Instant Pot Cream of Mushroom Chicken and Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
225 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Cream of Mushroom Chicken and Rice
Description
The preparation begins by sautéing chicken pieces in olive oil until browned, which develops some flavor and texture. Onions are then cooked until translucent, incorporating browned bits to enrich the base. Seasonings from the rice mix packet and canned mushrooms join, adding depth and umami. Chicken broth is poured in to deglaze the pot, mixing flavors from the sautéed ingredients.
The condensed cream of mushroom soup is layered atop the broth, followed by the chicken and then the long grain and wild rice blends. The rice is gently pressed into the liquid but not stirred, which helps prevent sticking during pressure cooking. Once sealed, the Instant Pot cooks the dish quickly under pressure, yielding tender chicken and well-cooked rice with a creamy mushroom sauce binding it all.
The result is a filling, comforting meal combining protein, mushrooms, and rice in an easy cleanup preparation. The use of canned soup adds richness and creaminess, while fresh sautéing steps build layered flavor. This dish can suit weeknight dinners when convenience and hearty satisfaction are desired.
Ingredients
- 2 tablespoons olive oil
- 16 ounces chicken breast cut into 1 inch pieces
- 6 ounces onion diced
- 4 ounces mushroom drained, canned
- ½ teaspoon kosher salt
- 10.5 ounces condensed cream of mushroom soup
- 2 cups chicken broth
- 6 ounces long grain rice Uncle Ben’s boxed blend
- 6 ounces wild rice Uncle Ben’s boxed blend
Instructions
- Set the Instant Pot to SAUTE and add 2 tablespoons of olive oil.
- When the oil gets hot add the chicken breast and cook until browned on all sides, approximately 5-7 minutes. Remove from the pot and set aside.
- Add the onions and cook for approximately 5 minutes, or until the onions soften and turn translucent. Make sure to use your spoon to scrape up the browned bits from the bottom of the pan as the vegetables cook.
- Add the salt, the package of seasoning from the wild rice mix (packet only not the rice), and the canned mushrooms to the onions and stir together.
- Pour in the chicken broth. If there are any browned bits left on the bottom of the pan use the liquid to help you scrape them up.
- Press CANCEL to end the saute mode.
- Add the condensed cream of mushroom soup to the pot and then add the chicken on top. Don’t stir.
- Add the rice on top. Do NOT stir the rice in but do press it down gently to make sure it is all in the liquid.
- Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure for 5 minutes.
- When the timer goes off press CANCEL and let the pot do a natural release for 5 minutes.
- After a 5 minute natural release carefully flip the valve to VENTING and let the remaining steam escape.
- When the pin drops down the lid is safe to open. Remove the lid and stir everything together.
- Let it all sit for approximately 5 minutes to let the rice absorb any excess liquid.
- Stir together again and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 225kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 904mg | 38% |
| Potassium | 358mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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