Though I am relatively new to using the Instant Pot, my husband is always excited when this dish appears at the table. The flavors are mild, and I love that it's an "all-in-one meal" - carb, protein, and vegetable!
Ingredients
1 1/2 lb. boneless chicken breasts
2 Tablespoons olive oil
1 teaspoon pepper
1 onion, diced
3 cloves garlic, minced
2 cups white rice, uncooked (See notes below.)
1 cup water
I can cream of chicken soup
2 cups shredded cheddar cheese
10 oz. frozen mixed vegetables
Instructions
Cut chicken into bite-size pieces.
Press the "Sauté" button on your Instant Pot and let it heat up. Add in the olive oil, then add the chicken, pepper, onion, and garlic. Sauté until onions become translucent and chicken begins to brown (5-6 minutes).
Add the rice and cook for 1-2 minutes more just until the rice starts to turn golden brown.
Add the chicken broth and water. Place lid on the Instant Pot and press "manual" to set timer for 8 minutes. Make sure the valve is set on "sealing".
Once the cooking time is complete, switch the valve to "venting" for a quick release.
Remove the lid and add the canned soup, cheese, and frozen vegetables. Mix everything until the cheese is melted and vegetables are warmed.
Notes
I'm all for using brown rice instead of white rice in my recipes. You can certainly replace the white rice for brown rice in this dish. It only requires cooking it for a longer period of time. I can't recall exactly how many additional minutes I cooked it, but I simply added on 3-4 minutes each time and would remove the lid after each cooking session to see if the rice was cooked and the broth absorbed.
If you don't own an Instant pot, you can improvise this for your oven. Simply pre-cook your rice and chicken, use less broth and water, and add the remaining ingredients and bake!
Recipe adapted from The Six Sisters Stuff blog.
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