Description
Instant Pot rice with chicken, mushroom, vegetables and cheese. An easy and tasty weeknight dinner.
Ingredients
Scale
- 2 Tbsp butter
- 8 ounces mushrooms, chopped
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cups chicken broth
- 1 1/3 cups uncooked converted rice
- 2–3 cups chopped cooked chicken
- 1 (12 oz) package frozen peas and carrots (or another type of vegetable)
- 1/3 cup heavy cream
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and saute for 3 minutes. Stir in the salt, pepper, onion powder and garlic powder.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Sprinkle in the rice. Then dump the chicken and frozen vegetables on top, don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the cream.
- Sprinkle the cheese on top and serve.
- Category: Chicken
- Method: Instant Pot