INSTANT POT CHEESY BROCCOLI AND RICE
Steps:
- Add rice to bowl of Instant Pot. Top with chicken broth and milk. Season with salt, garlic powder, pepper, and paprika. Add butter and frozen broccoli. Stir to combine. Place the lid on the Instant Pot and seal the vent. Set to cook on high pressure for 10 minutes. When the cook time is up, do a natural release for 10 minutes, then manually release the remaining pressure. Remove the lid from the pot and add the cheese. Stir to combine.
Nutrition Facts : Calories 313 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 849 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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- Turn your Instant Pot to the saute setting. When the display says HOT add in the butter. Swirl the pot around to melt the butter. Once butter is melted add in the onion. Saute the onion for 3 minutes. Add in the garlic and rice and stir for 1 minute. Add in 1 cup of the broth and stir for 2 minutes. Add in the remaining broth, the salt and then lay the chicken on top (if using).
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes (high pressure). Once time is up let the pot sit there for 10 minutes and then move the valve to venting. Remove the lid.
- If using frozen broccoli florets, put them in a colander and run hot water over them for a couple minutes. Shake off the excess water and stir them into the rice. If using fresh broccoli florets you can do one of two things. First and faster idea is to put the florets in a glass bowl with a quarter cup of water and put them in the microwave for 4-5 minutes, until the broccoli is steamed and reaches your desired cooked consistency. Second idea is you add the fresh broccoli to the pot after the pressure has released and then put the lid back on and let the broccoli cook on the warm setting with the lid on for about 20 minutes.
- Remove the chicken and place on a cutting board. Cut into pieces. Then stir them back into the pot. Stir in the cheddar. Salt and pepper to taste. Scoop onto serving plates and enjoy.
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- Push the saute button on Instant Pot and add the butter. Once the butter melts, add the diced onion and cook until soft, about 3-5 minutes. Add the garlic and cook stirring constantly so that it doesn't burn, about 30 seconds.
- Push the "off" button and add 2 cups of the chicken broth and the rice. Stir everything well, then place the lid on the Instant Pot and turn the pressure release knob to "sealing."
- Cook the rice over manual high pressure for 5 minutes. When the timer is up, perform a quick release. After the pressure has completely released and the pin has dropped, open the lid and stir in the broccoli, remaining 1/2 cup chicken broth, and salt and pepper.
- Place the lid back on the pot, turn the pressure release knob to "sealing," and cook the broccoli and rice over manual high pressure for 1 minute. When the timer is up, perform a quick release. After the pressure has completely released and the pin has dropped, open the lid and stir in the cheddar cheese until melted and creamy. Enjoy!
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