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Instant Pot Cheesy Chicken and Rice Recipe

 1.50 lbs boneless skinless chicken breasts
 2 tbsp olive oil
 1 tsp salt
 1 tsp pepper
 1 onion diced
 3 garlic cloves
 2 cups white rice
 2.50 cups chicken broth
 1 cup water
 10.50 oz condensed cream of chicken (or mushroom) soup (1 can)
 2 cups cheddar cheese - shredded
1

Cut chicken breasts into bite-sized pieces.

2

Press “saute” button on Instant Pot and let pot heat up. Add in olive oil to pot, then add in chicken, salt, pepper, onion, and garlic. Saute over heat until onions become translucent and chicken starts to brown (5-6 minutes).

3

Add rice and cook for 1-2 minutes more; just until rice starts to turn golden brown.

4

Add in chicken broth and water. If you have the burn notice on your IP, you will want to deglaze the bottom of your Instant Pot at this time to prevent that from happening. Place lid on Instant Pot. Press “manual” button and set timer for 8 minutes.

5

Once cooking time is complete, switch the valve on top to “venting” (i.e. a quick release).

6

Remove lid and add in soup, shredded cheese, and frozen vegetables. Mix everything together until cheese is melted and vegetables are warmed (if you need to turn it on saute to help the vegetables cook, you can do that. Just be sure to stir continuously so that it doesn’t burn).

Nutrition Facts

6 servings

Serving size

Amount per serving
Calories638
% Daily Value *
Total Fat 24g31%

Saturated Fat 10g50%
Cholesterol 116mg39%
Sodium 1488mg65%
Total Carbohydrate 63g23%

Dietary Fiber 3g11%
Total Sugars 1g
Protein 41g
Potassium 763mg17%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.