I stole this recipe for Instant Pot Cheesy Chicken and Rice from 40aprons.com. This Instant Pot meal is an easy option for a weeknight meal. Chopped onions, garlic and mushrooms cook in a pressure cooker on the sauté function. Then chopped chicken is added and cooked for a few minutes. Rice, chicken broth and lemon juice are added, then everything is stirred together before sealing the pressure cooker. Next the pressure cooker is set to cook on high for 8 minutes. After cooking and releasing the pressure, everything is stirred together before adding Parmesan cheese, salt and pepper. Since this recipe comes together quickly it is perfect for when your stomach is growling.
Set the pressure cooker to sauté mode. Add 4 tbsp butter to the insert and let butter melt completely. When butter has melted, add 1 cup chopped onion and 2 tbsp minced garlic to insert. Stir to incorporate, then sauté approximately 5 minutes or until onions are soft and translucent.
If desired, add sliced mushrooms next.
Then add 1 ½ lbs chopped chicken breasts to the insert. Sauté the chicken pieces, stirring occasionally, approximately 5 minutes or until chicken pieces are opaque on all sides.
Next add 1 ½ cups rice, 3 to 4 cups chicken broth and 2 tbsp lemon juice to the insert.
Stir to fully incorporate, making sure to scrape the bottom of the insert to loosen any stuck bits of onion or garlic.
Secure the lid on the pressure cooker. Set to manual HIGH pressure mode and set cook time for 8 minutes. Instant Pot will pressurize and then the 8 minute cook time will begin. When the cooking time ends, let pressure release naturally for 2 minutes. After the 2 minutes, carefully Quick Release any remaining pressure and remove the lid. Stir the chicken and rice mixture well.
Then taste the mixture and add 1 cup shredded Parmesan cheese, 1 ½ tsp salt and ¼ tsp pepper.
Stir until well incorporated, add more Parmesan, salt, pepper and lemon juice if desired. Garnish with additional Parmesan cheese.
Scoop out and serve warm.
If you liked this recipe for Instant Pot Cheesy Chicken and Rice then you can also try Instant Pot Garlic Herb Chicken, Instant Pot Tuscan Chicken Pasta or Creamy Chicken and Rice.
Instant Pot Cheesy Chicken and Rice
Ingredients
- 4 tbsp butter cut into small pieces
- 1 ½ lbs chicken breasts cut into bite-size pieces
- 1 cup chopped white onion approximately 1 onion
- 2 tbsp minced fresh garlic
- 1 ½ cups long-grain white rice rinsed
- 3 to 4 cups chicken broth
- 2 tbsp lemon juice approximately 1 lemon
- 1 cup shredded fresh Parmesan cheese
- 1 ½ tsp salt
- ¼ tsp black pepper
Instructions
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Set the pressure cooker to sauté mode. Add butter to the insert and let butter melt completely.
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When butter has melted, add chopped onion and garlic to insert. Stir to incorporate, then sauté approximately 5 minutes or until onions are soft and translucent. (add mushrooms in this step)
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Add the chicken to the insert. Sauté the chicken pieces, stirring occasionally, approximately 5 minutes or until chicken pieces are opaque on all sides.
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Add the rice, chicken broth and lemon juice to the insert. Stir to fully incorporate, making sure to scrape the bottom of the insert to loosen any stuck bits of onion or garlic.
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Secure the lid on the pressure cooker. Set to manual HIGH pressure mode and set cook time for 8 minutes. Instant Pot will pressurize and then the 8 minute cook time will begin.
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When the cooking time ends, let pressure release naturally for 2 minutes.
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After the 2 minutes, carefully Quick Release any remaining pressure and remove the lid.
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Stir the chicken and rice mixture well. If there is excess standing liquid, set the pressure cooker to Sauté and stir mixture until the excess liquid has fully incorporated into the rice.
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Taste the mixture and add Parmesan cheese, salt and pepper. Stir until well incorporated, add more Parmesan, salt, pepper and lemon juice if desired.
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Garnish with additional Parmesan cheese and serve warm.
Recipe Notes
I add sliced mushrooms with the onions and garlic.