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Cream Of Mushroom Chicken And Rice Instant Pot Recipe

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Creamy Mushroom Chicken and Wild Rice Soup 12 Tomatoes
Creamy Mushroom Chicken and Wild Rice Soup 12 Tomatoes from 12tomatoes.com

Description

This Cream of Mushroom Chicken and Rice Instant Pot recipe is the perfect meal for any busy weeknight. It is a one-pot dish that is easy to make and packed with flavor. Creamy, tender chicken breasts, earthy mushrooms, and hearty rice all cooked together in a rich and savory sauce. It is a comforting and satisfying dish that the whole family will love.

Prep Time

Preparation for this dish takes about 10-15 minutes.

Cook Time

Cook time is 20 minutes.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 cup long-grain white rice
  • 1 can cream of mushroom soup
  • 1 1/2 cups chicken broth
  • 1 small onion, chopped
  • 1 cup sliced mushrooms
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula
  • Bowl

Method

  1. Set the Instant Pot to sauté mode and melt the butter.
  2. Add the chopped onion and cook until translucent.
  3. Add the sliced mushrooms and cook until they release their moisture and brown slightly.
  4. Add the garlic powder, salt, and black pepper and stir to combine.
  5. Add the chicken breasts to the Instant Pot and pour the chicken broth over them.
  6. Add the rice and cream of mushroom soup on top of the chicken.
  7. Close the Instant Pot lid and set it to manual high pressure for 10 minutes.
  8. Once the timer goes off, let the pressure release naturally for 10 minutes, then do a quick release.
  9. Open the Instant Pot lid and remove the chicken breasts to a bowl. Shred the chicken using two forks.
  10. Stir the heavy cream into the rice mixture, then add the shredded chicken back into the pot.
  11. Garnish with chopped parsley and serve hot.

Notes

  • If you want to make this dish creamier, you can add another 1/2 cup of heavy cream after the pressure has been released.
  • If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the sauce before adding the heavy cream.
  • This dish can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Info

Serving size: 1 cup
Calories: 400
Fat: 17g
Saturated Fat: 9g
Cholesterol: 115mg
Sodium: 820mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 1g
Protein: 32g

Recipe Tips

  • For a vegetarian version of this dish, omit the chicken and use vegetable broth instead of chicken broth.
  • You can add other vegetables like peas, carrots, or green beans to the dish for added nutrition and flavor.
  • If you don't have an Instant Pot, you can make this dish in a slow cooker or on the stovetop.
  • Make sure to rinse the rice before adding it to the Instant Pot to remove excess starch.
  • If you want to make this dish spicier, you can add a pinch of cayenne pepper or red pepper flakes to the sauce.

Enjoy this delicious and comforting Cream of Mushroom Chicken and Rice Instant Pot recipe!


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