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- 2 cups long-grain white rice - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

- Instant Pot Chicken and Rice Casserole

Discover the ultimate weeknight meal with my Instant Pot Chicken and Rice Casserole Delight! This quick one-pot recipe features tender chicken, fluffy rice, and colorful veggies, creating a satisfying dish everyone will love. With simple steps and ingredients, dinner is just minutes away. Ready to elevate your meal game? Click through to explore the full recipe and make this delicious casserole tonight!
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Ingredients
  

2 cups long-grain white rice

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 small onion, diced

3 cloves garlic, minced

2 cups chicken broth

1 cup frozen mixed vegetables (peas, carrots, corn)

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

Sauté Chicken: Set the Instant Pot to 'Sauté' mode. Heat olive oil and add diced onion. Sauté for 2-3 minutes until the onion becomes translucent. Add minced garlic and cook for another 30 seconds until fragrant.

    Brown the Chicken: Add the chicken pieces to the pot, and season with thyme, paprika, salt, and pepper. Cook for about 5-6 minutes until lightly browned on all sides.

      Add Rice and Broth: Stir in the rice, ensuring it coats the chicken and onion evenly. Pour in the chicken broth and scrape any browned bits off the bottom of the pot to prevent a burn notice.

        Combine Vegetables: Gently fold in the frozen mixed vegetables. Make sure they are evenly distributed throughout the mixture.

          Pressure Cook: Close the lid of the Instant Pot and ensure the valve is set to sealing mode. Select 'Manual' or 'Pressure Cook' on high pressure and set the timer for 10 minutes.

            Natural Release: Once the cooking time has completed, allow the pressure to release naturally for 10 minutes, then switch the valve to venting to release any remaining pressure.

              Add Cheese: Open the lid and fluff the chicken and rice mixture with a fork. Sprinkle shredded cheddar cheese over the top, close the lid slightly to allow the cheese to melt for about 2-3 minutes.

                Serve: Carefully scoop out the casserole into bowls, garnishing with fresh parsley if desired.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4