The Salty Marshmallow · by Nichole★ 5.0 (18)
Cheesy Instant Pot Rice and Vegetables
NUTRITION · PER SERVING25M COOK
CAL 12%·PRO 19%
CARBS 33G54% OF CAL
2G FIBER0G ADDED1G INTRINSIC30G OTHER1G TOTAL SUGAR
FAT 8G29% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice and mixed vegetables cooked in an Instant Pot with a savory cheddar and parmesan cheese sauce. A quick and creamy side dish that pairs well with any protein.
sideamericangrain bowl🥘 pressure cookergluten free
View the full recipe on The Salty Marshmallow →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Cup Long Grain White Rice
- 2 Cups Frozen Mixed Vegetables
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- Salt & Pepper to taste
- 1 Cup Chicken Broth
- 1.5 Cups Water
- 1 Cup Shredded Cheddar Cheese
- 1/4 Cup Freshly Grated Parmesan cheese
At a glance
PER SERVING · TIME 25M
CAL 12%·PRO 19%
CARBS 33G54% OF CAL
2G FIBER0G ADDED1G INTRINSIC30G OTHER1G TOTAL SUGAR
FAT 8G29% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 512mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 164mg
- Calcium
- 187mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 512MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.