Instant Pot Chicken and Rice
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
459 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken and Rice
Description
This recipe uses diced boneless, skinless chicken breasts sautéed with onion and garlic in the Instant Pot until lightly browned. White rice and chicken broth are added to cover the rice, followed by an uncooked layer of cream of chicken soup placed on top without stirring. The pot is sealed and cooked on high pressure briefly, allowing the flavors to meld and the rice to cook fully.
After natural pressure release, shredded cheddar cheese is stirred in, melting into the warm mixture to provide a creamy, cheesy finish. The result is a homely and filling dish combining protein, starch, and cheese in one pot.
You can incorporate frozen mixed vegetables like peas and carrots during rice addition to enhance nutrition and color. Leftovers store well in airtight containers in the refrigerator for 5 to 7 days.
Ingredients
- 2 chicken breast diced into 1 inch pieces, boneless skinless
- 2 Tbsp olive oil
- 1 tsp garlic minced
- 1 tsp black pepper
- 1 tsp salt
- 1/2 onion (chopped)
- 1 3/4 cups chicken broth
- 1 can cream of chicken soup (10.5 oz can)
- 1 1/2 cups white rice
- 2 cups cheddar cheese (shredded)
Instructions
- Turn the instant pot to the sauté setting and add in the olive oil.
- Add the chicken and onions and cook for 5-7 minutes stirring occasionally until the onions are softened and the chicken is browned slightly.
- Then add in the minced garlic and cook on the sauté setting for 1-2 minutes.
- Then stir in the chicken broth and rice. Make sure the rice is covered by the liquid (add more broth if needed).
- Next pour the cream of chicken soup on top of the other ingredients but do not mix it in with the other ingredients.
- Seal the instant pot (by moving the valve on the lid to the seal position). Cook on high pressure for 3 minutes. After the cook time, let the pressure release from the instant pot naturally by not moving the valve on the lid.
- Once all the pressure has been released from the instant pot. Remove the lid, stir in the shredded cheese. The heat from the meal will melt the cheese.
- Serve warm and enjoy!
Notes
- Refrigerate leftovers in an airtight container for 5 to 7 days.
- Add a bag of frozen mixed vegetables such as peas and carrots with the rice for added nutrition and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 1276mg | 53% |
| Potassium | 329mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 302mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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