rice Recipe
A one-pot recipe loaded with cheese and mixed vegetables, it will become a family favorite that you make over and over again.
- 1 ½ pounds boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 onion diced
- 3 cloves garlic minced
- 2 cups white rice uncooked
- 2 ½ cups chicken broth
- 1 cup water
- 10 ½ ounces condensed cream of chicken soup (1 can)
- 2 cups shredded cheddar cheese
- 10 ounces frozen mixed vegetables
Cut chicken breasts into bite-sized pieces.
Press “saute” button on Instant Pot and let pot heat up. Add in olive oil to pot, then add in chicken, salt, pepper, onion, and garlic. Saute over heat until onions become translucent and chicken starts to brown (5-6 minutes).
Add rice and cook for 1-2 minutes more; just until rice starts to turn golden brown.
Add in chicken broth and water. If you have the burn notice on your IP, you will want to deglaze the bottom of your Instant Pot at this time to prevent that from happening. Place lid on Instant Pot. Press “manual” button and set timer for 8 minutes.
Once cooking time is complete, switch the valve on top to “venting” (i.e. a quick release).
Remove lid and add in soup, shredded cheese, and frozen vegetables. Mix everything together until cheese is melted and vegetables are warmed (if you need to turn it on saute to help the vegetables cook, you can do that. Just be sure to stir continuously so that it doesn’t burn).
If you let the oil heat up in the pot before adding the food, it will help things cook faster.
Calories: 638kcal | Carbohydrates: 63g | Protein: 41g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 1488mg | Potassium: 763mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2901IU | Vitamin C: 15mg | Calcium: 326mg | Iron: 2mg