How To Make Instant Pot Chicken and Rice
This Instant Pot chicken and rice recipe is ready in 45 minutes and is a filling dish of chicken breasts and fluffy rice in a rich mushroom cream sauce.
Serves:
Ingredients
- 1lbfresh mushrooms,sliced
- ½onion,chopped
- 1cuplong grain white rice
- 24ozchicken breasts
- 1¾cupslow sodium chicken broth,or water
- 10ozcream of mushroom soup,condensed
- salt and black pepper
Instructions
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Grease inside of a 6-quart instant pot. Season chicken breasts with salt and pepper to taste. Rinse rice under cool water until the water runs clear.
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In order, add mushrooms, onion, rice, chicken breasts to the Instant Pot.
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Pour broth over chicken breasts. Spread mushroom soup over the top of the chicken breasts. Do not stir.
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Set instant pot to Manual. Choose High Pressure for 10 minutes. (The Instant Pot will take about 15 minutes to reach pressure).
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Once completed, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
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Open the Instant Pot and remove chicken. Stir rice and mushrooms. Shred chicken and return to rice and mix well.
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Garnish with parsley if desired and serve.
Nutrition
- Calories: 266.87kcal
- Fat: 13.71g
- Saturated Fat: 3.65g
- Trans Fat: 0.13g
- Monounsaturated Fat: 5.11g
- Polyunsaturated Fat: 3.81g
- Carbohydrates: 8.12g
- Fiber: 1.50g
- Sugar: 2.22g
- Protein: 28.23g
- Cholesterol: 72.57mg
- Sodium: 738.68mg
- Calcium: 30.01mg
- Potassium: 608.25mg
- Iron: 1.57mg
- Vitamin A: 28.42µg
- Vitamin C: 2.36mg
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