Pressure cooker chicken and rice casserole recipe made in our Instant Pot, Crockpot Express or Ninja Foodi is the best creamy dinner ever! Family favorite and so easy to do.
This amazingly easy pressure cooker chicken and rice recipe takes just 15 minutes to cook and prepare. Even my kids say it’s a great recipe. We love casseroles, this basic Campbells chicken and rice is from my childhood. Tt cooks a lot faster now! One of our favorite Instant Pot recipes! (originally published 3/17, affiliate links present)
Let’s start with a few basic tips:
- Make sure to Bookmark our Instant Pot recipes page. We add new ones each week!
- This is a great InstaPot cookbook to grab too.
- I HIGHLY recommend you buy this non stick pot. It is easier to clean and will avoid the burn message too.
- For reference, this is the pressure cooker I have and use for all recipe creations.
Adding vegetables to this chicken recipe gives it great flavor, texture, and the more I include them in our dinners the more my kids like them. Of course you can omit if you wish. 😉
Seasoned with just some salt and black pepper, it’s so easy to throw together. I use frozen vegetables to make things easier.
Now I generally use boneless skinless chicken breasts diced into bite size pieces. If I find chicken thighs on sale I would use those instead. I find that thighs have more flavor and are more tender than the latter.
- I get lazy though and if bone-in is all I can find I will opt for whatever is boneless and a decent price.
- As far as rice, I like Jasmine personally. It has a better texture than just the cheaper long grain version and less expensive than Basmati.
- If you are totally opposed to adding vegetables, just leave those out. Only like frozen peas? Just add those and omit the others.
- Cheese is a really great add in but of course if you need it to be dairy free, then leave that out too.
If you have ever made the Campbell’s chicken and rice dish this is very similar but cooked in my Instant Pot so timing and a few more ingredients were added to it.
- I ate something similar A LOT growing up with everything just dumped in a pot on the stove top. I really loved it and was made often because it was cheap. Pretty healthy Instant Pot dinner recipe too.
It has everything in a comfort food you’ll want including a bunch of mixed vegetables that cook in no time.
- Add any other spices you enjoy, I add just a few myself. If you want to use fresh green beans and baby bellas follow the directions here for our Instant Pot chicken mushroom casserole.
The first step is to add your meat and set to saute. All multi cookers have the function except some are labeled brown/saute instead. It is important that your meat is diced into bite size pieces so it cooks evenly and remains tender.
If you don’t have one of these multi cookers 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 have a Crock Pot Express and Ninja Foodi. I use all three to make this.
- I’ve made lots of other dishes in my Instant Pot because it makes dinner time quick and easy.
We say THIS is our #1 favorite Instant Pot dinner recipe followed by Instant Pot lazy lasagna and a few off of our cheap Instant Pot recipes made on a weekly basis.
Follow these frozen chicken in the Instant Pot directions to do so.
Our electric pressure cooker chicken is shredded and served as sliders.
I would not recommend it for this chicken and rice casserole though.
Why? Because first of all the meat needs to be in bite size pieces. Chances are it wouldn’t be cut into small enough pieces like this before freezing. You also want to cook the outsides just a bit on the first step.
This isn’t possible if your chicken is frozen. Another downside is more liquid will be added once it defrosts. This will make it a soupier texture.
When there’s not enough thin cooking liquid in a pressure cooker it may not be able to generate enough steam to come up to pressure. The bottom of the pot will become too hot triggering burn on Instant Pot.
To avoid this do NOT stir rice into the mixture, instead gently submerge into the liquid on the top.
Do yourself a favor and just use fresh diced boneless skinless breasts or chicken thighs to make this pressure cooker chicken and rice recipe.
Instant Pot chicken rice
Mine came out really well but several people had issues with them not cooking through. Or their pot did not reach pressure so I have revised this recipe.
Now the recipe reads with the chicken cut up into cubes so there shouldn’t be any issues any longer! A problem you may experience if you don’t follow the directions EXACTLY as they’re stated below is with the rice.
Making Instant Pot white rice is the exception to this rule since there are no other ingredients other than water.
At first I was intimidated because I had never used one before. Now that I’ve tinkered with it I use it every day and share new pressure cooker recipes each week. They are all yummy and super simple to do like this one.
Pressure Cooker Chicken and Rice
- Cup of rice (not instant white rice, we like Jasmine rice)
- Chicken breasts
- could use chicken thighs
- if you want to use pork, follow our pressure cooker pork and rice recipe
- using precooked shredded chicken is possible too, just skip step 1 since it’s already cooked
- Frozen mixed vegetables
- Cream of chicken soup
- cream of mushroom could be used instead
- Chicken broth – can use water but broth is so much better
- 1/2 cup Cheese (optional but so good, we like sharp cheddar)
- Season the chicken with salt and pepper
- Onion
- Olive oil
- Instant Pot or pressure cooker – I have a 6 qt.
- I HIGHLY suggest you get a non stick pot too!
Variations of this Instant Pot chicken and rice recipe
- I have used rotisserie chicken vs. raw chicken – just use 2 breasts and dice the chicken up, then skip the first step where the chicken is browned, just put it into the bottom of the pot
- I’ve used broccoli florets instead of frozen mixed vegetables and share it in our Instant Pot chicken broccoli rice recipe.
Just naturally release steam for 3 minutes, lift the lid, and the cooked rice is so tender! Chicken is always tender, flavorful, and who doesn’t love a one pot meal?? I haven’t made it with brown rice yet but others have, comments for that method are below.
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 other easy Instant Pot chicken recipes here are a few
- Cheesy Instant Pot chicken parmesan casserole is a family favorite
- Spicy honey Instant Pot chicken is a popular dinner idea
- Pressure cooker frozen whole chicken
- Instant Pot white rice goes great with our Instant Pot spicy teriyaki chicken on top
Want to make this in your Ninja Foodi too? Of course we’ve done that. Just follow this Ninja Foodi chicken and rice recipe for that pot.
If you want to make this using noodles instead of rice follow our pressure cooker chicken noodle casserole directions.
Ready to make our cream of mushroom chicken and rice dish? Yes you can throw in quartered fresh mushrooms too! I suggest using baby bellas vs. button so they don’t get so soft. Bellas will keep their shape and maintain their texture better.
- Just make sure you throw them in at the very top and don’t submerge them.
- So once you sprinkle in your rice and gently submerge, then set mushrooms on top of that.
Want to make crockpot chicken and rice?? We have directions for a creamy Crockpot chicken method too!
Steps to make Instant Pot chicken and rice:
- Put bite size chicken and diced onions into pot with some olive oil and set to saute.
- Cook outsides just enough so pink is gone (insides will still be raw and that is okay)
- Turn pot off now.
- Add in seasoning, can of cream of chicken soup, frozen vegetables and broth. Stir together well.
- Sprinkle in uncooked white rice but DO NOT stir in, just gently submerge into the liquid at the top.
- Close lid and steam valve and set to high for 9 minutes.
- Allow steam to release naturally for 3 minutes and then open steam valve to pressure release the rest of the way.
- if you do a quick release rice won’t be as perfectly tender
- Add cheese now and stir so it melts (optional add in but it’s good).
- Serve topped with more cheese for added yumminess!!
If you want to make this with a sausage link, try our Instant Pot sausage and rice recipe!
Print the recipe below and enjoy!
Pressure Cooker Chicken and Rice
Ingredients
- 1 lb chicken breasts cut into cubes, boneless, skinless
- 1 can cream of chicken soup
- 1 c mixed vegetables frozen
- 1 c white rice not instant, we use long grain white rice
- 1 tsp garlic salt
- 1/2 onions diced
- pinch pepper
- 2 c chicken broth could use water
- 1/2 c cheese cheddar, shredded
- 2 tbsp olive oil
Instructions
- Put cubed chicken pieces and diced onions into Instant Pot with olive oil and set to saute, cook until chicken is cooked on the outside (will continue to cook in next step so outside just needs to be cooked/white in color). Turn pot off!
- Sprinkle with seasonings. Add cream of chicken soup, frozen vegetables, and broth into your pressure cooker. Stir together WELL until clumps of cream of chicken are smoothed out.
- Sprinkle rice on top and DO NOT Stir!!
- Put lid on Instant Pot, close steam valve and set to manual, high pressure for 9 minutes.
- Allow to naturally release for 3 minutes when done, let out rest of steam, and carefully lift lid. Add cheese now and stir until melted or serve topped with cheese.
Video
Casi says
Could this be doubled? Cooking for 3 adult guys and myself 🙂
The Typical Mom says
Should be fine if you have an 8 qt.
Shellie says
Made this with my own “flair”. Sautéed chicken and onion with 1 smashed garlic clove in the instapot. Turned it off. Added 1 can of cream of mushroom & 1can of cream of chicken. Added half frozen bag of peas and 1/2 bag of frozen corn. Then 1 & 3/4 jasmati rice over the top with 1 additional smashed garlic clove. Set the instapot on high pressure for 9 minutes. Let it slowly release for 9 minutes then quick released. Stirred it….(cover off) Added Parmesan cheese and a little cheddar and let it sit for 5 minutes. Oh my!!! So yummy!!
Shellie says
Btw – more than enough for 4-5 people!!
The Typical Mom says
OH good!!
The Typical Mom says
Glad it was a hit
Beth says
What a delicious dish! It’s like you knew I needed quick, easy recipes to get me though these busy holiday days! This just got bumped to the top of my “Must Try” list!
Amanda says
Great simple recipe everyone loves
Amanda says
We love chicken and rice here, especially my daughter. I can’t wait for her to taste it tonight
Connie says
Delicious! I will make this part of my regular meal rotation.
I made some substitutions based on what I had on hand:
-I used cream of mushroom soup instead of cream of chicken
-I used boneless skinless chicken thighs (I didn’t brown them since they’re so much thinner than breasts)
Perfect!!
CLG says
So tasty! Instead of the frozen veggies, I would put in two cans of cut green beans — including the juice. It’s about 2 cups. I also dump out the liquid of can of corn and add them.
I will often also substitute the cream of chicken soup with cream of chicken and mushroom soup.
The Typical Mom says
Glad to know your substitutions worked well too.
Sarah Weston says
I made this tonight with a few alterations. My kids loved it!
My alterations were:
Used seasoning salt instead of garlic salt
Added fresh garlic
Added 1/2 tsp of Italian seasoning
Once finished I added fresh parsley and chives.
(I too made the mistake of not turning off the pot after sauté, didn’t deglaze and somehow my rice didn’t sprinkle properly. I then put it back to pressure for three mins, transferred it to a pot and stirred over medium-high to get the rest of the liquid out – I think our chicken had a bit of water in it. Then I let it sit for 10 mins.)
Next time I’m sure I can get it perfect!
Suzanne says
This was excellent! Hubs said it is his new favorite dinner! And so easy with no mess to clean up! I threw in the whole 1lb bag of veggies. I used cut up chicken tenders also. Served with blueberry muffins. Thanks for this great easy dinner recipe.
The Typical Mom says
Yay for the dinner win, glad it was a hit!
Dana says
I didn’t have the Campbell’s cream of chicken so I used a jar of Alfredo sauce and it is delicious.
The Typical Mom says
Awesome swap!
Alyssa Langham says
I just love this recipe. I modified and used a can of cream of chicken and mushroom. I also put in some chicken thighs and extra rice. I also used garlic powder, paprika,Italian seasoning,minced garlic, and a little cornstarch and it was Amazing! Love this
Karen says
I just made this and it is delicious! I used 2 pounds of diced tenders and frozen spinach. I will be making this again and trying with different vegetables. Thank you much for the awesome recipe.
Sondra Weaver says
I am so sorry, I had to repost my comment from earlier. I thought my chicken and rice didn’t turn out right and I posted in haste. It was very soupy when it was done so I cooked extra rice in my rice cooker. I go back to add extra rice and my original dish is perfect. It thicken up. Plus it was delicious! Forgive me for my earlier post. Thank you
The Typical Mom says
Glad it worked as expected with a little settling. 😉
Sondra Weaver says
I just tried it step by step and it was too soupy. I don’t understand what went wrong. I’m now making extra rice in my rice cooker to thicken it up some. I want to use this recipe again and hopefully it will work next time. Thanks
The Typical Mom says
Well it is a casserole so it will be loose. If you prefer yours to be thicker then add a bit more chicken. It does thicken as it sits too so give it a good 10 minutes with the pot off and it will firm up. Hope that helps.
Sondra Weaver says
Yes that helps. So sorry I posted in haste! It thicken up while I was waiting for the pit of rice to cook. It was delicious! Thanks again?
Amy says
Made this recipe using 1 cup of spinach, 1 cup of mixed veggies, and brown rice. Came out great, and my 17 year old who is a very picky eater loved it! He said it tasted like it was from Olive Garden!!!
The Typical Mom says
Yay for the win!!
Megan says
Did you have to cook longer with the brown rice?
Js says
How long for the brown rice?
Susan says
Hi, I have 2 bone in chicken breasts and would like to “try” cooking them whole rather than in cubes. They are thawed. How many minutes do you recommend? PS: I read your notes about potential problems using whole breasts but still want to give it a go. Thanks
Carol says
Absolutely delicious!!!!!!!!!!!!!!! No problems going 10 minutes on High. I then did 10 minutes natural release, then quick release. Best thing I’ve made yet. Thank you!! Using the Pioneer Woman Instant pot.
The Typical Mom says
Yeah!!
Leddy says
Can I use fresh veggies in place of frozen?
The Typical Mom says
Depends on what kind of fresh. Broccoli would be total mush. Diced carrots and halved green beans would probably work well.
Jennifer Kelm says
If your chicken is frozen, what would the cooking time be?
The Typical Mom says
The chicken would need to be pre cut into bite size pieces and frozen to work. I wouldn’t change the timing then. If they’re frozen whole breasts it wouldn’t work.
Jennifer says
I’m too fast i just dumped everything in stirred it. Then i read it said do not stir the rice in. So now its beeping at me saying burn i hope it turns out at least edible. I have made this before in the oven and always loved it.
The Typical Mom says
Make sure you don’t stir as directed in the directions next time to avoid that error. That is important.
Kathy V says
I just did the same thing. Ugh!!
Jennifer, how did it run out?
Robin says
Just not sure how it calculates to approx 500 calories for 4 Oz. ? Is that really correct. An entire cup of cooked rice is 200 calories.
The recipe turned out great. I used cut up carrots and mushrooms for the veggies.
Thanks for sharing
The Typical Mom says
The recipe card calculates that. It accounts for all ingredients in the box.
Kim Shepard says
This was my first recipe in my new 3qt instant pot. I added about 1 cup of sliced portabello & it turned out perfect! Chicken was tender, the rice was almost like a risotto. So yummy!
The Typical Mom says
So glad you loved it, love mushrooms too.
Donna Shea says
Can you double this? We have a family of 6 with three teenagers.
The Typical Mom says
If you have an 8 qt. you might, I haven’t done that myself so I don’t know how it will differ from mine.
Tina says
This burns for me on high pressure…I wish I could post a photo of it…I’ve made this 3 or 4 times now and follow the recipe exact with the exception of changing up some veggies and seasoning and 3 of the 4 times when I put it on high pressure it has burned. I think I’m alone though ..don’t see this has happened to anyone else.
Kristal says
Mine gave food burn notice too 🙁
The Typical Mom says
We make this weekly. There is never an issue. Did you stir your rice in, if so that is the issue. As stated you might just barely submerge rice on the top of the liquid. Or, if there was a lot of chicken bits stuck to the bottom of your pot after you sauteed them then it will trigger a false burn notification. As always you must deglaze after sauteeing any meat in an IP.
Suzanne says
You have to really scrape every bit of cooked chicken up from the bottom of the pot after you sauté the chicken or you will get the burn notice. I poured a little of my broth in first to deglaze then mixed in the other stuff. No burn notice.
Katie says
Mine always burns too! I use brown rice instead of white rice. The brown rice is never done cooking after 9 minutes on high so I always add another 3 minutes and then it burns. Any advice on how to properly cook this with brown rice??
The Typical Mom says
Well as I stated the timing and directions are for white long grain rice only. Brown rice always takes longer so the 9 min. wouldn’t be adequate. Below I believe others have made it with brown successfully so you could try their timing. If you use brown with the timing for white rice, open and then reset the rice is going to sink and hit the bottom and surely burn. Use white rice with these instructions, it will work great!
Maria says
Can i use quinoa? Although i know rice will be so mich better but trying to be good ?
The Typical Mom says
I haven’t used quinoa on this one but my guess would be maybe 4-5 minutes based on this one with quinoa. https://temeculablogs.com/pressure-cooker-chicken-quinoa-casserole/
Maria says
Ok thx so much!
Karen says
Followed the recipe exactly as written. Perfect comfort food for this cold Winter night. So easy and so delicious!
The Typical Mom says
Glad it was a perfect meal for you
Lari says
I love this recipe! I have made two or three times since I got my Instant Pot for Christmas and it will remain one of my staple meals from here on out. It is so easy and tasty! Thanks for sharing it.
The Typical Mom says
So glad!
Michelle says
I used minute rice, and it turned out fine. Cut up chicken breasts into chicken fingers and they were good too. Chicken is not as tender as slow cooked in oven for hour and a half, but it was cooked and done in 35 minutes! So this recipe is a win for me 🙂
Jenni says
I just got an instapot for Christmas. This is the second recipe I have ever made in it and i have to say the whole family loved it! I 1 1/2 the recipe since I have a family of 6 and wanted to make sure there was a little extra. My instapot is 6 qt. The only other change I made was to use cream of mushroom soup because we like that better. Delicious, and an easy way to get the kids to eat vegetables. Thank you for the yummy recipe!
Phyllis Schmitz says
Just getting started with my 3qt Instapot and this is a winner.
Am subscribing today as need your great ideas. Thank you.
The Typical Mom says
Yeah…glad I could help
Theresa says
I just made this in my new instant pot and it came out great! I didn’t have any veggies so nothing to add. I did let it sit 10 minutes instead of 5 minutes because I was afraid of it being soupy. Reminded me of my childhood and will definitely be making it again. Thanks.
Debbie says
Just got my instant pot for Christmas. Tried making this recipe. Followed instructions precisely but the “burn” signal came up. I had added the cream of chicken & 2 cups of chicken broth but I still got the burn signal. What did I do wrong?
The Typical Mom says
Two things may have happened. If you didn’t turn the pot to off after sauteing chicken as directed and immediately went from sauteing to pressure high it may trigger that notice. Also if you stirred the rice in rather than sprinkling it on top and NOT stirring as it states in the directions it will trigger the burn message.
Jayme says
I followed the directions to a T turned it off after sauteing added everything then sprinkled the rice on top and still got the burn notice. Humm I used jasmine rice. Not sure what happened. The meal came out fine just didnt scape the bottom of the pot as I served it. Maybe I will try to let the pan cool a bit before I add the other ingredients?
The Typical Mom says
Some pots are very sensitive and you need to deglaze after sauteing any meat to get all the bits off the bottom.
Tina says
This happens to me too…I think this recipe needs to be cooked on low pressure…not sure why others have no issues on high pressure but I always do.
Charisse McGuire says
I just made this dish in im Duo Mini..I used Balsamati rice..followed recipe to the letter..only I didnt hve frozen veggies.. It turned out great! Good meal for a single person as I am…now have a meal for everyday! Thank you!
Renee says
Can I use brown rice without changing anything?
The Typical Mom says
Brown rice takes quite a bit longer than white and I haven’t done that yet for this so unsure of timing.
Michelle says
I just tried this and it came out as porridge. The frozen broccoli I used turned to mush and the rice was very over cooked. I used white basmati rice. It tasted good, though I doubled the cheese and added thyme and oregano and salt (otherwise i think it would have been pretty bland). It turned out more like a chicken and rice soup. I don’t think I’ll be making this one again.
Jessica says
How long do you sauté it for? I have 3 options on my Instant Pot. Less, normal, more. Thanks!
Justine says
I tend to use normal which comes on automatically.
Atrezzure says
Thank you for posting this. This was delicious! My first successful rice and chicken meal without a burn message. I followed your recipe exactly and it was perfect! 🙂
Kristin says
Looking forward to trying this. If I used canned chicken instead would I still need to sauté the diced onions or just dump it all in bottom and then follow the rest of the recipe
Christine says
Mine came out soupy. I thought it was supposed to be thick and creamy. Turned out great anyway.
The Typical Mom says
A few reasons that may have happened. First of all it thickens up a lot as it sits, if you give it 5 minutes it will be way thicker than when it is first done. Secondly some chicken when cooked puts quite a bit of juices into the pot and if left in it will cause it to be a bit soupier. Hope that helps for your next batch. 😉
Julie says
Made tonight with frozen chicken (added the five minutes) and seriously random frozen vegetables and hubs loved! (Just to clarify, I’m a vegetarian so I did not try.)
Shannon Parmeter says
What if I don’t have a saute button on my Power Pressure Cooker XL
The Typical Mom says
I am not familiar with that pot though it appears not to have this function. Just precook your chicken before adding it to this meal and you will be fine, that is the only step for saute.
Kimmy C says
I have a Power Pressure Cooker XL and you can just press any of the preset cook buttons without the lid on and it will sauté…I usually just end up using the “Chicken/Meat” button anytime I want to sauté.
Ryan says
My Nuwave pressure cooker says to use the sear option if that helps any.
Mindy McLaughlin says
use the chicken/meat button. I have an xl pressure cooker and I used the chicken/meat for sauteeing, then the rice button to cook for 10 minutes. Don’t forget the olive oil when sauteeing. I also used some chicken seasoning along with the garlic powder and a little bit of salt. I used frozen peppers but you can use whatever veggies you want. It turned out amazing! My family loved it!
Jackie says
If I double the recipe, how long would it take to cook?
The Typical Mom says
I don’t double recipes, I think it comes out better in 1 batch, plus I have a 6 qt. and typically double wouldn’t fit adequately.
Terri Baehr says
I just did this as my very first instant pot meal. I have the 8 qt. I used 3 pounds of chicken breast cut up 2 cups of rice, 1 can cream of mushroom soup and 2 1/2 cups chicken broth. Same processing time but I did let it naturally rest for 10 min. B4 realing pressure. Turned out excellent.
The Typical Mom says
So glad you loved it!
Julie Osborne says
Made this tonight exactly as it states and it was great. Son couldn’t get enough. So easy. Would definitely recommend it and am going to make it again!
Kim says
I make a chicken and rice casserole very similar to this in the oven regularly so I decided I wanted to try this as my very first attempt using my instant pot duo, 8 quart. I used 2 pounds frozen chicken thighs and cooked on low for 15 minutes but the chicken wasn’t quite done. I cooked an additional 7 minutes on high and chicken was perfect and tender. The rice was a little softer than I prefer but overall was a success for my first instant pot meal. Thanks!
Vanessa says
how do I adjust pressure to low on pressure cooker?
Julianne McDowell says
Oops! I just made on high pressure and turned out great 🙂
Kara says
I’ve made this twice and it’s turned out great even with accidentally stirring in the rice!
Donna Scott says
Couple of questions. Where is the link to the video? and How long to cook and at what pressure for the full breasts not the cubed? Thank you.
Justine says
The video is above the recipe card on mobile and at the very top on desktop. 10 min for full small breasts should still be okay.
Cassandra says
This was DELICIOUS. I could eat the whole pot!!
Kali says
I tried this with frozen chicken breasts and cream of mushroom soup and it never came to pressure…?
The Typical Mom says
Frozen or fresh shouldn’t make a difference at all. Check the inner seal inside your pot to make sure it is attached properly, that may be your issue.
Dee says
Or could it be that she may have needed Add’l liquid because the parts weren’t frozen. Not sure myself. New to this too, but a friend did say liquid is important.
Eileen says
Burn notice. Had to finish cooking on the stove. At least I know not to try this recipe again.
The Typical Mom says
Did you make sure not to stir in the rice as it states? I have made this numerous times without issue, though if you do not follow it exactly and rice is not gently pushed down you may have a notice like this.
Barbara Hall says
Does this recipe call for cooked or non-cooked rice?
Victoria says
I got the burn error as well…..twice! I have the 6qt instant pot. I added a little more chicken than the recipe called for. The first burn I stirred it and turned the pressure down to low (I have a low/middle/high in addition to the lower/higher pressure). I tried again for 5 minutes and got the burn again. I then decided I needed more liquid. I put 2 more cups of chicken broth and cooked it for 3 minutes (the rice was getting done) and it turned out PERFECT!
Maria Maria says
Thank you this meal was really delicious.
The Typical Mom says
OH good!
Patti Grren says
Hi this is Patti. Do I need to use rice? All I have is par boiled rice
Marie says
Made this a few weeks ago and it was great! Making tonight too but if I want to make without chicken any idea how much i should decrease the liquid?
The Typical Mom says
Hmmm not sure, if I had to guess maybe 1/2 c less.
Emily says
Okay…I hardly ever write reviews but I have a thing for chicken and rice casseroles. My mom used to make them. I order chicken and rice whenever I find it on a menu because it never seems to come out “just right” at home, I never cease trying though. I subbed the olive oil with butter and sautéed sliced bell peppers with the chicken because I didn’t have any frozen vegetables. I added a little more butter on top of the rice because I used a bit more than called for and cooked for 15 minutes in the Power Pressure Cooker XL. Covered with sharp cheddar and let it melt and then stirred. Let me tell you. It is the BEST I’ve EVER HAD. Not exaggerating. It is SO good. SOOOOOO good. You are a genius. I would hug you if I could! Well done!!!
The Typical Mom says
Oh yeah!!!! So glad you loved it too and you made my day letting me know. 😉
Joyce says
Is there a way to make this with a substitute for the cream soup as I have dairy allergy. I would love this dish.
Chandler Bing says
This is the first meal I have ever made in my new Instant Pot and it was an absolute HIT at my house. My kids are not the pickiest bunch but new stuff doesn’t always go over very well. They loved it! Thanks for the recipe…
Wilhelmina Wessel says
Love this easy comfort meal!
April says
This is my kind of recipe! It’s sooooo good, the whole family loved it. Thinking about adding some broccoli next time. Yum!
Carolyn Askew says
I loved this…I used 3 frozen chicken breasts and sautéed on each side for a few minutes and then added in everything. I was short on veggies tonight but am going to add broccoli next time. I did cook for 25 minutes at high pressure and then quick release after 10 minutes…it was perfect!!!! Delicious and a huge hit. I will be making this again! First time I used my new Insta Pot and wow!!!
Crystal says
2 cups of water and 1 cup of rice? Mine turned out soupy. 🙁 Then I tried add Nfnanohr cup of rice and now I’m getting the burn warning.
The Typical Mom says
Yes I use chicken broth but water is fine. Only 1 cup of rice and you need to make sure the rice is poured on top as directed so the burn notice isn’t triggered.
Michelle says
I have made chicken and rice (the Campbell’s Soup version) for my kids for years. It was the first recipe I tried to duplicate on my own once I started to play with my new electric pressure cooker. I kept getting the burn warning and couldn’t figure out what I had done wrong. I had to throw away a whole pot full of rice and veggies. Internet searches said no cream based products in the InstaPot or dinner would burn, but SO many recipes have cream in them that this didn’t seem right.
I am so glad to find your recipe with the note about the rice ON THE TOP without stirring. I can’t wait to make this again. Thanks for the tip!
The Typical Mom says
So glad I could help with that tip, it is one of our favorites too!!
Melissa says
If the chicken is cooked throughout during the saute step, why cook it for an extra 10 minutes? Won’t this over cook it?
The Typical Mom says
It isn’t, just cooked on the outside but the inside wouldn’t be cooked thru during the saute process.
Sam says
“cook until chicken is cooked thru” ?
Judy says
This is a great base recipe. I followed the recipe with the base of chopped chicken sauted, soup, rice, but I didn’t have frozen veggies so I used what I had on hand. Sauted chopped asparagus, mushrooms, onion and threw in a chpd. Frozen anaheim pepper, and I used chicken broth instead of water. I’m 73 and I love when you cooks post variations, I’m like wow I’ll give that a try. Oh one other thing, herbs, I used what I had again, I sprinkled the chicken with onion powder,garlic powder, lemon pepper, italian seasoning and then I spotted the creole seasoning and sprinkled that, rubbed it all over the chopped chicken and waahlaah! IT CAME OUT GREAT, MY HUSBAND LOVED AND SO DID I. Keep posting !
The Typical Mom says
OH good so glad you loved it!!
Kerri says
Making now is it 10 min after pressure is made or 10mon total
This always gets me
The Typical Mom says
It is 10 minutes once it reaches pressure.
Carlee says
I made this tonight, using the exact ingredients listed. I did use frozen chicken breasts and added 5 minutes to the time- so 24 minutes under high pressure. Everything came out great, the chicken was flavorful and tender and it was a great meal to make in little time. Next time, I think I would add two more chicken breasts and it would probably be fine- there was lots of leftover rice/vegetables but no more chicken.
The Typical Mom says
Awesome, glad you loved it and thanks for leaving info. about using frozen so others can use that too!!
Carol Brown says
Followed your advice using 4 frozen breasts and an extra half cup of rice…success. Thank you!
Melissa says
I’ve tried this recipe twice now with no luck. I followed the instructions but my rice burned and the chicken was still raw. Any idea what I’m doing wrong?
Aimee says
The chicken is supposed to be cooked on sauté in the first part of the recipe.
Rosemary says
What if you want to make this without the vegetables? What would you do when not layering the rice between the vegetables?
The Typical Mom says
You can leave out the vegetables if you wish.
Sandy says
Did I miss it? I can’t find what temperature you used.
Chelsea says
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?
The Typical Mom says
No for this and several others the chicken goes in raw.
Dana says
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!
The Typical Mom says
Yeah!! So glad they loved it!!
Kim says
THANK YOU Dana!! I am COMPLETELY new to the InstaPot family & have ONLY used mine ONCE since getting it at Christmas time!!
Truth be told I followed THAT recipe to THE letter & it ended up having to be cooked for 55 minutes INSTEAD of the 25 minutes the recipe creator said!?!?! Needless to say, I’ve been SCARED of this silly thing EVER since, and being a one income family, we just CAN’T afford to waste good meat on my boo boo’s right now!! ESPECIALLY with my fiance and 3 teen boys to feed!!! LOL???
I’m SO glad you tripled the recipe, as I’m going to follow YOUR directions tonight & cross my fingers it turns out as GREAT as it looks!!!???
Again, thanks SO much!!
????????????
Aimee says
You sound just like me… One income family three teen boys to feed, new Insta pot and bad experiences the first two times. I’m going to try it this way as well. Thanks for asking questions. Helped me.
Sandy says
Please take off the gluten free. The cream soup has gluten in it. Other than that, it sounds delicious!
Becky says
You can buy GF cream soup…. That is what I used. Waiting for it too cool now.
Cindy says
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
Dina Suzzanne Thomas says
Not all are gluten. Choose a gf one and you will be fine. I do it all the time. Most are more liquid than condensed, so plan accordingly
Berniece says
I don’t have a pressure cooker can I do the same with a crock pot. Just a 8 hrs or so?
The Typical Mom says
I haven’t tried in a crockpot yet so I don’t know.
Kriquette says
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.
Cindy says
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
The Typical Mom says
I don’t recommend doubling as it will take different times etc.. Could probably add more chicken and time would remain relatively the same.
Dina Suzzanne Thomas says
If you salute the onion and garlic in a frying pan and follow it with the chicken… then transfer it all to the crock pot, i can see it being wonderful as well.
Terri says
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.
The Typical Mom says
So glad you all enjoyed it!!
jen says
i have a pressure cooker xl with preset buttons, do you know if I would hit the rice or met button for this dish?
jen says
meat button sorry lol
The Typical Mom says
I’m not sure, I don’t have one of those.
Rachael says
I don’t have frozen veggies but do have canned mixed. Would I adjust the time at all when using canned instead? Thanks!
The Typical Mom says
Canned vegetables will just turn out much softer when done.
Brittany says
Any idea how much more time would it add to make it brown rice?
The Typical Mom says
I haven’t tried that yet and increasing time may make chicken overdone.
Carol O says
Is the rice regular or instant rice?
The Typical Mom says
Regular
Lisa says
Never mind, lol. I just saw it. Sorry.
Sheri says
I don’t see how much water!
Sheri says
See it now too!
The Typical Mom says
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.
Stacy says
I tried this too and my instant pot never got to pressure either. It’s new and worked yesterday so I don’t think it’s an issue with the pot. Is there some setting you may have adjusted on your pot that isn’t in hE directions? My rice stuck to the bottom like some other people have commented which I’m sure is due to the pressure issue. Any advice you have is welcome!!
Tasha says
I have had this happen, my problem is the pressure dial, I sometimes don’t turn it correctly. Double check that little dial thingy where the steam comes out. Mine is a booger to seal.
The Typical Mom says
Sealing is key for sure.
Jana gana mana says
This is looks incredibly easy and delish!
Lisa says
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?
The Typical Mom says
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.