Description
Seasoned rice, tender chicken and vegetables with a sprinkling of cheese on top. Made quickly and easily in your Instant Pot.
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced onion
- 1 rib of celery, diced
- 1 large carrot, peeled and chopped
- 4 ounces mushrooms, chopped
- 2 cups chicken broth
- 1 1/3 cup converted rice
- 1 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1 tsp kosher salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- Pinch of smoked paprika
- 2 cups chopped cooked chicken (or 1 pound raw chicken cut into half inch cubes)
- 1 cup frozen sweet white corn
- 2 cups chopped spinach
- 2 Tbsp heavy cream
- 1 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 onions, celery, carrot and mushrooms and saute for 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice, lemon juice, dijon mustard, salt, pepper, garlic powder, poultry seasoning, paprika. Add in the chicken and corn. 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 10 minutes. Move valve to venting and remove the lid.
- Stir in the spinach and cream. Sprinkle the cheese on top and let it melt (I used my air fryer lid to melt it quickly).
- Serve and enjoy.
- Category: Chicken
- Method: Instant Pot