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Gluten-free Pressure Cooker Cheesy Vegetable Rice is a simple and inexpensive dish that combines frozen vegetables and rice to make a versatile side.

Gluten-free Pressure Cooker Cheesy Vegetable Rice

Prep Time: 2 minutes

Total Time: approximately 25 minutes

This recipe makes 6-8 servings.

Cheesy Vegetable Rice is a simple recipe that will become a go to in your house. This inexpensive recipe combines frozen mixed veggies with white rice to make a versatile side dish that will work with almost any main or meal. The dish is naturally gluten-free. Using a pressure cooker means little prep and effort, making this dish a winner on all accounts. Here’s how I make Pressure Cooker Cheesy Vegetable Rice.

Equipment Needed

electric pressure cooker (I used a 6 qt Zavor LUX LCD)

measuring cup

measuring spoons

silicone cooking spoon

small fine mesh strainer

Ingredients

2 cups white rice

16 oz frozen mixed vegetables

4 cups chicken broth

1 cup shredded cheddar cheese

2 tsp Italian seasoning

1 tsp garlic powder

Instructions

Plug in the electric pressure cooker.

Place the rice into a fine mesh strainer and rinse it off.

Put the rice into the pot.

Place the frozen vegetables into the pot on top of the rice.

Add the seasonings and the chicken broth to the pot.

Place the lid onto the pot and close to seal.

Set the pressure cooker to cook on manual high pressure for 5 minutes.

Once the cooking time has finished, let the pressure release naturally for 10 minutes.

Do a quick pressure release and remove the lid from the pot.

Give the contents of the pot a good stir.

Add the shredded cheddar to the pot and stir well until the cheese has melted.

Serve immediately and enjoy!

What can I serve Cheesy Vegetable Rice with?

This dish works well with almost any meat including Ham, Air Fryer Monterey Chicken, Creamy Bacon Ranch Chicken, Instant Pot Roast Beef, Tri-Tip Steak, Maple Balsamic Pork Chops, One-Pan Pork Chops, Cast Iron Skillet Oriental Pork Chops, Parmesan Pork Chops, Apple Butter Pork Chops, and Garlic Lemon Jumbo Shrimp.

Yield: 8 servings

Gluten-free Pressure Cooker Cheesy Vegetable Rice

Print

Prep Time 2 minutes

Cook Time 25 minutes

Total Time 27 minutes

Ingredients

• 2 cups white rice
• 16 oz frozen mixed vegetables
• 4 cups chicken broth
• 1 cup shredded cheddar cheese
• 2 tsp Italian seasoning
• 1 tsp garlic powder

Instructions

Plug in the electric pressure cooker.

Place the rice into a fine mesh strainer and rinse it off.

Put the rice into the pot.

Place the frozen vegetables into the pot on top of the rice.

Add the seasonings and the chicken broth to the pot.

Place the lid onto the pot and close to seal.

Set the pressure cooker to cook on manual high pressure for 5 minutes.

Once the cooking time has finished, let the pressure release naturally for 10 minutes.

Do a quick pressure release and remove the lid from the pot.

Give the contents of the pot a good stir.

Add the shredded cheddar to the pot and stir well until the cheese has melted.

Serve immediately and enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 155Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 575mgCarbohydrates: 20gFiber: 3gSugar: 2gProtein: 7g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.

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