A perfect weeknight dinner, this Instant Pot Chicken and Rice recipe boasts flavor, veggies and rice all in one dish. Kids and adults love it! So delicious and easy, making dinner a breeze while also filling everyone at the table up.
One of my all-time favorite meals is a spinoff of my mom’s famous Chicken Rice Bake. Once I began falling hard in love with my dearest Instant Pot, I knew very quickly that I needed to create a version of my mom’s chicken casserole inside its magical walls. This pressure cooker version has all of the same delicious flavors involved in the original dish, but with pressure cooker magic thrown in.
I have to point out that the way this recipe LOOKS does not reflect how it TASTES. There is nothing stunning about the visuals here, friends, but please do not let that keep you from trying this super tasty meal. It is so delicious and filling and EASY! If you, too, love your dear Instant Pot, please promise me you will give this dinner recipe a try.
WATCH THIS QUICK VIDEO TO SEE HOW TO MAKE INSTANT POT CHICKEN AND RICE!
HOW TO MAKE INSTANT POT CHICKEN AND RICE
This family favorite dinner can be put together in about 30 minutes!
Spray the inside of instant pot with cooking spray. Layer as follows from the bottom of the pot: sliced mushrooms, sliced celery, 1 cup uncooked long grain and wild rice, 3 boneless skinless chicken breasts, 2 cups of broth or chicken stock and a can of cream of chicken soup. Do not stir. Sprinkle a packet of dry onion soup mix over the top.
Place the cover on the pot and set timer to 10 minutes on high pressure (use the pressure cook setting). It will take the pressure cooker around 20 minutes to build up pressure before it begins cooking.
When cooking is done, let the pressure naturally release for 10 minutes then do a quick release. Remove cover and carefully transfer the chicken to a work surface. Use two forks to shred and add the meat back to the pot. Let sit for 5 minutes and serve!
RECIPE TIPS: MAKE THIS THE BEST CHICKEN AND RICE DINNER
If you can’t find long grain and wild rice, use brown or white rice. It’s really a no-fail recipe!
Sprinkle a generous coating of salt and pepper over the chicken before placing it into the IP for an added touch of flavor.
If you replace the chicken breasts with bone-in chicken thighs, increase the cook time by 2 minutes.
To add flavor and creaminess to the recipe, sprinkle 1/2 cup Mozzarella cheese over the top before cooking.
Be sure to add the chicken in a single layer to ensure it cooks evenly.
Dress this dish up with chopped parsley, sliced green onions or red pepper flakes!
IS RINSING RICE IMPORTANT?
I don’t always take the time to rinse rice before cooking it, but it should definitely be a part of the rice-making process. Simply add the rice to a fine mesh strainer and run cold water over it, tossing it around a bit using your fingers to get a thorough rinse. This process will ensure that there is no extra debris stuck to the rice. It also removes the starch, which will prevent your final product from being clumpy.
RICE COOKER VS. INSTANT POT FOR MAKING RICE
Both rice cookers and electric pressure cookers cook rice in the same way. Both use steam inside the pot to cook the rice. The main difference is that a pressure cooker has a sealing ring inside the lid that prevents any steam from escaping during the cooking process. This allows the appliance to maintain pressure levels inside the pot with greater accuracy, therefore cooking it more quickly.
Shortened cook time is an advantage when using an Instant Pot and typically it requires a bit less liquid than when using a rice cooker. However, if you are planning to cook a variety of different types such as wild, black or basmati rice frequently, a rice cooker might be the better option for you. Plus, rice cookers are more affordable and will take up less valuable counter space.
BEST RECIPES TO MAKE IN AN ELECTRIC PRESSURE COOKER
The list of recipes you can make in an Instant Pot is endless! It can act as a slow cooker, saute pan, steamer, rice maker, yogurt maker and pressure cooker. It can cook soup, chili, pasta, meat, potatoes, veggies, cake, beans and so much more. Here are a few of my favorite Instant Pot recipes:
WHY DOES IT TAKE MY INSTANT POT SO LONG TO HEAT UP?
The time leading up to actual cook time may seem long and even confusing (“What is going ON in there?!”), but it’s an important part of the process! The Instant Pot is working on building up the appropriate amount of pressure that it will be cooking the food at. It handles liquids and solids differently and also fresh and frozen differently, so the time can vary. Most recipes take between 10 and 25 minutes to build up pressure.
HOW TO CLEAN AN INSTANT POT
Keep your Instant Pot shiny, clean and scent-free by following these simple steps:
EXTERIOR – Use a clean, damp cloth to wipe down any grease or gunk on the outside of the Instant Pot. Use a brush or the edge of a clean cloth to reach inside the rim to remove food that may have gotten stuck in the grooves. The exterior “housing” should never ever be immersed in liquid or run underwater.
INNER POT – The stainless steel inner pot can be hand-washed OR run through a dishwasher. See below tips for deep cleaning when needed.
COVER – The inside of the IP cover can usually just be wiped down with a clean cloth after use. If there is food stuck to the inside of the cover, remove the sealing ring and run the cover under hot water and scrub with a brush or cloth.
SEALING RING – The sealing ring can be easily removed from the Instant Pot and hand-washed with warm, soapy water OR run through a dishwasher when needed.
TRIVET – The trivet that is inserted into the Instant Pot can be scrubbed with a brush, hand-washed with warm, soapy water or run through a dishwasher.
DEEP CLEAN – If the inner pot starts to show signs that it needs a deep cleaning (cloudiness or discoloration), pour either 2 cups of white vinegar OR 2 cups of water plus 1 tablespoon of lemon juice into the pot. Place the cover on the pot and set to STEAM for 3 minutes. Let the pressure release naturally and remove the cover. Remove sealing ring and inner pot and allow to air dry.
INSTANT POT BURN NOTICE
If you see that dreaded burn notice flash on your Instant Pot, do not fret! Know that your pressure cooker is keeping a good eye on your food. It has sensed that the temperature toward the bottom of the pot is too high and has therefore turned it off temporarily. It is giving you a chance to fix the problem! This can happen especially with thick sauces or chilis because of the heaviness of the contents inside the pot. It can also happen if there is not enough liquid inside the pot.
If you see the burn notice, press CANCEL as soon as possible. Do an immediate quick release and wait for the silver float valve to drop. Transfer the inner pot to a hot pad holder. Scrape any bits of food that may have adhered to the bottom of the pot using a spoon.
If there are no burned bits:
Add 1/2 cup of liquid to the recipe that will thin out the consistency. If the recipe contains beef or chicken broth, add more of the same. If no broth is used in the recipe, add water.
Stir the contents of the pot thoroughly and resume cooking.
If you see burned pieces in the mixture:
Pour the contents into a saucepan and clean out the pot using soap and water, making sure any charred pieces of food are removed from the bottom of the pan. Remove visible pieces of burnt food and pour it back into the pot.
Add 1/2 cup of liquid to the recipe, stir the contents thoroughly and resume cooking.
HOW TO AVOID SEEING THE DREADED BURN NOTICE ON THE INSTANT POT
Stir heavy sauces or soups just before placing the cover on the pot for cooking. You will want the heaviest ingredients toward the top in order to ensure they don’t stick to the bottom and burn.
Make sure your pot contains enough liquid! Add extra beef broth or chicken broth if it is already an ingredient in the recipe. If the recipe does not contain a thin liquid (e.g., a recipe that requires a trivet), add 1 1/2 cups of liquid to the bottom of the Instant Pot before cooking.
I do not use an 8-quart IP, but from what I have read this size is much quicker to burn than the 6-quart version. The 8-quart Instant Pot may require more liquid than the 6-quart does.
10 EASY COMFORT FOODS TO WARM YOU UP AND FILL YOU UP
The Best Meatloaf – You need to make this classic meal. It is my mother’s delicious recipe with an added touch of delicious sauce. This dinner recipe will quickly become a favorite family meal!
Homestyle Ground Beef Casserole – this dinner boasts flavor and creaminess over a bed of steaming egg noodles. This casserole is just like your mom’s recipe but so much more! This is a perfect hearty weeknight meal to put on the table.
Best Baked Ziti – Packed with flavorful meat sauce and layers of cheesy goodness, you will enjoy each flavorful bite. This delicious dinner feeds a lot of people and is super filling and hearty. It is a great meal to freeze and bake at a later time, too!
Slow Cooker Crack Chicken – You need to try this mixture on a bun because it’s an addicting and delicious lunch or dinner option that everyone will enjoy. Great weeknight meal AND the perfect party food!
One-Pan Chicken Broccoli Rice Casserole – Dinner has never been easier! NO PREP is required for this quick and delicious Chicken Broccoli Rice Casserole. Simplify those busy weeknights by adding this hearty meal to the dinner rotation!
Easy Classic Chicken Alfredo – Easy, creamy Chicken Fettuccini Alfredo is the perfect dinner recipe for busy nights. Done in 30 minutes and made in a single pan, everyone at the table will love this comforting dish!
ARE MUSHROOMS GOOD FOR YOU?
Mushrooms themselves are packed with nutritional value. They contain almost no calories and also have fiber and protein, as well as many other vitamins and nutrients. When combined with butter, oil and other ingredients the healthiness obviously diminishes, so keep this in mind when preparing them.
CAN DOGS EAT MUSHROOMS?
Store-bought mushrooms are totally safe for consumption for dogs. There are wild varieties of mushrooms that neither dogs nor humans should eat, but the varieties you will find in the store are safe.
CAN YOU FREEZE MUSHROOMS?
Mushrooms can definitely be frozen, but for best results freeze before cooking to avoid mushiness. If you find yourself with an abundance of mushrooms, first place them in a single layer on a baking sheet and quick freeze them for 20 minutes. This will ensure that they do not stick together once they are touching.
Place them in a heavy duty freezer bag and freeze for up to 4 months. When ready to enjoy, allow the mushrooms to thaw completely in the fridge before cooking or eating them.
WHAT IS THE BEST WAY TO FREEZE CASSEROLES
If you want to freeze a casserole for later use, you have a couple options:
Freeze unbaked – Assemble the layers as directed in an aluminum baking pan and wrap tightly in foil. Place into resealable freezer bags and freeze for 3-4 months. When you are ready to enjoy the casserole, let it thaw completely (preferably in the fridge overnight) and bake as directed on the recipe.
Freeze baked – Assemble the layers and bake as directed in an aluminum baking pan. Let the casserole cool completely and wrap tightly in foil. Place into resealable freezer bags and freeze for 3-4 months. When you are ready to enjoy the casserole, let it thaw completely (preferably in the fridge overnight). Reheat in a 250 degree F oven uncovered for 10-15 minutes or until heated through.
Instant Pot Chicken and Rice
- 8 oz container sliced fresh mushrooms
- 1 cup sliced celery
- 1 cup uncooked long grain and wild rice
- 3 boneless skinless chicken breasts
- 2 cups chicken broth or water
- 10 oz can cream of chicken soup
- 1 oz packet dry onion soup mix
- Italian parsley for topping, optional
- Spray the inside of instant pot with cooking spray. Layer as follows: mushrooms, celery, rice, chicken, broth and soup. Do not stir. Sprinkle soup mix over the top.
- Place the cover on the pot and set timer to 10 minutes on high pressure (pressure cook setting). It will take the IP around 20 minutes to build up pressure before it begins cooking.
- When cooking is done, let the pressure naturally release for 10 minutes then do a quick release. Remove cover and carefully transfer the chicken to a work surface. Use two forks to shred and add the meat back to the pot. Let sit for 5 minutes and serve!