Dear Sis,
I made this dish during our visit, but this time I didn’t burn it. The sauté function heats very quickly. I learned the hard way that it is best to have all your food prep complete before go time, and to stay close by to stir frequently.
Cheesy Instand Pot Chicken Veggie Rice
2020-03-02 22:34:33
Ingredients
- 2 chicken breasts, cubed
- 1 onion, diced
- 1 T minced garlic
- 2 T avocado oil
- 1 t ground pepper
- 1 t salt
- 2 c uncooked rice
- 3 1/2 c chicken stock
- 1 (10.5 oz) can cream of chicken soup
- 2 c shaded colby cheese
- 1 (12 oz) pkg. frozen mixed vegetables
Instructions
- Using the sauté function, panfry chicken, onion, and garlic in oil, stirring frequently to prevent sticking. When cooked through, cancel sauté function and stir in salt, pepper, and rice.
- Add chicken stock and place lid on Instant Pot. Set to manual cook and put 8 minutes on the timer.
- Quick release pressure. Stir in soup, cheese, and vegetables until cheese is melted and vegetables are warmed.
Adapted from Six Sisters' Stuff
Adapted from Six Sisters' Stuff
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