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Turn the instant pot to the sauté setting and add in the olive oil.
Add the chicken and onions and cook for 5-7 minutes stirring occasionally until the onions are softened and the chicken is browned slightly.
Then add in the minced garlic and cook on the sauté setting for 1-2 minutes.
Then stir in the chicken and rice. Make sure the rice is covered by the liquid (add more broth if needed).
Next pour the cream of chicken soup on top of the other ingredients but do not mix it in with the other ingredients.
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.
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.
Serve warm and enjoy!