Chicken Rice and Cheese (hidden veggies)
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 onion, diced
- 3 cloves garlic (minced)
- 2 cups white rice (uncooked)
- 2 1/2 cups chicken broth
- 1 cup water
- 1 12 ounce box cream of chicken soup (or 10.5 oz can)
- 3 cups shredded cheddar cheese
- 1 (10 ounce) bag frozen broccoli/cauliflower (steamed in the microwave)
Instructions
- Cut chicken breasts into bite-sized pieces.
- Press Saute button and allow it to heat up.
- Add in olive oil, chicken, salt, pepper, onion, and garlic. Saute until onions become softened and chicken starts to brown (5-6 minutes).
- Add rice and cook for 2 minutes stirring constantly until rice starts to turn golden brown.
- Add in chicken broth and water, then place lid on Instant Pot. Press “manual” button and set timer for 8 minutes.
- While instant pot is cooking
- Once cooking time is complete, switch the valve on top to “venting” (i.e. a quick release).
- Remove lid and add in soup, shredded cheese, and steamed vegetables. Mix everything together until cheese is melted.
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