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5.0 from 15 votes

Instant Pot Cream of Mushroom Chicken and Rice

Instant Pot cream of mushroom chicken and rice is a perfect weeknight dinner. This cozy casserole comes together quickly in one pot for easy prep and clean up.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 225 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 16 ounces chicken breast cut into 1 inch pieces
  • 6 ounces onion diced
  • 4 ounces canned mushrooms drained
  • ½ teaspoon kosher salt
  • 10.5 ounces condensed cream of mushroom soup
  • 2 cups chicken broth
  • 6 ounces Box Uncle Ben’s Long Grain & Wild Rice Blend

Instructions

    Cup of Yum
  1. Set the Instant Pot to SAUTE and add 2 tablespoons of olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Press CANCEL to end the saute mode.
  7. Add the condensed cream of mushroom soup to the pot and then add the chicken on top. Don’t stir.
  8. 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.
  9. Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure for 5 minutes.
  10. When the timer goes off press CANCEL and let the pot do a natural release for 5 minutes.
  11. After a 5 minute natural release carefully flip the valve to VENTING and let the remaining steam escape.
  12. When the pin drops down the lid is safe to open. Remove the lid and stir everything together.
  13. Let it all sit for approximately 5 minutes to let the rice absorb any excess liquid.
  14. Stir together again and serve.

Nutrition Information

Serving 6ounces Calories 225kcal (11%) Carbohydrates 21g (7%) Protein 17g (34%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 41mg (14%) Sodium 904mg (38%) Potassium 358mg (10%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 22IU (0%) Vitamin C 3mg (3%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 225

% 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.