With the holidays coming up, it can be SO hard to come up with dinner ideas! Between shopping, baking, and planning the menu for Christmas, dinner during the week kind of becomes the last priority. We tried this SUPER easy instant pot meal the other night, and I had to share it with y’all in case you need a new idea. Most of the ingredients you probably have on hand already too, making it even easier!
The instant pot does all the cooking for you, so this really just takes a few minutes of prep. This was creamy and filling and the boys liked it a lot! We’ll be adding it to our regular dinners, especially while it’s cold out.
xo, Jaime
Photo and recipe credits to: the kitchn
| Prep Time | 10 minutes |
| Cook Time | 27 minutes |
| Servings |
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Ingredients
- 2 ounces cream cheese
- 1 medium Onion
- 2 cloves garlic
- 1 pound boneless skinless chicken thighs
- 1 1/2 teaspoons kosher salt
- 1 tablespoon olive oil
- 1 1/2 cups long-grain white rice
- 3 cups low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 4 ounces sharp cheddar cheese, shredded
- 1 (10 ounce) bag frozen peas and carrots
Ingredients
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Instructions
- Cut 2 ounces cream cheese into 4 pieces. Let sit at room temperature to soften while you cook the chicken and rice.
- Dice 1 medium yellow onion and mince 2 garlic cloves. Cut 1 pound boneless chicken thighs chicken into 1-inch pieces. Season the chicken all over with 1 teaspoon kosher salt.
- Heat 1 tablespoon olive oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté setting until shimmering. Add the onion and garlic and cook, stirring occasionally until softened, about 3 minutes. Turn off the pressure cooker.
- Add the chicken and stir into the onions. Sprinkle 1 1/2 cups white rice and the remaining 1/2 teaspoon kosher salt over the chicken. Whisk 3 cups low-sodium chicken broth and 1 tablespoon Dijon mustard together until combined. Pour over the rice but do not stir.
- Lock the lid on and make sure the valve is set to seal. Set to cook under HIGH pressure for 10 minutes. It will take about 12 minutes to come up to pressure. Meanwhile, grate the cheese.
- Grate 4 ounces sharp cheddar cheese on the large holes of the box grater (about 1 cup).
- When the cook time is up, quick release the pressure.
- Add the cream cheese, cheddar cheese, and 1 (10-ounce) bag frozen vegetables and gently stir to combine. Let sit for 5 minutes. Stir once more until the cream cheese is completely combined before serving.
Recipe Notes
Photo and recipe credits to: the kitchn
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