Instant Pot Cheesy Chicken and Rice

Name: Instant Pot Cheesy Chicken and Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 tbsp Unsalted Butter (4 tablespoons unsalted butter (cut into small pieces)); 1 ½ lb Chicken Breast (1 ½ pounds boneless, skinless chicken breasts); 1 cup White Onion (1 cup chopped white onion (approximately 1 medium onion)); 2 tbsp Garlic (2 tablespoons minced fresh garlic (approximately 4 large cloves)); 1 ½ cup Long Grain Rice (1 ½ cups long-grain white rice (rinsed, see Notes)); 3 cup Chicken Broth (3-4 cups chicken broth (see Notes) — up to 4); 2 tbsp Lemon Juice (2 tablespoons fresh lemon juice (juice from approximately 1 large lemon)); 1 cup Parmesan Cheese (1 cup shredded fresh parmesan (or grated, at room temperature)); 1 ½ tsp Table Salt (1 ½ teaspoons salt (more or less to taste)); ¼ tsp Black Pepper (¼ teaspoon black pepper (more or less to taste))

Instant Pot Cheesy Chicken and Rice - Main Course (American)

40 minAmerican

Servings4

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Egg Free

Ingredients

For 4 servings

Unsalted Butter4 tbsp · 4 tablespoons unsalted butter (cut into small pieces)
Chicken Breast1 ½ lb · 1 ½ pounds boneless, skinless chicken breasts
White Onion1 cup · 1 cup chopped white onion (approximately 1 medium onion)
Garlic2 tbsp · 2 tablespoons minced fresh garlic (approximately 4 large cloves)
Long Grain Rice1 ½ cup · 1 ½ cups long-grain white rice (rinsed, see Notes)
Chicken Broth3 cup · 3-4 cups chicken broth (see Notes) — up to 4
Lemon Juice2 tbsp · 2 tablespoons fresh lemon juice (juice from approximately 1 large lemon)
Parmesan Cheese1 cup · 1 cup shredded fresh parmesan (or grated, at room temperature)
Table Salt1 ½ tsp · 1 ½ teaspoons salt (more or less to taste)
Black Pepper¼ tsp · ¼ teaspoon black pepper (more or less to taste)

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Steps

1Saute butter
2Set Instant Pot to Sauté mode. Add 4 tablespoons unsalted butter to Instant Pot insert and let butter melt completely.
3Stir
4When butter has melted, add 1 cup chopped white onion and 2 tablespoons minced fresh garlic to insert. Stir to incorporate, then sauté aromatics approximately 5 minutes or until onions are soft and translucent.
5Saute chicken
6Add 1 ½ pounds boneless, skinless chicken breasts to insert. Sauté chicken pieces, stirring occasionally, approximately 5 minutes or until chicken pieces are opaque on all sides.
7Add chicken broth
8Add 1 ½ cups long-grain white rice, 3-4 cups chicken broth (3 cups for firmer rice; 4 cups for softer, soupier rice), and 2 tablespoons fresh lemon juice to Instant Pot insert. Stir to fully incorporate ingredients, making sure to scrape bottom of insert to loosen any stuck bits of onion or garlic.
9Set Instant Pot
10Secure lid on Instant Pot with valve in Sealing position. Set Instant Pot to Manual High Pressure mode and set cook time to 8 minutes. Instant Pot will pressurize and then 8-minute cook time will begin.
11Natural release
12When 8-minute cook time ends, Natural Release internal pressure 2 minutes. Note: Do not release pressure longer than 2 minutes or rice can overcook.
13Quick release
14After 2-minute Natural Release, carefully Quick Release any remaining pressure and remove lid. Use caution as any escaping steam will be incredibly hot.
15Stir chicken and rice mixture well. Note: If mixture contains excess standing liquid after pressure cooking, set Instant Pot to Sauté mode and stir mixture until excess liquid has fully incorporated into rice.
16Add cheese and seasonings
17Taste mixture and add 1 cup shredded fresh parmesan, 1 ½ teaspoons salt, and ¼ teaspoon black pepper. Stir until additions are well incorporated, then taste mixture again and add more parmesan, salt, pepper, or lemon juice if desired.
18Serve
19When satisfied with flavor of chicken and rice mixture, portion mixture into preferred servings. Garnish with additional parmesan cheese if desired and serve warm.