Instant Pot Chicken and Rice
A cozy and flavorful one-pot meal combining tender chicken breasts with creamy rice, cooked to perfection in your Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Poultry
Ingredients
- 1 lb chicken breasts (boneless, skinless)
- 1 cup long-grain white rice
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or your choice)
- Chopped parsley for garnish
Instructions
- Sauté the chicken: Turn on the Instant Pot and select the ‘Sauté’ function. Once hot, add olive oil and sauté the chicken breasts until lightly browned, about 3 minutes per side.
- Season your chicken: Sprinkle garlic powder, onion powder, salt, and pepper over the chicken as it cooks.
- Add chicken broth: Pour in the chicken broth, making sure to scrape any browned bits from the bottom of the pot.
- Incorporate rice and soup: Stir in the rice and cream of mushroom soup until well combined.
- Seal and cook: Close the lid of the Instant Pot and set it to ‘Manual’ for 10 minutes. Ensure the valve is set to sealing.
- Natural pressure release: Once the cooking cycle is complete, allow a natural pressure release for 5 minutes. Then, carefully quick release the remaining pressure.
- Finish with cheese: Open the lid and stir in the shredded cheese until melted and creamy.
- Garnish and serve: Serve hot, garnished with chopped parsley for a fresh touch.
Notes
Use shredded cheese for a creamy finish; cheddar adds a nice sharpness but feel free to mix in your favorites. If you’re looking for a lighter version, you can use a low-fat cream of mushroom soup.
Find it online: https://www.chickennova.com/instant-pot-chicken-and-rice-recipe/