Description
An Instant Pot chicken and rice dish with tender, seasoned chicken thighs, a creamy Swiss cheese sauce, and perfectly cooked rice…all made in one pot for an easy, comforting meal.
Ingredients
Scale
- 1/2 cup chicken broth
- 1 Tbsp Dijon mustard
- 1 Tbsp Balsamic vinegar
- 1 1/2 pound boneless skinless chicken thighs (frozen is okay)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1 1/2 cups water
- 1 cup converted or long grain white rice
- 2 Tbsp cornstarch
- 1/2 cup evaporated milk or half and half, cream
- 4 slices of swiss cheese
Instructions
- Pour broth, dijon and balsamic vinegar into Instant Pot and stir. Add in the chicken thighs. Sprinkle chicken with salt, pepper, garlic powder, onion powder and thyme.
- Place a tall trivet* into the pot on/around the chicken. In an oven safe dish (I used a stainless steel pan*) add the water and rice and place the pan on top of the trivet.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. Set aside the rice pan and the trivet.
- In a small bowl stir together 2 Tbsp of cornstarch with 2 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the sauce.
- Stir a cup of the sauce in with the milk to temper it. Stir milk into the pot.
- Place swiss cheese over the chicken and let melt.
- Serve chicken, sauce and cheese over the top of the rice.
- Category: Chicken
- Method: Instant Pot