Instant Pot Shrimp Risotto with asparagus is a creamy arborio rice recipe with flavors of white wine, lemon, and parmesan cheese all cooked in your electric pressure cooker without a watchful eye! This is a wonderful one pot dinner.
Instant Pot Baked Potatoes is a foolproof way for making fluffy and fork tender baked potatoes in your electric pressure cooker. Baked Potatoes make such a perfect side dish, but when they bake in the oven it can take a really long time! Making them in your Instant Pot is the perfect short cut.
Simply set the Instant Pot to cook for 15 minutes with a 15 minute natural release for fork tender potatoes. You can also rub them with olive oil and place in the oven if you like crispy skin on your potatoes.
Use all your perfectly cooked potatoes to make a Baked Potato Bar.
Bonus- If you have leftover baked potatoes you can always make Potato Soup!
If potatoes are your favorite side dish you HAVE TO CHECK OUT these Instant Pot Mashed Potatoes too!! They are a top recipe on Mom’s Dinner.
For this recipe you will want to use Russet Potatoes – they are traditionally used for baked potatoes.
They can also be known as baking potatoes, Idaho potatoes or old potatoes.
Russet potatoes can vary dramatically in size- from 7oz (small) all the way up to a pound (large).
I recommend using the medium sized potatoes , about 9-12 oz., to give you a decent size potato and allow 4-6 to fit into the Instant Pot.
This baked potato recipe is so easy!! Let’s get started:
Clean and/or scrub your potatoes thoroughly. Generally russet potatoes have a layer of dirt on the outside and if you want to eat the skin you will want to remove the dirt.
Poke your potatoes with a knife or fork 8-10 times so that they can release steam as they cook.
Pour 1 cup of water into the bottom of your Instant Pot. Place the metal trivet in the bottom of your pot.
Now place 4-6 potatoes into the pot. Layering the potatoes is ok. However do not go past the “fill” line that is marked on the inside of your pot.
Pop the lid on, close the pressure valve, and set the pot to cook per the times below, based on potato size:
Baked Potato Sizes & Cooking Variations
Small Baked Potato 7-8 oz. 10 min. cook time with an 10 minute natural release
Medium Baked Potato 9-12 oz. 15 min. cook time with a 15 minute natural release
Large Baked Potato 13-16 oz. 20 min. cook time with a 15 minute natural release
Do a 15 minute natural release and then do a quick release to release any remaining pressure.
If you like your potato skin to be a little crispy, you can crisp it up in the oven.
Heat your oven to 450 degrees.
Place the tender baked potatoes on a baking sheet. Rub them with olive oil and sprinkle with kosher salt.
Place in the oven for about 8 minutes, flipping halfway through. Add time for your desired level of crispiness.
Watch your potatoes carefully so they do not burn.
You can load these baked potatoes up with sour cream, butter, salt, pepper, cheese, bacon – whatever you like! They would also be great filled with a no bean chili or an Instant Pot Chili.
They are an amazing side dish. Here are some main entree ideas to serve with your Instant Pot Baked Potatoes:
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Garlic Cheddar Biscuits are a flavorful and garlicky biscuits that come together with just 5 ingredients; including Bisquick, cheddar, garlic powder, butter, and milk. From prep to cook time they are ready in about 20 minutes. This is a perfect copycat recipe for Red Lobster’s Cheddar Bay Biscuits.
Tender Bisquick biscuits are filled with melted cheddar cheese and topped with garlic butter.
This is considered a “drop biscuit” recipe. Which is, in my opinion, the best kind of biscuit to make. It doesn’t require any chilling, rolling, or kneading of the dough.
Simply mix the biscuit ingredients together and drop them by the spoonful onto a cookie sheet and they are ready to bake!
You only need a couple ingredients for this recipe:
In a bowl lightly mix together 2 cups Bisquick mix, โ cup milk, and ยฝ cup shredded cheddar cheese.
Drop the biscuits onto the baking sheet, it is about ยผ cup per biscuit.
This dough is pretty sticky, so I recommend dropping the biscuits using an ice cream scoop or ยผ cup measuring cup that has been greased with olive oil or cooking spray.
Bake for 8-10 minutes, until the tops are golden and they are cooked through.
Melt the butter and garlic powder together in the microwave. When the biscuits come out of the oven brush the tops, generously, with the butter mixture.
Serve warm!
Store your leftover biscuits in an airtight container or plastic baggie at room temp for up to 4 days.
Just like this Beer Bread, these Garlic Cheddar Biscuits make excellent table bread. Or they would be a great biscuit replacement for this Chicken & Biscuits recipe. Here are some other entrees that would go great with these biscuits:
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Skillet Cajun Shrimp are slightly spicy, Cajun seasoned shrimp that cook hot and fast in a skillet. Shelled and deveined raw shrimp are lightly marinated for 30 minutes, then cooked and are ready in under 5 minutes!
This Cajun shrimp dish makes an excellent appetizer or dinner when paired with a side dish like Cajun Rice and Roasted Broccoli or Asparagus.
If you love a good cajun dish also check out my Instant Pot Cajun Rice with Chicken & Sausage, or Skillet Dirty Rice and Beans.
For this dish I recommend using either fresh or frozen shrimp that are raw and have been deveined and shelled, but still has the tail. You will want to buy shrimp that are extra large. If you are at a fish counter ask for a 26/30 shrimp, that means there are 26-30 shrimp per pound.
If you have a Trader Joe’s nearby they have an excellent frozen shrimp that is perfect! You will just need to thaw it in the fridge overnight. See the photo below:
If you buy frozen shrimp it may come in a larger category then 26/30, which is completely fine. The shrimp I purchase has a wider size category of 21/30 which means you will have varying sizes of shrimp in the bag.
To thaw your frozen shrimp you will want to place the shrimp in a bowl in the fridge overnight or up to 24 hours. It will thaw completely and be ready for you to use.
Simply drain off the excess liquid, rinse the shrimp completely, and pat them dry before using.
If you forgot to thaw your shrimp or you need them right away you can also thaw them by placing them in a warm water (not hot, that will start to cook the shrimp). You may need to change the water a couple times before they are thawed completely.
Nothing better than the warm and spicy flavors of cajun seasoning. For this recipe you will be mixing garlic, onion powder, oregano, red pepper flakes, a little cayenne pepper, and most importantly smoked paprika.
You definitely want to use smoked paprika, not “paprika”. The two have completely different flavors and cannot be swapped out in this recipe. You want the deep rich flavor of the smoked paprika to make this Cajun Shrimp dish!
I also add a little lemon zest to the marinade to slightly brighten the flavors.
Start by making the marinade by combining 2 tablespoon olive oil and all the herbs and seasonings. Add the shrimp and give it a stir to coat.
Let the shrimp marinade for 30 minutes up to 6 hours.
Heat a large non-stick skillet over medium high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once the pan is hot add half the marinated shrimp. Cook for 2 minutes on the first side, then flip and cook for 2 minutes on the other side. Remove the cooked shrimp to a plate.
Add the other half of the shrimp to the pan and repeat the cooking process.
Once all the shrimp is cooked remove the pan from the heat and add all the shrimp to the pan. Squeeze two fresh lemon wedges over the shrimp.
Serve the warm shrimp immediately!
This Cajun Shrimp makes an easy and fast dinner, here are some perfect side dishes to pair with it:
If you serve this as a shrimp appetizer I would HIGHLY recommend serving it with jicama sticks. They perfectly cool your mouth from the spice of the seasoning!
Muffin Pan Meatloaf is a much faster way to enjoy your favorite meatloaf dinner. They are individual portions of savory ground beef meatloaf cooked in a muffin tin in just 25 minutes. Serve it up with these quick Instant Pot Mashed Potatoes and buttery peas for an excellent family dinner!
This recipe also is a great make-ahead dinner. The meatloaf cups refrigerate perfectly for up to 4 days and reheat in the microwave nicely! You can even serve them on a mini bun for a Meatloaf Slider Sandwich!
If you want a non-traditional flavored meatloaf, you can also check out this Italian Meatloaf Recipe! Or to make these a little healthier using ground turkey, pop over to this recipe for Turkey Meatloaf Muffins.
It is important to have SOME fat in your beef. It is what helps keep ground beef recipes moist and juicy, it also gives the meatloaf really great flavor.
When you purchase ground beef the meat to fat ratio is shown in a fraction- ex: 80/20. Which means the beef is 80% lean ground beef and 20% fat.
For this Meatloaf Cup recipe I recommend using an 85/15 or 90/10 ground beef. You could even go 93/7 for less calories.
I definitely would not use a 80/20 or 70/30 ground beef. That fat ratio will produce too much grease and your meatloaf cups will shrink quite a bit.
We are sticking with good old classic ketchup topping in this meatloaf recipe. Nothing fancy.
When the ketchup topping cooks it takes on a whole different flavor. The sugars in traditional ketchup caramelize a bit and the flavor deepens and becomes warm and savory.
If you have brown sugar glaze or tomato sauce topping you like you can absolutely swap that out! BBQ sauce would even work if you want a totally different flavor.
If you love watching cooking shows, you can watch Susie make these meatloaf muffins on a 30 minute episode of Pin TV!
This is a much faster way to make meatloaf for dinner! Instead of cooking for an hour or more, this recipe bakes in just 25 minutes.
Start by preheating your oven to 400 degrees and greasing a 12 cup muffin pan with cooking spray or olive oil.
In a skillet over medium heat sautรฉ the onions and garlic in olive oil until they are softened, about 5-8 minutes.
Remove the pan from the heat and stir in the Worcestershire sauce, fresh rosemary (could sub thyme), and tomato paste. Stir until the tomato paste coats everything. Set aside.
In a large bowl combine the panko bread crumbs and milk, let that sit for a few minutes to soak.
Now add the 2 lbs. lean ground beef, the onion mixture, 2 lightly beaten eggs, salt, pepper, and onion powder. With clean hands lightly mix the meatloaf just until all the ingredients are distributed.
It should still be a little fluffy, which will give you a more tender meatloaf (instead of a dense meatloaf).
Using โ cup measuring cup portion out the meatloaf into 12 muffin cups. This should give you exactly 12 meatloaf cups.
Top each muffin cup with 1 tablespoon ketchup.
PRO TIP: Place the muffin tin on a rimmed baking sheet. This will catch any grease or juices in the oven in case you have spill over.
Pop that in the oven for 25 minutes until the center of the cups reaches 160 degrees.
Let the meatloaf cups cool for a few minutes and then remove them from the muffin tin and serve!
If you have Muffin Tin Meatloaf leftover store them in an airtight container in the fridge for up to 4-5 days.
These reheat REALLY well (so they make a great meal prep)! Simply place one or two muffins on a microwave safe plate and microwave for a minute or so.
Pro Tip: They will reheat through a little better if you cut them in half.
Yes you can freeze your meatloaf muffin cups, making them a great option for meal prep (or a meal train dinner!).
Simply prepare the meatloaf cups completely and let them cool. Place them in a freezer safe, airtight container and freeze for up to 3 months.
To reheat let them thaw in the fridge overnight and then reheat them in the microwave. Or heat in the oven, covered with foil, at 400 degrees for 15-20 minutes, until the middle is warmed through.
Meatloaf is a traditional Sunday dinner recipe and is great served with some classic side dishes like:
Add a Jello Salad and/or broccoli bacon salad for a more robust super classic dinner!
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Instant Pot Chicken Noodle Soup is an incredibly easy soup recipe. It is literally a dump and start recipe- no sauteing, no browning, or searing. Pop all the ingredients in the Instant Pot or Electric Pressure Cooker and start it up. With an 8 minute cook time it is ready in under 30 minutes!
Rolo Cookies are soft and chewy chocolate cookies stuffed with a Rolo candy. When the cookies bake the Rolo melts and creates a fudgy middle that is filled with a gooey caramel center. They are kind of a “surprise cookie” because they look like a plain chocolate cookie on the outside but they hold delicious treat in the middle!
If you love Rolo candies, you will also want check out this recipe for Rolo Pretzel Turtles. Both the Chocolate Rolo Cookie and the Rolo Turtle make amazing Christmas Cookies!
These Rolo Cookies are made with mostly traditional cookie ingredients. So if you have a well stocked baking cabinet, plus eggs and butter, you can probably make these.
You will just need to get Rolo Candies. More on those below.
This is a main ingredient, the star of the show! So make sure you get the right thing (see photo below)!
You can find Rolo candies in the candy aisle at your grocery store. When I am making these cookies I find that buying the 10.6 oz bag of Rolos is the best bet. You will have a couple left over, but they make a great after lunch sweet treat!
Kitchen Tip: Unwrap about 36 Rolo candies before you start this recipe (it’s a great job for kids, if you don’t mind them eating a few). Having them unwrapped and ready to go will make quick work of this recipe.
These Rolo cookies are pretty easy to make. Simply make the dough, stuff each cookie with a Rolo, and bake! Let’s get started:
To get prepped:
In a stand mixer (or a bowl and a handheld mixer) cream together the softened butter, brown sugar, and white sugar. Mix until it it completely creamy and fluffy, about 4 minutes.
Pro Tip: if your butter is not softened cut it into small ยฝ inch cubes and let it set in a warm area for about an hour.
Add the vanilla and eggs to the butter mixture. Blend until everything is well combines, about 1 minute.
Add the sifted flour mixture, a little at a time, to the cookie dough. The dough will be thick!
Pro Tip: Sift the flour mixture onto a piece of parchment paper and use it as a slide/tube/funnel to easily pour the dry ingredients into the mixing bowl.
Using a tablespoon scoop out a generous tablespoon of dough. Place it in the palm of your hand and press one Rolo in the middle of the cookie. Then form the dough around the candy, covering it completely.
Roll the cookie in the sugar bowl to coat completely and place on the parchment-lined baking sheets.
Your bake time will vary per your cookie sheet:
At the end, if you like a sweet and salty treat, you can sprinkle a little flaky sea salt over top!
Keep your Chocolate Rolo Cookies in an airtight container, at room temp, for up to 5 days. They will be softest in the first couple days.
You can absolutely freeze your Rolo Cookie dough or the baked cookies!
Make the dough completely and roll into balls filled with the Rolo candies.
Do not roll in the sugar, wait and do that before you bake the cookies. Freeze the dough balls in an airtight/ freezer safe container for up to 3 months.
When it is time to bake, make sure to bake from frozen! Roll the dough balls in white sugar and bake at 375 for 10-12 minutes. They may need a minute longer since they were frozen.
You can also freeze the baked cookies. Let them cool completely at room temp. Then wrap them in an airtight/freezer safe container and keep them in the freezer for up to 3 months!
Bring to room temp and enjoy. Or warm for 30 seconds in the microwave for a warm cookie treat!
If you are always looking for easy & delicious cookie recipes, here are a few to check out on Mom’s Dinner:
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Creamy, flavorful and best of all EASY to make, this Instant Pot Wild Rice Soup is a great recipe to make in your Electric Pressure Cooker! It is full of veggies, a wild rice blend, and white cheddar cheese. This is the best wild rice soup recipe for cold nights!
Don’t have an Instant Pot? That is ok, I have included stove top instructions in the recipe card as well!
[feast_advanced_jump_to]In this recipe I use a wild rice blend, which is not true wild rice. Real wild rice that is harvested in the wild in lakes and rivers of Minnesota and Canada can actually be hard to find and is very expensive.
For these reasons, and ease of cooking, this recipe calls for a wild rice blend which is a mix of white rice, brown rice, red rice, and wild rice. Rice Select is a great brand that is readily available in most stores and on Amazon. See photo below:
If you choose to use true wild rice you will need to adjust the cooking time to 45 minutes. I have noted that in the recipe card “notes” below.
This is what they call a “dump and cook” recipe; the ingredients are poured into the instant pot, cooked. Then you add the final ingredients and stir. Dinner is ready.
Below are the basic steps to make Instant Pot Wild Rice Soup, for more detailed instructions, pop down to the recipe card:
Pour the chicken broth, rice, carrots, celery, onions, garlic, and salt into the Instant Pot. Pop the lid on and set it to cook on rice mode for 12 minutes.
Do a quick release of pressure. Fluff the rice and veggies with a fork. Stir in the milk, potato soup, and white cheddar cheese. Until the cheese is melted.
Give it a taste for seasoning and serve it up!
If you love cooking in your Instant Pot and are always on the lookout for new soup recipes, here are a few for you to check out after you make this Instant Pot Wild Rice Soup recipe:
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Beef Stew with Red Wine is a slow simmered stew that has tender chunks of beef and vegetables in a savory red wine and beef sauce. This recipe calls for an entire 750 ml bottle of red wine that cooks down and concentrates into the most delicious flavor!
This beef stew recipe is written for 2 hours on your stove top, however I have also included instructions for making it a little quicker in your Instant Pot!
I know not everyone loves wine in their food, so if that is you check out one of these; Instant Pot Beef Stew, Dutch Oven Beef Stew and Instant Pot Beef & Barley.
BUT, if you do love cooking with wine, check out my recipes for Goat Cheese Chicken or Instant Pot Risotto!
Now is not the time to grab a bottle of 2 buck chuck, but you also don’t need a $50 bottle of wine for this beef stew recipe. The flavor of the red wine will be concentrated so you want something that you would enjoy drinking.
I like to choose something in the $8-10 range.
You also don’t want a delicate wine like Pinot Noir for this stew. Grab a bottle of hearty red wine; cabernet, merlot, zinfandel, shiraz, or malbec work great!
This recipe calls for stew meat, which is a cheap cut of beef, generally chuck or round, that is cut into 1 or 2 inch cubes. Stew meat is super tough meat that requires low and slow cooking to become it’s best.
After the 2 hour cook time of this recipe the beef stew meat becomes fall apart tender and super flavorful!
For this Red Wine Beef Stew recipe you will want to use a dutch oven or similar heavy duty pot that has a tight fitting lid. If you are planning on making it in your Instant Pot, refer to the recipe card below for instructions.
Start by making sure your beef stew meat is cut into 1 inch chunks.
Mix together the ยพ cup all purpose flour, 1 teaspoon salt, and ยฝ teaspoon black pepper. Toss the beef chunks in the flour so they are coated on all sides. Set aside.
Heat the 2 tablespoon olive oil in the dutch oven or large pot, over medium heat. Brown the floured beef, in batches to not overcrowd the pot. Remove each batch to a plate.
In the now empty pot add 1 tablespoon of olive oil and 1 chopped onion and 4 chopped garlic cloves. Stir them constantly so they do not burn for 1-2 minutes.
Deglaze the pot with 3 cups of red wine, scraping up all the browned bits from the bottom. Stir in 2 tablespoon worcestershire sauce, 1 tablespoon beef base, 1 tablespoon + 1 teaspoon sugar, 1 teaspoon salt, ยฝ teaspoon pepper, 1 bay leaf, and the browned beef. Let that simmer together for 5 minutes.
Stir in 2 cups beef broth, 2 ยฝ cups carrots, 1 ยฝ cups celery, 3 cups peeled and cubed russet potatoes.
Bring the pot to a boil. Then lower the heat to low and cover. Cook the stew, occasionally stirring, for 2 hours.
Once the stew is cooked the broth will still be pretty thin. You want to make it a silky thick gravy for your stew.
You are going to make a cornstarch slurry which is a mixture of cornstarch and cold liquid used as a thickening agent.
Mix together the remaining wine, about ยผ cup, with 3 tablespoon of cornstarch. Stir it until the cornstarch is completely incorporated into the wine. Stir it into the stew and bring the pot back up to a simmer over medium heat.
Once the Red Wine Beef Stew is thickened how you like it, turn the pot off and remove the bay leaf.
Let the stew cool for 5-10 minutes and then serve! It goes great with warm crusty bread and a glass of red wine.
You can absolutely make this Beef Stew with Red Wine ahead and reheat when you are ready to eat.
Make the recipe completely and let it cool before storing it in the fridge. Refrigerate for up to 4 days.
To reheat simply place on the stovetop over medium low heat and let it warm through for about 20 minutes, stirring it occasionally.
If you don't want to use red wine you can sub in more beef broth. Instead of the wine add 3 cups of beef broth. However note that it will not have the same flavor as when you use 750ml bottle of red wine.
Because it is so economical I love using stew meat. When cooked correctly is is fall apart tender! Here are some more recipes to check out when purchasing stew meat:
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Instant Pot Queso is a delicious white cheese dip mixed with tomatoes, chiles, and cream cheese all made in your Electric Pressure Cooker. Just add tortilla chips for a great party dip.
BBQ Chicken Sliders are smaller sandwiches that are filled with delicious pulled chicken smothered in BBQ sauce, topped with red onions, provolone cheese, and cilantro. They are just the right size for an appetizer buffet or game day party. Or they make an excellent dinner when paired with a side dish.
This is not a delicate sandwich, it is a hearty chicken slider filled to the brim with BBQ Chicken and toppings. If you are feeding a crowd this is a great go-to easy sandwich to prepare!
Another great slider to check out are these meatloaf sliders! It is the perfect beef alternative to these chicken sliders.
This recipe calls for rinsing the red onions. This is a great kitchen tip! If you have a recipe that calls for raw onions, like broccoli bacon salad, give them a quick rinse with cool water. Or you can pop them in a bowl of cool water and let them sit for a few minutes while you prep the other ingredients.
It rinses away the enzyme that makes you taste onions in your mouth all day long. All you are left with is the delicious onion flavor that doesn’t overpower the sandwich.
This slider recipe calls for pulled or shredded chicken. One of the easiest ways to get this done is purchase a rotisserie chicken and shred the two breasts. You could also make this Instant Pot BBQ Pulled Chicken, All Purpose Instant Pot Shredded Chicken, or Instant Pot Rotisserie Chicken.
Another option would be to make poached chicken.
Any way you choose to cook your chicken, the easiest way to shred/pull the chicken is by using a stand mixer with the paddle attachment. Note: make sure your chicken is warm if you use this method! Watch the video below to see how easy it is:
Preheat the oven to 350 degrees.
Start with a 12 count package of buns or slider buns. I like to use the Kings Hawaiian Savory Butter Rolls. Do not separate the buns, keep them all intact.
Using a serrated knife remove the top of the buns from the bottom by cutting through the buns horizontally.
Place the bottom buns in a 9×13 casserole pan. Top the buns with all the chicken, spreading it all the way to the edges.
Top the chicken with a layer of onion that have been rinsed or soaked and then patted dry on a paper towel.
Layer 6 slices of provolone cheese over the chicken & onions.
Finish with a layer of cilantro.
Pop the top of the buns on the sliders. Cover the pan with foil and place in the oven for 15 minutes.
Meanwhile melt together 2 tablespoon of salted butter with 1 minced garlic clove and 1 tablespoon parsley.
Remove the foil from the slider pan. Brush the top buns with all the butter, garlic, and parsley mixture.
Pop it back in the oven for an additional 5 minutes.
Time to eat!!
This BBQ Chicken Slider recipe makes the perfect addition to a game-day buffet. Here are some other easy recipes to add:
You can also listen to this full recipe on my podcast, Let’s Make Dinner! I share the full recipe, tips and tricks and serving ideas.
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Cheesy Rice is a wonderful side dish for any dinner. It goes great with chicken, ribs, or a roast! This is an easy Cheesy Rice side dish recipe because you do not have to bake it. It is made completely on the stove top.
Rice is mixed with sauteed onions and celery and then coated in a deliciously tangy cheese sauce. The sauce is made with greek yogurt (making it a little healthier), mayonnaise, milk, shredded cheddar cheese, and garlic powder. No “cream-of-soup” here.
[feast_advanced_jump_to]You can make this Cheesy Rice recipe with any type of rice that you prefer. I have written the recipe for long grain white rice. If you choose to use something like brown rice or basmati rice, simply follow the cooking times on the package.
In this dish there is no need to rinse your rice. The purpose of rinsing rice is to remove some of the starch dust that makes rice “creamy” instead of separate/individual grains. Since this cheesy rice recipe is supposed to be creamy, the extra starch is a good thing!
In your sauce pot sautรฉ the onions and celery until soft. Stir in the rice and chicken broth. Bring it to a boil. Then lower the heat, pop the lid on. Cook per package instructions.
While the rice cooks whisk together the cheese, Greek yogurt, mayonnaise, milk and garlic powder.
When the rice is done fluff it with a fork, then pour the cheese sauce over top and stir to coat the rice. The heat of the rice should melt the cheese.
Serve hot!
If you are following a Keto diet you can sub out the rice for cauliflower rice. Warm it through if you are using frozen cauliflower rice and then add the cheese sauce to the warm “rice”.
If you are using fresh cauliflower rice, start by sauteing the onions and celery, then saute the cauliflower rice (3 cups) until it is al dente. Remove from the heat and stir in the cheese sauce.
You can absolutely make this rice dish in your Instant Pot. You will just need to adjust the rice to liquid ratio to 1 cup white rice and 1 ยฝ cups chicken broth.
Saute the onions and celery in the oil for about 5 minutes. Turn off the saute mode. Add 1 cup rice and 1 ยฝ cups chicken broth to the pot. Pop the lid on and set it to cook on Rice mode for 12 minutes. Then do a quick release.
Make the cheese sauce and pour over the rice. Stir to combine!
Frozen rice can be a real time saver!! If you use frozen rice simply warm 3 cups of rice in the microwave, per the package instructions.
In a skillet saute the onions and celery until they are totally softened, about 10 minutes. Remove from the heat and stir in the warmed rice.
Prepare the cheese sauce and pour over the rice.
Store your leftover cheesy rice in the fridge, in an airtight container for up to 5 days. It will thicken when it cools in the fridge. To reconstitute when warming add a little broth or milk and stir to combine.
I wouldn't recommend freezing this rice because of it's cheese and milk content.
This is a great side dish to serve instead of potatoes or a casserole. it is family friendly and a crowd pleaser! Here are some great entrees to serve with the Cheesy Rice:
