Chicken and rice with cream of chicken soup instant pot

• ▢ 1 ½ pounds chicken breasts about 2-3 breasts, cut into bite-sized pieces
• ▢ 1 medium onion chopped
• ▢ 4 tablespoons butter
• ▢ 3 cloves garlic minced
• ▢ 3-4 cups chicken broth see Notes
• ▢ 1 ½ tablespoons lemon juice juice from approximately 1 lemon
• ▢ 1 ½ cups long-grain white rice rinsed, see Notes
• ▢ 1 cup fresh parmesan cheese shredded or grated
• ▢ 1 ½ teaspoons salt more or less to taste
• ▢ ¼ teaspoons black pepper more or less to taste

• Instant Pot

• Set Instant Pot to sauté mode. Add butter and let melt, then add garlic and onion. Sauté for 3-4 minutes.

  

• Add chicken and stir. Cook until no longer translucent, about 5 minutes. Add in rice, broth, and lemon juice. Stir well, bringing chicken pieces to top. 

  

• Secure lid on pot and set valve to Sealing. Set to Manual High Pressure for 8 minutes.

• When cook time is completed, let naturally release for 2 minutes, then carefully Quick Release remaining pressure. Stir well and season with parmesan, salt, and pepper to taste. Add a little more chicken broth, if desired, to reach desired consistency – optional.

  

• If you find liquid still remaining on the top of your Instant Pot chicken and rice after cooking, stir well and turn on Sauté mode to fully incorporate.

• Chicken broth: Use 3 cups of chicken broth if you prefer a firmer rice with a more separate grain. Use 4 cups for a more risotto-inspired chicken and rice, with a soupier, more stew-like texture. The rice will still have a clear grain but will be nice and soft. My family and I prefer 4 cups; we like the risotto texture more than when made with 3 cups. However, if you want your version to have clear grains of rice and be less creamy, use 3 cups.
• Rice: Be sure to use white rice for this recipe! Brown rice is not recommended since it would take about 10 minutes longer, which would overcook the chicken. Do not use instant or minute rice.
• Cheese: Fresh Parmesan is ideal, but can sub shredded cheese.
• If you end up with a “gluey” texture to your chicken and rice, it’s likely you’ve overcooked the recipe by leaving it to release pressure naturally for too long. This part is important! Give it just 2 minutes after the Instant pot beeps, then manually release pressure.
• This recipe will be more like a risotto than a fried rice texture or rice pilaf.
• To Clean Instant Pot: If any rice sticks to your Instant Pot, use my easy trick to clean it. Fill the Instant Pot up ¼-⅓ of the way with water and dish soap. Set Instant Pot to Sauté mode on High/Extra High heat and let liquid simmer. After a few minutes, the rice will loosen and clean up easily.

Serving: 1serving, Calories: 676kcal, Carbohydrates: 61g, Protein: 54g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 156mg, Sodium: 1957mg, Potassium: 912mg, Fiber: 1g, Vitamin A: 598IU, Vitamin C: 7mg, Calcium: 347mg, Iron: 2mg, Net Carbs: 60g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.