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Instant Pot® Easy Chicken and Rice

  • prep time: 10 min
  • total time: 40 min
  • serves: 4 people
  • calories: 519 1 serving
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Ingredients

  • 1 1/4 pounds boneless, skinless chicken breast, cut up (about 1 1/2-inch pieces)
  • 1/2 teaspoon onion powder
  • 3/4 cup uncooked long grain white rice (measure carefully for best results)
  • 1/2 cup shredded Cheddar cheese
  • 1 1/3 cups Swanson® Chicken Broth or water
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 3 cups fresh small broccoli florets
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Ingredients

  • 1 1/4 pounds boneless, skinless chicken breast, cut up (about 1 1/2-inch pieces)
  • 1/2 teaspoon onion powder
  • 3/4 cup uncooked long grain white rice (measure carefully for best results)
  • 1/2 cup shredded Cheddar cheese
  • 1 1/3 cups Swanson® Chicken Broth or water
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 3 cups fresh small broccoli florets
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Instructions
Step 1

Spray the inside of a 6-quart Instant Pot® with vegetable cooking spray.  Season the chicken with salt and pepper. Layer the chicken, onion powder, rice and 1/4 cup cheese in the pot. Pour the broth over the cheese and spoon the soup on top (the order is important, so don't stir until after the cooking is done). 

Step 2

Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.

Step 3

Add the broccoli and stir well, then sprinkle with the remaining 1/4 cup cheese.  Close the lid and let stand for 10 to 15 minutes or until the rice is tender and the broccoli is tender-crisp (this gives the rice time to absorb more liquid for the perfect creamy consistency).  Season to taste.

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Looking for a recipe for chicken and rice? Our Instant Pot® Easy Chicken and Rice makes comfort food easier than ever to prepare. All you need are a few ingredients that you probably have on hand plus our cream of chicken soup to bring the flavor. The Instant Pot® locks the flavor and moisture into this one-pot meal for an easy chicken dinner. For perfect results be sure to layer the ingredients as directed in the recipe.

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Ingredients

  • 1 1/4 pounds boneless, skinless chicken breast, cut up (about 1 1/2-inch pieces)
  • 1/2 teaspoon onion powder
  • 3/4 cup uncooked long grain white rice (measure carefully for best results)
  • 1/2 cup shredded Cheddar cheese
  • 1 1/3 cups Swanson® Chicken Broth or water
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 3 cups fresh small broccoli florets

Instructions

  • Tips

    • Recipe Note: This recipe was developed using a 6-quart Instant Pot®.  If all you have is an 8-qt. Instant Pot®, you can still use it, just increase the broth to 2 cups and the rice to 1 cup, then follow the recipe as directed.

  • Step 1

    Spray the inside of a 6-quart Instant Pot® with vegetable cooking spray.  Season the chicken with salt and pepper. Layer the chicken, onion powder, rice and 1/4 cup cheese in the pot. Pour the broth over the cheese and spoon the soup on top (the order is important, so don't stir until after the cooking is done). 

  • Step 2

    Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.

  • Step 3

    Add the broccoli and stir well, then sprinkle with the remaining 1/4 cup cheese.  Close the lid and let stand for 10 to 15 minutes or until the rice is tender and the broccoli is tender-crisp (this gives the rice time to absorb more liquid for the perfect creamy consistency).  Season to taste.

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