Prep Time: 9 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 4
This Pressure Cooker Chicken and Rice is one of the best dinners my family had this week. It’s quick to prep using only a few simple ingredients and ready in less than twenty minutes. This is a superfood with chicken, rice, and vegetables.
If you are always looking for a great recipe that you can easily and quickly make in minutes, this delicious chicken and rice is your best option. This tasty dish is packed with amazing flavour, great texture, and more. A must-try recipe and for keeps!
Ingredients
2 tablespoons olive oil
1 cup white rice not instant, we use long-grain white rice
1 pound chicken boneless, skinless breasts or thighs cut into cubes
1 cup mixed vegetables frozen
1 can cream of chicken soup
1/2 onions diced
2 cups chicken broth could use water
1/2 cup cheese cheddar, shredded
1 teaspoon garlic salt
pinch pepper
How to Make Pressure Cooker Chicken and Rice
Step 1: Into the Instant Pot with olive oil, place the cubed chicken pieces and diced onions. Set the IP to saute and cook until the chicken is cooked on the outside. When done, turn off the pot.
Step 2: Sprinkle the pieces of chicken and onions with seasonings, then add the cream of chicken soup along with frozen vegetables, and broth. Stir well until all the lumps are smoothed out.
Step 3: On top, sprinkle the rice. DO NOT STIR!
Step 4: Cover the Instant Pot, then close the steam valve. Set the IP to manual and cook for 9 minutes on high pressure. For a bit softer rice, you can cook until 10 minutes.
Step 5: When done, allow the IP to naturally release the pressure for 3 minutes before allowing the remaining steam to evaporate. Now, lift the lid very carefully, then add the cheeses, stirring until melted. Alternately, you can serve the chicken and rice topped with cheese. Enjoy!
Nutrition Facts:
Amount Per Serving (4 ounces), Calories 528 | Calories from Fat 171 | Fat 19g29% | Saturated Fat 6g38% | Cholesterol 93mg31% | Sodium 1209mg53% | Potassium 743mg21% | Carbohydrates 51g17% | Fiber 2g8% | Sugar 1g1% | Protein 35g70% | Vitamin A 2625IU53% | Vitamin C 15.3mg19% | Calcium 153mg15% | Iron 2.4mg13%
Ingredients
- 2 tablespoons olive oil
- 1 cup white rice not instant, we use long-grain white rice
- 1 pound chicken boneless, skinless breasts or thighs cut into cubes
- 1 cup mixed vegetables frozen
- 1 can cream of chicken soup
- 1/2 onions diced
- 2 cups chicken broth could use water
- 1/2 cup cheese cheddar, shredded
- 1 teaspoon garlic salt
- pinch pepper
Instructions
Step 1: Into the Instant Pot with olive oil, place the cubed chicken pieces and diced onions. Set the IP to saute and cook until the chicken is cooked on the outside. When done, turn off the pot.
Step 2: Sprinkle the pieces of chicken and onions with seasonings, then add the cream of chicken soup along with frozen vegetables, and broth. Stir well until all the lumps are smoothed out.
Step 3: On top, sprinkle the rice. DO NOT STIR!
Step 4: Cover the Instant Pot, then close the steam valve. Set the IP to manual and cook for 9 minutes on high pressure. For a bit softer rice, you can cook until 10 minutes.
Step 5: When done, allow the IP to naturally release the pressure for 3 minutes before allowing the remaining steam to evaporate. Now, lift the lid very carefully, then add the cheeses, stirring until melted. Alternately, you can serve the chicken and rice topped with cheese. Enjoy!
