Cheesy Instant Pot Chicken and Rice is a quick one pot dinner perfect for busy weeknights. This easy dinner recipe combines tender chicken with creamy rice and cheese for a satisfying family meal. Ideal for any weeknight meal.
Cut the cream cheese into four parts and leave it at room temperature so it softens while you prepare the other ingredients.
Chop the onion and garlic finely and cut the chicken thighs into 1 inch cubes. Season the chicken with one teaspoon kosher salt.
Activate the Instant Pot’s sauté mode on high and warm the olive oil until it shimmers. Add the onion and garlic, cooking with occasional stirring for about three minutes until soft. Turn off sauté mode.
Incorporate the chicken pieces with the onion and spread the rice evenly on top. Sprinkle the remaining half teaspoon salt over the rice. Mix the chicken broth with Dijon mustard in a bowl and pour this mixture over the rice without stirring.
Secure the Instant Pot lid and set the valve to seal. Cook on high pressure for 10 minutes; it will take approximately 12 minutes to reach pressure. While cooking, grate the cheddar cheese.
When cooking finishes, perform a quick release of the pressure.
Stir in the softened cream cheese, grated cheddar, and frozen vegetables gently to combine. Let the dish rest for five minutes, then mix again until the cream cheese is fully incorporated before serving.
Notes
Leftovers can be refrigerated in an airtight container for up to 4 days