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: $10.03, $1.67 per Serving
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 the olive oil. Heat until the olive oil is hot.
- Add the chicken and diced onion. Sauté for 5–7 minutes until chicken is lightly browned and onions are soft.
- Add the garlic and cook for 30-60 seconds until you can smell the garlic.
- Stir in the chicken broth and rice, ensuring rice is covered.
- Pour the can cream of chicken soup on top (do not stir or the instant pot may not come to pressure).
- Seal and cook on high pressure for 3 minutes, then allow natural release, until all the pressure is released from the instant pot.
- Open lid, stir in 2 cups shredded cheddar cheese until melted.
- Serve warm and enjoy!
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
