Instant pot chicken breast with cream of mushroom soup

Instant Pot Cream of Mushroom Chicken - The Girl on Bloor

52 ratings · 45 minutes · Gluten free · Serves 4

The Girl on Bloor / Food Blogger & Photographer

72k followers

This Instant Pot Cream of Mushroom Chicken is a delicious, hearty weeknight dinner idea made healthier than the classic version of this dish - say hello to your childhood favourite casserole re-envisioned!

This Instant Pot Cream of Mushroom Chicken is a delicious, hearty weeknight dinner idea made healthier than the classic version of this dish - say hello to your childhood favourite casserole re-envisioned!

2 Chicken breasts, medium-sized

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.

Ingredients

cost per recipe: $12.14

• 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 1/2 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.
  • Ingredient Note: Using small broccoli florets is important, since they cook quickly in the residual heat of the pot.  If you use larger florets or like your broccoli very tender, you may want to blanch it before adding to the pot (or use thawed frozen, which is already blanched during the freezing process).
  • Flavor Variations: For bolder flavor, add your favorite dried herbs or seasonings, sriracha or hot sauce.

• 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.

Reviews

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• Didn’t work out

  Judith B.

  May 28, 2020

  My pot never came to pressure and I received an E6 code (burning). Turned it off, added more broth and still did the same thing.

• Easy but salty

  Lilly A.

  December 8, 2019

  I was excited to try this after seeing the recipe in my can. I've been taught to never quick release meat and I'm sorry I broke the rule. The chicken turned rubbery and the rice wasn't well cooked. I added in the cheese and broccoli as directed covered and prayed. My family ate it but only out of hunger. The end dish was very salty, the chicken was chewy, and some of the rice was hard.

  • Campbell Soup Company

    December 30, 2019

    Lilly, we’re sorry you did not get the results you expected with this recipe. We’ve tested the recipe thoroughly in our Test Kitchen with great results. Quick Release is definitely the way to go with this recipe, as the chicken cooks so quickly under pressure so you don’t want to prolong the cooking by using a natural release (that’s best for large cuts of meat and/or less tender cuts of meat). It is important to place the ingredients into the Instant Pot in the order listed, and do not stir the mixture. Per the recipe instructions, you also need to be sure to let the recipe stand for 10 minutes after you’ve added the broccoli in step 3. This is an important step as the rice continues to absorb the soup mixture during the stand time. If you find the dish too salty, feel free to switch to our Swanson Natural Goodness Chicken Broth (which has 1/3 less sodium than our regular broth) or use our Swanson Unsalted Chicken Broth. We hope you will give this another try!

• 'mmmmm...

  Adrienne N.

  July 15, 2020

  If you love to eat good food, that's nice. But if you love to eat GREAT food.Try this recipe. I made a few modifications for my family. 1.- seasoned chicken with cumin, Mrs. Dash table Italian Medley, fresh cracked black pepper and garlic salt, before adding to the pot. 2. Added just a scunch, of water with the soup. 3. Followed all of the directions. Now we're eating like kings. 'MMMMM it is wonderful. Looking forward to cold weather days when we can make some homemade bread to go with it.

• Quick and tasty

  Claudine A.

  July 6, 2020

  I was in a hurry so used frozen chicken breast and cooked for 15 minutes. Turned out great!

• Easy and yummy

  Shauna H.

  July 3, 2020

  This is a super easy recipe. I'm just learning how to use the Insta Pot. I'm keeping this one.

  • Campbell Soup Company

    July 3, 2020

    Shauna, so happy you had success with this recipe! Hope you will try some of our other Instant Pot recipes!

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