Instant Pot Chicken and Rice
Easy Cooking, Great Results
One-Pot Wonder: Instant Pot® Chicken and Rice Made Simple. Experience convenience and flavor in every bite. Get your dinner game on with this easy recipe!
INGREDIENTS
- 1 Cup Della Basmati White Rice
- 1 boneless, skinless thighs, 1 in squares
- 2 tbsp butter
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
- salt & pepper to taste
- 1/2 cup shredded Cheddar cheese
- 2 cups Chicken Broth
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
- 3 cups broccoli florets
List of Services
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Step 1List Item 1
Melt butter in the instant pot. Once melted, add in chicken, salt and pepper and combine. Toss in onion powder, thyme, rice, and 1/4 th of the shredded cheddar cheese on top. Then pour in the broth and stir.
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Step 2List Item 2
Securely fasten the lid and ensure the pressure release valve is closed. Opt for High-pressure cooking and set the timer to 6 minutes. Once the cooking cycle is complete, deactivate by pressing Cancel, and then swiftly release the pressure using the quick release method.
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Step 3
Remove the lid, add in broccoli and stir it up. Then sprinkle on the leftover cheddar cheese. Close the lid and let the steam cook it all for 10-15 minutes or until the rice is cooked and broccoli is tender-crisp.
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Step 4List Item 3
Scoop onto a bowl and sprinkle with extra cheddar and black pepper. Enjoy!
