When done, press Cancel and use the quick release method to release the pressure.Īdd the broccoli and stir well, then sprinkle with the remaining 1/4 cup cheese. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). Lock the lid and close the pressure release valve. Pour the broth over the cheese and spoon the soup on top (the order is important, so don't stir until after the cooking is done). Layer the chicken, onion powder, rice and 1/4 cup cheese in the pot.
Spray the inside of a 6-quart Instant Pot® with vegetable cooking spray. Flavor Variations: For bolder flavor, add your favorite dried herbs or seasonings, sriracha or hot sauce.3 Assemble pressure lid, making sure the pressure release valve is in the SEAL position. 2 Place chicken breasts on reversible rack, making sure rack is in the higher position. Ive been taught to never quick release meat and Im sorry I broke the rule. Place rice, chicken stock, frozen vegetables, 1 teaspoon salt, 1 teaspoon pepper, and Adobo seasoning into the pot stir to combine. If you use larger florets or like your broccoli very tender, you may want to blanch it before adding to the pot (or use thawed frozen, which is already blanched during the freezing process). I was excited to try this after seeing the recipe in my can. Ingredient Note: Using small broccoli florets is important, since they cook quickly in the residual heat of the pot. Delicious Mediterranean style chicken and rice cooked together in the Ninja Foodi.
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