Instant Pot Garlic Parmesan Chicken and Rice
Instant Pot Garlic Parmesan Chicken and Rice
Ingredients
1 1/2 pounds skinless boneless chicken breasts
2 tablespoons of oil
1/2 cup chopped onion
2 1/2 cups of water
1 1/2 cups heavy cream
1 (10.5 oz) can of cream of chicken condensed soup
2 cups uncooked long grain rice
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon of salt
1 teaspoon of pepper
1 1/2 cups grated Parmesan
1/2 cup grated cheddar cheese or colby jack
1 tablespoon chopped fresh parsley
4 ounces of cream cheese, cut into slices and soften
Instructions
- Slice the chicken into strips.
- Set Instant Pot to Saute Mode. Add oil. When molten, add chicken and onions and cook until most of the pink in the chicken disappears.
- Add water, thick cream and chicken soup. Commotion.
- Add rice by sprinkling it so that it is evenly distributed. Add garlic powder, onion powder, salt and pepper. Do not bother.
- Put the cover on. Make sure the valve is in the “seal” position. Cook under high pressure for 5 minutes. Relieve pressure manually.
- Once the pin falls, remove the lid and add cream cheese. Add the parmesan cheese, cheddar and parsley. Put the lid on for a few minutes to melt the cheese. Stir and serve. It will thicken as it cools.
Notes
Note. Cooking time does not include the time for Instant Pot to exert pressure. This usually takes about 10 minutes, but may vary.
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