Instant Pot - Chicken and Rice
Instant Pot Chicken and Rice is incredibly delish and ready in ... well, an instant. Tender shredded chicken and rice in a creamy mushroom sauce is the ultimate one pot comfort food! Author: Holly Nilsson Recipe Type: American Total Time: 44M
Prep time:
Cook time:
Serving size: 6
Calories per serving: 140
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 140
1 pound fresh mushrooms sliced
1/2 chopped onion
1 cup long grain white rice
3 chicken breasts 7-8 oz each
1 3/4 cups low sodium chicken broth or water
10 ounces cream of mushroom soup condensed
salt and pepper, to taste
Directions:
Grease inside of a 6QT 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 mushrooms soup overtop of 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.
Source: spendwithpennies.com
In order add mushrooms, onion, rice, chicken breasts to the Instant Pot.
Pour broth over chicken breasts. Spread mushrooms soup overtop of 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.
Source: spendwithpennies.com