By-The-Fire Dinner

Name: By-The-Fire Dinner
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound chicken thighs, boneless and skinless, cut into 1-inch-thick pieces; 1 1/2 teaspoons kosher salt, divided; 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 1/2 cups long-grain white rice; 3 cups low-sodium chicken broth; 1 tablespoon Dijon mustard; 2 ounces cream cheese, room temperature, cut into 4 pieces; 1 cup sharp cheddar cheese, shredded; 1 (10-ounce) bag frozen peas and carrots

Chicken Pressure Cooker Diner-Style

Time: 30 minutes

Yield: 4 servings

About

It's a must to end any day by the fire. No matter what the temperature is outside, it's always good for the soul to cuddle up by that blazing beauty! While you're all comfy-cozy, it's ideal to enjoy this By-The-Fire Dinner. With notes of your favorite chicken and rice dish, this one is extra creamy and has a slight tang thanks to the melty sharp cheddar cheese and zesty Dijon mustard mixed in. Ah, it was a good day, wasn't it? By-The-Fire Dinner will make sure it ends on the best note, too!

Ingredients

1 pound chicken thighs, boneless and skinless, cut into 1-inch-thick pieces
1 1/2 teaspoons kosher salt, divided
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 1/2 cups long-grain white rice
3 cups low-sodium chicken broth
1 tablespoon Dijon mustard
2 ounces cream cheese, room temperature, cut into 4 pieces
1 cup sharp cheddar cheese, shredded
1 (10-ounce) bag frozen peas and carrots

Directions

Step 1 -Season the chicken pieces all over with 1 teaspoon of the salt.

Step 2 -In a large pressure cooker, add the oil and heat on the sauté setting on high heat until it is shimmering.

Step 3 -Add the onions and the garlic to the heated oil and cook, stirring occasionally, until the onions have softened, about 3 minutes. Turn the pressure cooker off.

Step 4 -Stir the seasoned chicken pieces into the onion mixture, then add the rice and the remaining salt.

Step 5 -In a medium bowl, add the chicken broth and the Dijon mustard and whisk until it is combined.

Step 6 -Evenly pour the broth mixture over the chicken mixture. Do not stir.

Step 7 -Lock the lid on the pressure cooker and set the valve to seal. Cook the chicken mixture on high heat until the meat reaches an internal temperature of 165 degrees F, for 10 minutes. Note: It will take about 12 minutes for the cooker's pressure to build.

Step 8 -Carefully use the pressure cooker's quick release, then unlock the lid.

Step 9 -Add the cream cheese, the cheddar cheese, and the peas and carrots to the chicken mixture and gently stir to combine.

Step 10 -Let the chicken mixture sit, about 5 minutes.

Step 11 -Stir the chicken mixture until the cream cheese is completely combined.

Step 12 -Serve.

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