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RECIPES DIY PARENTING KIDS CRAFTS MAKE MONEY AT HOME
Instant Pot Chicken and Rice
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Ingredients
2 large boneless skinless chicken breasts, cut into 1 inch pieces
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 onion, chopped
1-3/4 cups chicken broth
1 (10.5 oz) can cream of chicken soup
1-1/2 cups white rice
2 cups cheddar cheese, freshly shredded
Directions
Turn the instant pot to the sauté setting and add in the olive oil.
Add the chicken and onions and cook, stirring occasionally, until the chicken is browned slightly and the onions are softened, 5-7 minutes.
Add the minced garlic and cook on the sauté setting for about 1 minute, or fragrant.
Then stir in the chicken broth and rice. Make sure the rice is covered by the broth (add more broth if needed).
Pour the cream of chicken soup on top of the other ingredients but do not mix it in with the other ingredients.
Seal the instant pot (by moving the valve on the lid to the seal position). Cook on high pressure for 3 minutes. After the cook time, let the pressure release from the instant pot naturally by not moving the valve on the lid.
Once all the pressure has been released from the instant pot, remove the lid, and stir in the shredded cheese. The heat from the meal will melt the cheese. Serve warm.
Enjoy!
Notes:
You can mix in a bag of frozen mixed vegetables, like peas and carrots, into this meal when you add in the rice.
Storage: Refrigerate the leftovers in an air tight container for up to 5-7 days.
Nutrition Info:
Calories 459kcal, Carbohydrates 43g, Protein 22g, Fat 22g, Saturated Fat 10g, Trans Fat 1g, Cholesterol 68mg, Sodium 1276mg, Potassium 329mg, Fiber 1g, Sugar 1g, Vitamin A 485IU, Vitamin C 6mg, Calcium 302mg, Iron 2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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