Easy Chicken And Rice Recipe Instant Pot Recipe For Meatloaf
INSTANT CHEESY POT CHICKEN AND RICE
Instant Pot Cheesy Chicken and Rice is a complete meal with creamy chicken, rice, peas and cheese. A one-pot meal the whole family loves! This easy chicken dinner is perfect for busy weeknights!
Provided by Dee
Categories Main
Time 23m
Number Of Ingredients 12
Steps:
- Hit SAUTE on the Instant Pot pressure cooker, and when it reads HOT, add olive oil and chicken
- Stir in minced onions, salt, garlic powder, pepper and herbes de Provence, and cook until chicken is no longer pink
- Deglaze pot to make sure no chicken is stuck to bottom. There should be plenty of juice from the chicken, but you can add some of the broth if necessary.
- Hit CANCEL to turn pot off, then pour rice over the chicken
- Pour chicken broth over rice, and press down to make sure it's covered with broth. Do not stir together. If you want to add cream of chicken soup, add it now, but do NOT stir everything together
- Place lid on pressure cooker, make sure vent is set to Sealing, and press PRESSURE COOK for 4 minutes
- Allow a 10 minute release, then turn vent to quick release remaining pressure
- When pin drops, remove lid, and stir in peas. Stir in cheese until well blended, and serve
Nutrition Facts : Calories 247 kcal, Carbohydrate 22 g, Protein 23 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 716 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT CHICKEN AND RICE
Instant Pot Chicken and Rice comes out perfect every time! So easy to make in 20 minutes and packed full of juicy chicken, creamy parmesan, and garlic flavor!
Provided by Nichole
Categories Main Course
Number Of Ingredients 12
Steps:
- Turn the Instant Pot on to saute mode and add the butter.
- Once the butter is melted, add in the onion and cook stirring occasionally for 2-3 minutes until beginning to soften.
- Season the chicken with the garlic powder, salt, onion powder, oregano, and pepper.
- Add the chicken to the pot with the onion and cook, stirring occasionally just until the chicken is golden, about 3-4 minutes.
- Pour about 1/4 cup of the chicken broth into the pot and use a wooden spoon to deglaze any browned bits from the bottom of the pot.
- Turn the pot off and stir in the rice, and the remaining broth. Place the lid on the pot and set the valve to sealing.
- Place the instant pot on manual, high pressure for 5 minutes cook time.
- Once the cook time is up, allow the pot to come to pressure naturally for 5 minutes.
- Do a quick release and stir in the broccoli. Allow to sit for 5 minutes.
- Turn the pot off and stir in the parmesan cheese.
- Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts : ServingSize 1 Cup, Calories 250 kcal
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