Chicken Cheese Rice
⏱️ Prep: 10 min🍳 Cook: 10 min
Nutrition
1073
Calories
66.7g
Protein
80.5g
Carbs
52.2g
Fat
Ingredients
| 1 1/2 lbs | 680 g | chicken breasts, skinless, boneless, and cut into chunks |
| 4 oz | 115 g | cream cheese, cut into chunks |
| 1 tbsp | 15 ml | fresh parsley, chopped |
| 1/2 cup | 120 ml | cheddar cheese, shredded |
| 1 1/2 cups | 360 ml | parmesan cheese, shredded |
| 1/2 tsp | 2.5 ml | onion powder |
| 1 1/2 tsp | 7.5 ml | garlic powder |
| 2 cups | 480 ml | long-grain rice, uncooked |
| 10 oz | 285 g | can chicken soup |
| 1 1/2 cup | 360 ml | heavy cream |
| 2 1/2 cups | 600 ml | water |
| 1 | onion, chopped | |
| 2 tbsp | 30 ml | butter |
| 1/2 tsp | 2.5 ml | pepper |
| 1 tsp | 5 ml | salt |
Instructions
- Add butter into the instant pot and set the pot on saute mode.
- Add onion and chicken to the pot and cook for 4-5 minutes.
- Add chicken soup, heavy cream and water and stir well.
- Add rice, onion powder, garlic powder, pepper, and salt.
- Seal pot with lid and cook on manual high pressure for 5 minutes.
- Once done then release pressure using the quick-release method than open the lid.
- Stir in cheddar cheese, parmesan cheese, cream cheese, and parsley.
- Stir well and serve.