1 tablespoonDijon mustardor sub 1 teaspoon dry mustard powder
2cupsfrozen peas and carrots mixsee note 1
1 ½cupslong-grain white rice, rinsedI used jasmine
¼cuphalf and half creamor more to desired creaminess
2cupsfreshly grated cheddar cheeseplus more for topping
Optional garnish: chopped fresh parsley
Add diced chicken to the Instant Pot insert. Sprinkle on the garlic powder, onion powder, paprika, salt and pepper. Toss until the chicken is evenly coated.
Pour in the chicken broth, add the Dijon, then layer in the frozen carrots and peas, then the rice. Push the rice down into the broth until it's submerged. Do not stir.
Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 4 minutes (your Instant Pot may have a "Pressure Cook" button rather than a "Manual" button, depending on the model). It will take about 15 minutes to come to pressure.
Allow the pressure to release naturally (NPR) for 10 minutes, then quick release the remaining pressure.
Open the lid, fluff the rice with a fork, then add the cream and grated cheese. Mix until well combined. Season with salt and pepper to taste.
Place the lid askew on the pot to allow the cream and cheese to warm up, about 3-5 minutes.
Serve immediately garnished with more grated cheese and fresh parsley, if desired. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Instead of a frozen carrot/pea mix, you can sub 1 cup diced fresh carrots (add before pressure cooking) and stir in 1 cup of thawed frozen peas along with the cheddar cheese.
Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure, plus wait for the cheese to melt.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.