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Instant Pot Chicken and Rice
Instant Pot Chicken and Rice
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Pressure cooker chicken and rice casserole: a deliciously simple weeknight meal!
Ingredients:
  • For the sauce:
  • 1/4 cup dry sherry
  • 3/4 cup chicken broth
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons Italian seasoning
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon paprika
  • For the casserole:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1/2 pound crimini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 1/2 pounds (5 to 6) boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 1/2 cups long grain white rice
  • To serve:
  • 1/4 cup chopped parsley
Instructions:
  • Combine the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika in a mixing bowl or large liquid measuring cup. Whisk until well combined. Set aside.
  • Heat oil in the pressure cooker using the "Sauté" setting. Add onion, cook for 4 minutes until slightly softened. Add mushrooms, cook until they release liquid, about 3 minutes. Stir in garlic, sauté for another minute.
  • Introduce the chicken: Gently incorporate the chicken thighs into the mixture and simmer for 5 to 6 minutes, stirring occasionally, until they turn opaque and are mostly cooked (a hint of pink is perfectly fine).
  • Layer the rice over the chicken evenly then gently pour the sauce over the rice, making sure all ingredients are covered with the cooking liquid. Use a spatula to even out the mixture.
  • Prepare to pressure cook the chicken and rice: Seal the pressure cooker lid, set the pressure regulator to the “Sealing” position, and switch to the “Manual” or “Pressure Cook” setting for 5 minutes on high pressure. Allow 5 to 10 minutes for the pressure to build up before cooking begins.
  • After allowing the pressure to release naturally for 10 minutes, quick-release the pressure by switching the vent from "Sealing" to "Venting." Be cautious of the steam. You can also let the pot depressurize naturally, which will take approximately 20 minutes. When you first open the pot, the sauce may appear slightly separated. Don't fret, this is normal! Simply use a fork to gently fluff the rice and blend the creamy layer back into the casserole.
  • To serve the casserole, scoop a generous portion into shallow bowls or plates ensuring you get a mix of rice and chicken in each bite. Top with a generous sprinkle of chopped parsley before serving hot. Store leftovers in the fridge for up to a week and reheat in the microwave when ready to enjoy again.

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