Chicken & Rice

Ingredients

• 1 – Chicken Breast (1″ Cubes)
• 1/8 cup – Peas & Carrots (Frozen)
• 1/2 – Onion (Diced) or 1/4 tsp – Onion Powder
• 4 tbsp – Butter
• 1/4 tsp – Sea Salt
• 1/4 tsp – Pepper
• 1 tbsp – Garlic (Minced)
• 2 tbsp – Chicken Bouillion
• 2 cups – Water
• 1 cup – Rice
• 3/4 cup – Cheddar Cheese
  • Try:
    • 1/4 cup – Cheddar Cheese
    • 1/4 cup – White American Cheese
• Original (DO NOT ADD)
  • 1/4 cup – Parmesan Cheese

Instructions

• Set instant pot to saute on high heat. Melt 2 tbsp butter & saute peas, carrots & onions until softened. About 5 mins.
• Add 2 tbsp butter, chicken, salt & pepper and cook until chicken is done. About 10 mins.
• Add garlic & rice. Stir to prevent sticking and cook until rice is just starting to get some color. About 5 mins.
• Add chicken bouillion and water. Stir to deglaze the bottom of the pot.
• Cover and pressure cook on high for 10 mins. Instant release once complete.
• Add half of the cheese and stir to incorporate and release rice from bottom of pan. Add the other half of the cheese and stir to incorporate.

Notes:

• Try some white american cheese instead of the cheddar to simulate ACP from mexican restaurants.