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Cheesy Instant Pot Rice and Vegetables
Cheesy Instant Pot Rice and Vegetables makes for a super tasty side dish recipe! This rice recipe is a quick and simple addition to any meal!
Course
Side Dish
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
150
kcal
Author
Nichole
Ingredients
1
Cup
Long Grain White Rice
2
Cups
Frozen Mixed Vegetables
1/2
Teaspoon
Onion Powder
1/2
Teaspoon
Garlic Powder
Salt & Pepper to taste
1
Cup
Chicken Broth
1.5
Cups
Water
1
Cup
Shredded Cheddar Cheese
1/4
Cup
Freshly Grated Parmesan cheese
Instructions
Pour the rice into a fine mesh strainer and rinse under cold water for one minute.
Pour the rice into the bottom of the instant pot along with the frozen vegetables.
Add the seasonings, broth, and water.
Place the lid on the instant pot and set the valve to seal.
Cook on manual/high pressure for 5 minutes.
Once the cooking time is up, allow the pot to natural pressure release for 10 minutes, then quick release the rest of the steam.
Turn the instant pot off and stir in the cheese in three additions, stirring well after each addition.
Serve immediately, or store in the refrigerator for up to 3 days for best results.
Nutrition
Calories:
150
kcal