Pressure Cooker Chicken and Rice
Pressure cooker chicken and rice casserole recipe we make in our Instant Pot the other night for dinner. Just 12 minutes cooks chicken, rice and vegetables perfectly in a Ninja Foodi too.
Servings: 4
Equipment
- 1 pressure cooker
Ingredients
- 1 lb chicken boneless, skinless breasts or thighs cut into cubes
- 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 and no longer pink (will continue to cook in next step so outside just needs to be cooked/white in color). Turn pot off!
- Sprinkle with seasonings. In a small bowl combine the cream of chicken soup, and broth whisk together until smooth, then stir in frozen vegetables. Pour this into your pressure cooker. Stir together WELL until clumps of cream of chicken are smoothed out.
- Sprinkle rice on top and DO NOT Stir!! Just gently press down so grains are slightly submerged.
- Put lid on Instant Pot, close steam valve and set to manual, high pressure for 9 minutes. (10 is fine too if you want rice a bit softer)
- 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
Nutrition
Serving: 4oz | Calories: 528kcal | Carbohydrates: 51g | Protein: 35g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 1209mg | Potassium: 743mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2625IU | Vitamin C: 15.3mg | Calcium: 153mg | Iron: 2.4mg