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.