Chicken Cheese Rice
Recipe 41. Prep Time: 10 minutes. Cook Time: 15 minutes. Servings: 6. Nutritional Value (per serving): Calories 611; Fat 25.5g; Carbohydrates 55.2g; Sugar 1.3g; Protein 37.4g; Cholesterol 121mg.
⏱️ Prep: 10 min🍳 Cook: 15 min
Nutrition
611
Calories
37.4g
Protein
55.2g
Carbs
25.5g
Fat
Ingredients
| 1 lb | 455 g | chicken breasts, skinless, boneless, cut into 1-inch pieces |
| 2 cups | 480 ml | cheddar cheese, shredded |
| 1 can | cream of chicken soup | |
| 2 1/2 cups | 600 ml | chicken stock |
| 2 cups | 480 ml | rice |
| 3 | garlic cloves, minced | |
| 1/2 cup | 120 ml | onion, chopped |
| 2 tbsp | 30 ml | butter |
| 1/4 tsp | 1.3 ml | pepper |
| 1 tsp | 5 ml | salt |
Instructions
- Add butter into the instant pot and set the pot on sauté mode.
- Add chicken, pepper, and salt and cook chicken until browned, about 5-8 minutes.
- Add onion and cook until onion is softened. Add garlic and cook for 30 seconds.
- Add rice and cook for 1-2 minutes.
- Add chicken stock and stir well.
- Seal the instant pot with a lid and cook on high pressure for 8 minutes.
- Once done, release pressure using the quick-release method. Open the lid.
- Stir in cheese and soup until cheese is melted.
- Serve and enjoy.