Step 1

Turn the instant pot to the sauté setting and add in the olive oil.

Step 2

Add the chicken and onions and cook for 5-7 minutes stirring occasionally until the onions are softened and the chicken is browned slightly.

Step 3

Then add in the minced garlic and cook on the sauté setting for 1-2 minutes.

Step 4

Then stir in the chicken and rice. Make sure the rice is covered by the liquid (add more broth if needed).

Step 5

Next pour the cream of chicken soup on top of the other ingredients but do not mix it in with the other ingredients.

Step 6

Seal the instant pot (by moving the valve on the lid to the seal position). Cook on high pressure for 3 minutes. After the cook time, let the pressure release from the instant pot naturally by not moving the valve on the lid.

Step 7

Once all the pressure has been released from the instant pot. Remove the lid, stir in the shredded cheese. The heat from the meal will melt the cheese.

Step 8

Serve warm and enjoy!