Description
A creamy and comforting chicken rice casserole made quickly and easily in the Instant Pot. Tender chicken, fluffy rice, and a savory blend of vegetables come together in this one-pot meal perfect for busy weeknights.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 cup long grain white rice, rinsed
1 1/2 cups low sodium chicken broth
1 cup water
1 cup frozen peas and carrots mix
1/2 cup sour cream
1/2 cup shredded sharp cheddar cheese
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Set the Instant Pot to sauté mode and heat the olive oil.
Add the diced onion and sauté for 3 minutes until translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the chicken pieces to the pot and sauté for 3-4 minutes until lightly browned on all sides.
Cancel the sauté mode.
Add the rinsed rice, chicken broth, water, frozen peas and carrots, dried thyme, salt, and black pepper to the Instant Pot. Stir to combine.
Secure the lid on the Instant Pot and set the valve to sealing.
Cook on high pressure for 10 minutes.
When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
Open the lid and stir in the sour cream and shredded cheddar cheese until well combined and creamy.
Serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes