Easy Instant Pot Cheesy Chicken and Rice

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives while cream of chicken is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese maintains flavor with fewer calories, while processed cheese is often cheaper.

Cut chicken into about 1-inch pieces.

Wash and peel the carrots, then chop them into small pieces.

Dice the onion into small pieces.

Peel and chop the garlic cloves.

Use the sauté feature of the Instant Pot and add 1 stick of unsalted butter, onion, and garlic.

Let the butter melt and then add the onion and carrots, stirring well.

Cook the vegetables for about 5 minutes until soft.

Add half of the salt to the vegetables to help them release water.

Add the chopped chicken and the remaining salt and pepper once the chicken is mostly cooked.

Add the broth and then the rice to the Instant Pot.

Set the Instant Pot to manual multi-grain for 10 minutes and ensure it is set to seal.

Chop fresh parsley while the Instant Pot is cooking.

Once cooking is complete, allow the steam to release completely before opening the lid.

Stir the mixture and add in the parsley and cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens