Cheesy Instant Pot Chicken and Rice

🥘 Ingredients

• frozen peas and carrots (10-ounce)
  1 bag

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• boneless (about 4 pieces, skinless chicken thighs)
  1 pound
• cream cheese
  2 ounces
• dijon mustard
  1 tablespoon
• garlic
  2 cloves
• kosher salt (divided)
  1 1/2 teaspoons
• low-sodium chicken broth
  3 cups
• olive oil
  1 tablespoon
• onions (medium)
  1
• sharp cheddar cheese (about 1 cup, shredded)
  4 ounces
• white rice (long-grain)
  1 1/2 cups

🍳 Cookware

• instant pot
• pressure cooker

1. 1

   Gather frozen peas and carrots .

   frozen peas and carrots: 1 bag (10-ounce)

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1. 1

   Soften the cream cheese . Cut 2 ounces cream cheese into 4 pieces. Let sit at room temperature to soften while you cook the chicken and rice.

   cream cheese: 2 ounces
2. 2

   Prep the aromatics and chicken. Dice 1 medium yellow onion and mince 2 garlic cloves. Cut 1 pound boneless chicken thighs chicken into 1-inch pieces. Season the chicken all over with 1 teaspoon kosher salt .

   garlic: 2 cloves, boneless: 1 pound (about 4 pieces, skinless chicken thighs), kosher salt: 1 1/2 teaspoons (divided)
3. 3

   Soften the onion and garlic. Heat 1 tablespoon olive oil in a 6-quart or larger instant pot or electric pressure cooker on the highest Sauté setting until shimmering. Add the onion and garlic and cook, stirring occasionally until softened, about ⏱️ 3 minutes . Turn off the pressure cooker.

   olive oil: 1 tablespoon
4. 4

   Add the chicken and rice. Add the chicken and stir into the onions . Sprinkle 1 1/2 cups white rice and the remaining 1/2 teaspoon kosher salt over the chicken. Whisk 3 cups low-sodium chicken broth and 1 tablespoon dijon mustard together until combined. Pour over the rice but do not stir.

   onions: 1 (medium), white rice: 1 1/2 cups (long-grain), low-sodium chicken broth: 3 cups, dijon mustard: 1 tablespoon
5. 5

   Cook under HIGH pressure for ⏱️ 10 minutes . Lock the lid on and make sure the valve is set to seal. Set to cook under HIGH pressure for ⏱️ 10 minutes . It will take about ⏱️ 12 minutes to come up to pressure. Meanwhile, grate the cheese.
6. 6

   Grate the cheese. Grate 4 ounces sharp cheddar cheese on the large holes of the box grater (about 1 cup).

   sharp cheddar cheese: 4 ounces (about 1 cup, shredded)
7. 7

   Quick release the pressure. When the cook time is up, quick release the pressure.
8. 8

   Add the cheeses and frozen vegetables. Add the cream cheese, cheddar cheese, and 1 (10-ounce) bag frozen vegetables and gently stir to combine. Let sit for ⏱️ 5 minutes . Stir once more until the cream cheese is completely combined before serving.
9. 📝

   Servings: 4-6

10. 📝

    Nutrition: fish-free tree-nut-free red-meat-free peanut-free alcohol-free gluten-free pork-free shellfish-free egg-free soy-free wheat-free Calories 545 Fat 18.6 g (28.6%) Saturated 7.5 g (37.7%) Carbs 53.9 g (18.0%) Fiber 3.9 g (15.5%) Sugars 5.9 g Protein 39.3 g (78.5%) Sodium 898.1 mg (37.4%)