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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!

Print 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

Step 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.

Step 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.

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.

Step 4

  • Scoop onto a bowl and sprinkle with extra cheddar and black pepper. Enjoy!