Creamiest Instant Pot Chicken and Rice

🧂 Ingredients

• 1 tbsp canola oil
• 1 lb boneless skinless chicken breasts, diced
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1/2 tsp each salt & pepper
• 1 cup long grain white rice
• 2 cups chicken broth
• 1/2 cup sour cream
• 1 cup cheddar cheese, grated
• 2 cups frozen vegetables

  defrosted
• Parsley, for garnish (optional)

Instructions

• 1 Add all ingredients to Instant Pot in the order in which they are listed, except
  for sour cream, cheese, frozen veggies and parsley, pushing rice underneath the
  liquid as much as possible.
• 2 Place lid on Instant Pot and make sure valve is set to seal. Press the pressure
  cook button and set to high, then cook for 3 minutes. Instant Pot will take
  about 5-10 minutes to come to pressure then pressure cook for 3 minutes.
• 3 Do a quick release of the pressure on the Instant Pot by flicking the switch at
  the top with a spoon. Open the lid when pressure gauge has dropped and the lid
  opens easily. Meanwhile, microwave frozen veggies for 2-3 minutes until
  defrosted.
• 4 Stir in sour cream and cheese, mixing well, then stir in veggies, garnishing
  with parsley (optional). Serve and enjoy!

Nutrition Info