Amazingly easy pressure cooker chicken and rice casserole recipe we make in our Instant Pot. Just 16 minutes cooks chicken, rice and vegetables perfectly.
We eat a lot of chicken, rice, and vegetables so it only made sense to make all three in my Instant Pot since I knew I could make it in there quite quickly. This is an amazingly easy pressure cooker chicken and rice recipe that takes just 16 minutes to cook and even my kids love it! Adding vegetables to this dish gives it great flavor, texture, and I find the more I include them in our dinners the more my kids are fond of them. We love casseroles and this reminds me of one, except that I leave the chicken breasts whole instead of breaking them into bite size pieces. One of our favorite Instant Pot recipes now and listed there amongst many other easy dishes you should try! (affiliate link present)
I’ve made lots of other dishes in my Instant Pot because it makes dinner time quick and easy. If you don’t have one and are a busy mom I would HIGHLY recommend it. It’s a pressure cooker with 6 other functions so you can replace a lot of your other kitchen appliances too. I was intimidated at first because I had never used one before but now that I’ve tinkered with it I use it every day and share recipes each week that are yummy and super simple to do like this one. Here’s how to make it.
Pressure Cooker Chicken and Rice
- 2 chicken breasts
- 1 can cream of chicken soup
- 2 c frozen mixed vegetables
- 3/4 c uncooked white rice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp minced onions (in jar I used, can use fresh)
- pinch salt
- pinch of pepper
- 1 1/3 c water
- 1/2 c cheese, shredded
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Mix together can of soup, water (or chicken broth), and garlic powder, onion powder and minced onions.
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In Instant Pot or pressure cooker pour 1 c frozen veggies, then uncooked rice, then 1 c frozen veggies.
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Top with 2 boneless chicken breasts and sprinkle those with salt and pepper.
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Pour soup mixture in bowl on top of it all and put IP lid on.
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Close steam valve and set to manual, pressure, high, for 16 minutes (for 2 thick breasts, if not as thick can set for 14 and check).
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Do a natural release when done and carefully lift lid. Serve topped with cheese!
It is such a quick chicken pressure cooker recipe. I modified the recipe I found here but adjusted some ingredients and the time as well for it to come out moist and ensuring the rice was done perfectly.
If you love this easy dinner idea try our Instant Pot chili mac too!
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What if you want to make this without the vegetables? What would you do when not layering the rice between the vegetables?
Did I miss it? I can’t find what temperature you used.
When cooking meals such as this or in a crockpot, can the chicken go in raw with all the other ingredients? Or does the chicken need to be pre-cooked or cooked separately?
No for this and several others the chicken goes in raw.
I tried this recipe. Rice burned horribly and chicken was completely raw. Followed instructions to the T. Don’t think I will try this again
I used Brown rice and tripled the recipe because last time I made it my family loved it so much and it would probably be really amazing to freeze.
(6 c frozen vegs, 3 c brown rice, 6 frozen chicken breast, 2 cans cream soup – I used mushroom, 3 c water and added seasonings.) I layered it the same: veggies, rice, veggies, chicken then poured over the soup and water. I cooked for 30 minutes on high pressure and I thought it came out perfect and the chicken wasn’t dried out!! Hope this helps someone!
Yeah!! So glad they loved it!!
Please take off the gluten free. The cream soup has gluten in it. Other than that, it sounds delicious!
You can buy GF cream soup…. That is what I used. Waiting for it too cool now.
I make my own cream of chicken soup, cream of mushroom room and cream of celery soup and store them in the freezer. They are actually better than canned.
https://mywisemom.com/dairy-free-cream-of-chicken-soup
I don’t have a pressure cooker can I do the same with a crock pot. Just a 8 hrs or so?
I haven’t tried in a crockpot yet so I don’t know.
This is the same as Campbell’s cheesy chicken and rice casserole. You can do it in a crockpot, but I don’t recommend it. It is a favorite in my household, and I always double the recipe pushing t he oven cook time to around 1 hr b 15 min. Crock no more than enough hrs, and still is too dry.
Im sorry, how long do you cook if doubled? I’m new to insta pot and for my family I would need to double. Thank you – cindy
I don’t recommend doubling as it will take different times etc.. Could probably add more chicken and time would remain relatively the same.
Thanks for the recipe! This was the first thing I cooked with my new Power Cooker. It came out great, the hubby and grown son inhaled it! I love the fact that I had about six minutes of effort invested and brought a winner to the table.
So glad you all enjoyed it!!
i have a pressure cooker xl with preset buttons, do you know if I would hit the rice or met button for this dish?
meat button sorry lol
I’m not sure, I don’t have one of those.
I don’t have frozen veggies but do have canned mixed. Would I adjust the time at all when using canned instead? Thanks!
Any idea how much more time would it add to make it brown rice?
I haven’t tried that yet and increasing time may make chicken overdone.
Is the rice regular or instant rice?
Regular
Step 1 of your directions calls for water to be mixed with the soup, garlic and onion powders and onion. Please forgive me if I’m missing it, but I don’t see the amount of water called for.
Never mind, lol. I just saw it. Sorry.
I’m not sure where I went wrong but I tried this tonight and it was a total flop. 🙁 This was the first recipe I’ve done on low pressure. When cooking on low pressure is there supposed to be enough pressure build up for the pin to pop up? The rice didn’t cook and the chicken was undercooked so I tried to add some time to account for that but the rice was just mush at the end. So bummed. We ended up at Subway. LOL! Any advice?
Yes there should definitely be enough pressure for the pin to pop up and pressurize the device. If it didn’t there must’ve been an issue. I would check under your lid to make sure your pin isn’t clogged or has something blocking it from coming up and working properly.
Doesn’t the recipe say to cook on High pressure?
Yes it requires high pressure.
This is looks incredibly easy and delish!
I followed this recipe but my chicken was still raw. I put it back on for 10 minutes on high. Did anyone else have this problem?
Were they frozen?? If so that may be the issue. Mine were not pink at all, others have made this as written and report it working great for them. Someone used frozen breasts and had to adjust the time for another 5 minutes they said.