This is an easy and delicious way to make a cheesy chicken and rice casserole in the Instant Pot. We use brown rice, lots of veggies, and cheddar cheese. The perfect go-to easy dinner recipe for busy weeknights!
Add 3 cups of water and the can of cream of chicken soup.
Drain liquid from the cans of chicken breasts, then put just one of the cans of chicken breast in the instant pot.
Add the chicken flavor bouillon, onion salt, and garlic powder. Gently mix together.
Add the mixed vegetables and half of the bag of broccoli florets. Do not stir.
Add the other can of chicken breast. Do not stir.
Add the last cup of water to the level of the chicken and vegetable mixture. Slightly stir the ingredients but try to keep the broccoli towards the top of the pot.
Set the instant pot on manual for 26 minutes.
After 26 minutes, take the lid off and mix the ingredients a bit, then add the sharp cheddar cheese. Do not stir.
Put the lid back on, without pressurizing it, and let it sit for about 10 minutes.
The instant pot is warm enough to melt the cheese. Check it every now and then to see when the cheese has melted.
After the cheese has melted, stir the mixture to blend the cheese with the chicken, rice, and vegetables.
Notes
If you don't like brown rice, you can use white rice instead, but you may need to reduce the cooking time.
Cornbread is a delicious side dish with this meal.