instapot cheesy chicken, mushroom, broccoli rice

Name: Instapot Cheesy Chicken, Mushroom, Broccoli Rice
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon(s) butter; 1 medium sweet onion sliced thinly; 4 ounce(s) drained canned mushrooms; 1 teaspoon(s) salt; 1/2 teaspoon(s) paprika; 1 teaspoon(s) coarse black pepper; 3 teaspoon(s) chopped jarred garlic; 2 large chicken breasts cubed; 1 cup(s) jasmine rice; 1 1/2 cup(s) chicken broth; 1 can(s) cream of chicken soup (no water); 1 cup(s) shredded cheddar cheese; 12 ounce(s) frozen broccoli florets

A creamy, warming dish packed with chicken flavor!

review

Recipe by

M H

@MH_643e86315c5fb

Anywhere, AL

A quick go to recipe oozing with delicious flavors!

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yield 4 -6

prep time 15 Min

cook time 25 Min

method Pressure Cooker/Instant Pot

Ingredients For instapot cheesy chicken, mushroom, broccoli rice

1 Tbsp

butter
1 md

sweet onion sliced thinly
4 oz

drained canned mushrooms
1 tsp

salt
1/2 tsp

paprika
1 tsp

coarse black pepper
3 tsp

chopped jarred garlic
2 lg

chicken breasts cubed
1 c

jasmine rice
1 1/2 c

chicken broth
1 can

cream of chicken soup (no water)
1 c

shredded cheddar cheese
12 oz

frozen broccoli florets

How To Make instapot cheesy chicken, mushroom, broccoli rice

1
Microwave the frozen broccoli in a bowl for three minutes and set aside.

2
Turn on the instapot sauté setting. Sauté onions in one tablespoon of butter for about five minutes and then turnoff sauté setting.
3
Add the canned mushrooms, salt, paprika, pepper, garlic, cubed chicken breasts, jasmine rice, chicken broth and cream of chicken soup to the Instapot and mix well.
4
Cook on manual pressure for 10 minutes and then use the quick pressure release.
5
When the pressure has released, remove the lid and stir in the broccoli and shredded cheddar cheese. Put the lid back on and set it to sealing. Turn on warming function and let it sit for another 10 minutes then quick release pressure again.
6
Serve and enjoy!
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