Instant Pot Chicken and Rice

Soften the cream cheese. Cut 2 ounces cream cheese into 4 pieces. Let sit at room temperature to soften while you cook the chicken and rice.

Prep the aromatics and chicken. Dice 1 medium yellow onion and mince 2 garlic cloves. Cut 1 pound boneless chicken thighs chicken into 1-inch pieces. Season the chicken all over with 1 teaspoon kosher salt.

Soften the onion and garlic. Heat 1 tablespoon olive oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté setting until shimmering. Add the onion and garlic and cook, stirring occasionally until softened, about 3 minutes. Turn off the pressure cooker.

Add the chicken and rice. Add the chicken and stir into the onions. Sprinkle 1 1/2 cups white rice and the remaining 1/2 teaspoon kosher salt over the chicken. Whisk 3 cups low-sodium chicken broth and 1 tablespoon Dijon mustard together until combined. Pour over the rice but do not stir.

Cook under HIGH pressure for 10 minutes. Lock the lid on and make sure the valve is set to seal. Set to cook under HIGH pressure for 10 minutes. It will take about 12 minutes to come up to pressure. Meanwhile, grate the cheese.

Grate the cheese. Grate 4 ounces sharp cheddar cheese on the large holes of the box grater (about 1 cup).

Quick release the pressure. When the cook time is up, quick release the pressure.

Add the cheeses and frozen vegetables. Add the cream cheese, cheddar cheese, and 1 (10-ounce) bag frozen vegetables and gently stir to combine. Let sit for 5 minutes. Stir once more until the cream cheese is completely combined before serving.