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Cheesy Chicken And Rice Instant Pot Recipe

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Instant Pot Cheesy Chicken and Rice THIS IS NOT DIET FOOD
Instant Pot Cheesy Chicken and Rice THIS IS NOT DIET FOOD from www.thisisnotdietfood.com

Description

Are you looking for a delicious and easy-to-make dinner? Then you have come to the right place! This cheesy chicken and rice instant pot recipe is the perfect meal for busy weeknights. It is a one-pot wonder that is both flavorful and satisfying. The dish features tender chicken breasts, fluffy rice, and gooey melted cheese. It is a crowd-pleaser that the whole family will love.

Prep Time

The prep time for this recipe is minimal, taking only around 10 minutes. You will need to chop some vegetables, measure out ingredients, and season the chicken before cooking.

Cook Time

Once you have prepped your ingredients, it's time to start cooking! The cook time for this recipe is 25 minutes, with an additional 10 minutes for the pressure to release.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 cup uncooked white rice
  • 1 cup chicken broth
  • 1 can cream of chicken soup
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 tablespoon minced garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon
  • Can opener

Method

  1. Season the chicken with paprika, thyme, salt, and black pepper.
  2. Turn on the Instant Pot to sauté mode and add a tablespoon of oil.
  3. Add the chicken and cook for 2-3 minutes, stirring occasionally, until browned on all sides.
  4. Add the diced onions, garlic, and bell peppers and cook for another 2-3 minutes, stirring occasionally, until the vegetables are softened.
  5. Add the uncooked rice, chicken broth, and cream of chicken soup to the Instant Pot, stirring to combine.
  6. Close the lid and set the Instant Pot to manual mode for 12 minutes.
  7. When the cooking is complete, allow the pressure to naturally release for 10 minutes before manually releasing the remaining pressure.
  8. Remove the lid and stir in the shredded cheddar cheese until melted and combined.
  9. Garnish with chopped parsley and serve hot.

Notes

This recipe is very versatile and can be adapted to your taste preferences. You can use different types of cheese, add more or less seasoning, or even add some hot sauce for a little kick.

Nutrition Info

This recipe serves six people and each serving contains approximately:
  • Calories: 500
  • Protein: 37g
  • Carbohydrates: 38g
  • Fat: 21g
  • Sodium: 1020mg

Recipe Tips

  • Be sure to stir the ingredients well before pressure cooking to ensure even cooking.
  • Use long-grain white rice for best results.
  • If you prefer a creamier texture, you can add a splash of heavy cream or milk after stirring in the cheese.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

Enjoy this cheesy chicken and rice instant pot recipe for a delicious and hassle-free dinner tonight!


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