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.
- 1lbfresh mushrooms,sliced
- 1cuplong grain white rice
- 24ozchicken breasts
- 1¾cupslow sodium chicken broth,or water
- 10ozcream of mushroom soup,condensed
- salt and black pepper
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.
In order, add mushrooms, onion, rice, chicken breasts to the Instant Pot.
Pour broth over chicken breasts. Spread mushroom soup over the top of the chicken breasts. Do not stir.
Set instant pot to Manual. Choose High Pressure for 10 minutes. (The Instant Pot will take about 15 minutes to reach pressure).
Once completed, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
Open the Instant Pot and remove chicken. Stir rice and mushrooms. Shred chicken and return to rice and mix well.
Garnish with parsley if desired and serve.
- 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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