WHITE CHEDDAR QUESO RICE RECIPES

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ONE POT CHICKEN AND BROWN RICE DINNER – INSTANT POT RECIP…



One Pot Chicken and Brown Rice Dinner – Instant Pot Recip… image

A healthy take on a traditional chicken and rice dinner, juicy chicken, colorful vegetables, brown rice and herbs combine for an easy one-pot weeknight meal.

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 45 minutes

Yield 6-8 servings

Number Of Ingredients 10

1 tbsp olive oil
1 medium onion (finely diced)
2 carrots (chopped)
2 celery stalks (chopped)
2 1/2 cups chicken broth (warmed)
2 cups uncooked brown rice (rinsed)
1 tbsp fresh thyme leaves (plus additional for garnish, or 1 tsp dried)
8 oz sliced baby bella (or crimini mushrooms)
2 lbs boneless (skinless chicken thighs)
10 oz condensed cream of chicken soup (canned or homemade)

Steps:

  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion, carrots and celery to the pot and saute until onion is soft, 3-4 minutes.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add rice, thyme, mushrooms and chicken to the pot and stir to combine.
  • Layer the cream of chicken soup on the top--do not stir.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board, chop and return to the pot. Adjust seasonings.
  • Serve hot garnished with additional thyme.

RED BEANS AND RICE – INSTANT POT RECIPES



Red Beans and Rice – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 15 minutes

Cook Time 90 minutes

Yield 8 - 10 servings

Number Of Ingredients 14

1 medium onion (finely diced)
1/2 bell pepper (diced)
3 stalks celery (diced)
3 cloves garlic (minced)
1 lb dry red kidney beans (it is not necessary to soak the beans)
2 bay leaves
1 tsp fresh thyme (or 1/2 tsp dried thyme)
4 cups chicken broth ( 32 ounces )
3 cups Water
12-16 ounces chicken andouille (or other high-quality smoked sausage, cut into thin slices)
2 tbsp butter (cut into 4-6 pieces )
hot sauce (to taste)
Salt and pepper (to taste)
8 cups Cooked rice

Steps:

  • Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 25 minutes.
  • When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
  • Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
  • When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
  • Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and and stir until incorporated and slightly thickened.
  • Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
  • Add hot sauce, salt and pepper to taste.
  • Serve over rice.

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