Instant Pot Cheesy Veggie and Brown Rice and Vermont Cheddar Cheese (meal or side dish)

 This Instant Pot Cheesy Veggie and Rice dish can be made for a meal or side dish.

Ingredients

1 Tablespoon olive oil
1/2 cup finely diced onion
2 garlic cloves minced
2.5 cups chicken broth divided
2 cups brown rice

1 cup carrots chopped

1 cup celery chopped
salt and pepper to taste

1-2 cups fresh mushrooms, sliced
1 cup shredded sharp Vermont cheddar cheese

Instructions

1. Set the Instant Pot to sauté and add the olive oil. Add the diced onion and cook until soft, about 3-5 minutes (I used the low setting to prevent burning). Add the garlic and cook stirring constantly so that it doesn't burn, about 30 seconds. Add the rice and stir to coat with oil.

2. Push the "off" button and add 2 cups of the chicken broth to the rice. Stir everything well, then place the lid on the Instant Pot, and turn the pressure release knob to "sealing."

3. Cook the rice over manual high pressure for 20 minutes. When the timer is up, perform a quick release. After the pressure has completely released and the pin has dropped, open the lid and stir in the carrots and celery, remaining 1/2 cup chicken broth, and salt and pepper.

4. Place the lid back on the pot, turn the pressure release knob to "sealing," and cook the veggies and rice over manual high pressure for 1 minute. When the timer is up, perform a quick release. After the pressure has completely released and the pin has dropped, open the lid and stir in the sliced mushrooms.

5. Fold in the cheddar cheese until melted and creamy. Serve.

Next Time: add 1 cup of broccoli after cooking along with carrots and celery.