Instant Pot Cheesy Rice and Broccoli

I am continually amazed at how wonderful my Instant Pot cooks.  I have cooked all sorts of meals in it and the majority have turned out wonderful.  This recipe is no exception.  The rice is cooked to perfection as is the broccoli.  When the cheese is added at the end of the cooking time, everything blends together nicely.  Small bites of broccoli in rice coated with delicious cheese.  In my book, cheese makes everything better.

This is a great side dish to serve with your main meal.

Instant Pot Cheesy Broccoli and Rice
From Pillsbury Adapted by From My Southwest Kitchen

Ingredients:
1 1/2 cups chicken broth
1 cup uncooked long-grain white rice, rinsed
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 (10-ounce) package broccoli florets
1 cup shredded sharp Cheddar cheese

Directions:
1.  Mix  first 4 ingredients in insert of the Instant Pot.
2.  Add in the broccoli florets and stir.  Secure lid; set pressure valve to sealing.  Select manual and cook on high pressure for 10 minutes.
3. Move pressure valve to vent when done cooking.
4. Stir in cheese.  The broccoli will break down when stirring.  Serve

Serves 4

Chicken Noodle Skillet

Skillet meals are some of my favorite dinners to make.  They are simple, budget friendly, and require little clean up.  In this recipe, cooked chicken is paired with mushrooms, carrots, egg noodles and celery.  All of the ingredients are cooked in a sauce of chicken broth and cream which has been seasoned with some onion powder, dried thyme, dried parsley,  salt, and pepper.   When the skillet is done everything is sprinkled with grated Parmesan cheese.  Cheese just makes everything better.

You have a delicious dinner with little fuss that is made in about 30 minutes.



Chicken Noodle Skillet

Ingredients:

1/4 cup butter
3/4 cup diced carrots
3/4 cup diced celery
4 ounces sliced white mushrooms
1/4 cup all purpose flour
3 1/2 cups chicken broth
1/2 cup heavy cream
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
6 ounces wide egg noodles ( about 4 cups)
1 1/2 cups cooked and shredded chicken
Grated Parmesan Cheese

Directions:

1.  In a large skillet, melt the butter over medium-low heat.  Add the carrots, celery and mushrooms.  Saute in the butter until the vegetables are soft.
2. Add the flour and cook for about 3 minutes.  Slowly whisk in the chicken broth and cream.  Stir in the onion powder, dried parsley, salt, garlic powder, dried thyme and ground black pepper.  Bring to a simmer  over medium-high heat.  Add the noodles and cook until the noodles are soft - about 5-7 minutes.
3.  Add the chicken and heat through.   Taste and reseason if necessary.  Remove from heat and sprinkle with grated Parmesan cheese.    Serve.

Serves 6