Instant Pot Chicken and Rice
Get dinner on the table fast with Chicken and Rice Instant Pot Recipe. Ready in only 30 minutes, Instant pot cheesy chicken and rice casserole is so simple.
Servings: 6
Cost: TOTAL RECIPE COST: $10.03, COST PER SERVING (6 servings): $1.67
Ingredients
- 2 boneless skinless chicken breasts (diced into 1 inch pieces)
- 2 Tbsp olive oil
- 1 tsp minced garlic
- 1 tsp black pepper
- 1 tsp salt
- ½ onion (chopped)
- 1 ¾ cups chicken broth
- 1 can cream of chicken soup (10.5 oz can)
- 1 ½ cups white rice
- 2 cups cheddar cheese (shredded)
Instructions
- Set Instant Pot to sauté and add 2 Tbsp olive oil.
- Add 2 diced chicken breasts and ½ chopped onion. Cook for 5–7 minutes until chicken is lightly browned and onions are soft.
- Add 1 tsp minced garlic and cook 1–2 minutes.
- Stir in 1¾ cups chicken broth and 1½ cups rice, ensuring rice is covered.
- Pour 1 (10.5 oz) can cream of chicken soup on top (do not stir).
- Seal and cook on high pressure for 3 minutes, then allow natural release.
- Open lid, stir in 2 cups shredded cheddar cheese until melted.
- Serve warm.
Video
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days.
You can mix in a bag of frozen mixed vegetables into this meal when you add in the rice. I have done this with frozen peas and carrots mixture before and it works great.
Nutrition
Calories: 459kcal | Carbohydrates: 43g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1276mg | Potassium: 329mg | Fiber: 1g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 6mg | Calcium: 302mg | Iron: 2mg
