Instant Pot Creamy Chicken and Rice

One of my favorite oven dinners is Creamy  Chicken, Rice and Broccoli.

So, I set out to convert it to the IP. The Result was an amazing dinner done under 30 minutes (and that’s with frozen chicken) continue reading to get our recipe for instant pot creamy chicken and rice.

creamy chicken, rice, and broccoli


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Instant Pot Creamy Chicken and Rice

I used my 8 qrt DUO, and started out with 1 cup of water in the bottom of the pot, and then the trivet. ( I just happen to like chicken when it isn’t sitting in the liquid, but either way works.)

This particular day I used Bone-in chicken thighs. But you can use Chicken Breast too. And if you want to save yourself a step, just buy boneless.

Then I added a second trivet on top of the chicken. and the bowl of rice.  If you don’t have a second trivet you can put the bowl directly on top of the chicken.

In the bowl I put 1 cup of Uncle Ben’s brown rice. and 1 1/2 cups of chicken broth, Plus a slab of butter. Then placed the bowl on top of everything.  This method is called Pot in Pot cooking ( or PIP)

creamy chicken and rice in the instant pot

Set the lid, and make sure valve is set to seal. Then select Manual (or pressure cook) button and adjust to 23 minutes.

Make sure it is on high pressure.

creamy chicken in the instant pot

The Pot came up to pressure surprisingly quick. And then when the 23 minutes was done, I let it naturally pressure release (NPR) for 5-10 minutes.  While I waited, I cheated a little bit and steamed my broccoli in the microwave. I could have waited and removed the chicken and rice and stuck the broccoli in the IP (If you want to do this, just select 0 minutes on the manual setting)

After releasing the remaining pressure, I set the bowl of rice aside. and took out the chicken. reserved the liquid for anything I need chicken broth for this week, and took the chicken off the bones.

I dumped in two cans of Cream of Mushroom soup and a splash of milk and dumped everything back in the pot to stir.

Instant pot chicken and rice

A sprinkle of pepper and paprika and dinner is done! (You don’t need salt if you are using the canned cream of mushroom soup)

I really love brown rice cooked like this in IP. It comes out fluffy and soft every time!

instant pot chicken, rice

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instant pot creamy chicken and rice
This is a favorite meal of ours.. normally done in the oven. But I wanted to make a quick IP version. The result was delish!!!
instant pot chicken, rice
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Course Main Dish
Cuisine Instant pot
Keyword recipe
Prep Time 5 minutes
Cook Time 35 minutes (including time to come to pressure
Servings
servings
Ingredients
Course Main Dish
Cuisine Instant pot
Keyword recipe
Prep Time 5 minutes
Cook Time 35 minutes (including time to come to pressure
Servings
servings
Ingredients
instant pot chicken, rice
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Instructions
  1. Place 1 cup water in bottom of Instant Pot ( I'm using my 8 qrt DUO)
  2. Place chicken pieces on top of trivet.
  3. prepare pyrex bowl for rice. (or whatever oven safe bowl you have that fits) Add 1 cup rice, 1 1/2 cup chicken broth, slab of butter. Place bowl on top of chicken or if you have another trivet.
  4. Secure lid and check valve is set to seal. Select Pressure cook ( Manual) high pressure for 23 mimutes.
  5. Let Naturally Release Pressure (NPR) for 5-10 minutes. Release remaining pressure.
  6. Meanwhile, Steam broccoli in Microwave ( Or if you want to do everything in IP, Remove rice bowl, chicken and chicken and throw in the broccoli, set for 0 minutes)
  7. Reserve the chicken broth for another recipe.
  8. Mix in Cream of Mushroom soup and milk. stir in Rice, Chicken and Broccoli.
  9. Sprinkle with Pepper and Paprika. Serve!
Recipe Notes

  Full blog instructions and pictures can be found here: http://www.loveandscribbles.com/chicken-rice-broccoli-instant-pot-conversion/

 

instant pot creamy chicken and rice

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Instant Pot Sausage and Ravioli

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Instant Pot Sausage and Ravioli
pressure cooker ravioli
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Prep Time 5 minutes
Cook Time 6 minutes (plus time to come to pressure)
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servings
Prep Time 5 minutes
Cook Time 6 minutes (plus time to come to pressure)
Servings
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pressure cooker ravioli
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Instructions
  1. saute the sausage in the instant pot until brown.
  2. add the rest of the ingredients to the sausage. close lid, set valve to seal. select manual (high pressure) for 6 minutes
  3. ( This recipe does take a little while to come to pressure... i would say it was probably close to 20 minutes)
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Applesauce in the Instant pot

Applesauce in the Instant Pot!

Applesauce could not be easier using the Instant Pot and it is soooo delicious!


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First off we are blessed to live close to a lot of great Apple Orchards. The Apple Hill Growers are an annual family outing for us. And we always bring home our favorites, This year we grabbed Apple pie (to be baked later), Apple Cider, and a box of apples!

And then made our Applesauce in the Instant Pot!

I started by peeling all of the apples.

If you don’t mind the skin you should totally skip this step!! This step was definitely the most work, but since my little guy will be eating it I decided it was necessary!

Then just a quick ruff chop and throw them in the pot! chopped apples

I had a lemon so I squeezed some juice to preserve color and brighten flavors..(this is especially helpful if you have to stop in the midst of making this, to attend to two hyper boys and a fussy babe)

Add 1/4 – 1/2 cup water

and your favorite seasonings.

Applesauce is awesome because you can really add any flavors, seasonings you want to.

Want to pack in as much health benefits as possible? Here’s some easy ideas.

Butter (healthy fats)

Pink Salt ( trace minerals)

Cinnamon

cloves

nutmeg

Local Honey (great for seasonal allergies) ** Not appropriate for little guys under a year though.

instant pot seasoned applesauce

place lid on and seal.

Set on Manual for 3 minutes!   The Pot will come to pressure then cook for 3 minutes. Let it natural release completely. Turn off the pot, so it doesn’t stay on keep warm.  (depending on how many apples you do at a time, this will take about 15-20 minutes) Walk away and let it cool off.

Then my other favorite kitchen appliance comes in super handy. If you have an immersion blender you can blend the apples up right in the pot!

immersion blender in the instant pot

They aren’t very expensive so grab one on amazon before you make your first batch of applesauce.

You can store your applesauce however you want. Usually I put some in a mason jar for my bigger guys. home made applesauce

And my awesome squeeze station pouches for the baby ( I freeze most of these)

And there’s always the old standby ice-cube trays for the freezer, This is perfect for applesauce because I love to add applesauce to baby’s meal if what I have fresh for him needs a little more! 🙂

Either way, it is yummy and just wonderful! I have discovered I enjoy applesauce best when it’s still warm so don’t forget to pour yourself a nice helping while you put the rest away! 🙂

Happy Instant Pot to you all!

Deanna Grace

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Applesauce in the Instant Pot
My favorite fall home made snack or side! Applesauce is just a cozy delicious treat and it's easier than ever in the Instant Pot.
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Course Instant Pot
Cuisine Instant pot
Prep Time 20 minutes
Cook Time 3 minutes
Passive Time 20 minutes
Servings
Ingredients
Course Instant Pot
Cuisine Instant pot
Prep Time 20 minutes
Cook Time 3 minutes
Passive Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Peal apples (if desired) and chop.
  2. Place apples, water, and seasoning in the Instant pot.
  3. Seal lid and set on Manual (High Pressure) 3 minutes. And that's it!
  4. Once it's done cooking, turn the IP off and let it natural realease until the pin drops and you can open the lid. ( Or whenever you get back to it. )
  5. Blend until as smooth as you like it. The immersion blender is awesome for this. But if you don't have one you can transfer the apples to a blender and blend that way. Be careful if the apples are still hot.
  6. You can add so many things to applesauce. try: Nutmeg or cloves Butter (for healthy fats) Local Honey (great for seasonal allergies) Not appropriate for babies less than a year though. a pinch of Pink Salt ( for minerals)
Recipe Notes

Applesauce in the instant pot ~ Loveandscribbles.com

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instant pot peas

Peas in the instant pot

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Peas in the instant pot
I'm enjoying using the Instant Pot for all of our baby food! Here's just a sample of what I've been doing for David's veggies. You could use this method for most veggies (add a minute to the IP if it's a tougher vegetable like broccoli)
instant pot peas
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Servings
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instant pot peas
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Instructions
  1. Throw the peas into the Instant Pot I added half a cup of our home - made whey for added nutriton and digestive help. But you can use any kind of liquid you want ( bone broth would be great too!)
  2. Close lid, set valve to seal. Select Manual/Pressure Cook, adjust down to 0. Pot will come to pressure then shot off. Quick Release to stop cooking.
  3. I transfered all of this into my Ninja Blender and pureed it,Then put into ice cube trays for the freezer!
Recipe Notes

For even more awesome veggies in the instant pot check out this post--

http://www.loveandscribbles.com/calling-veggies-instant-pot-recipes-brussels-corn-peas/

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Corn in the Instant pot

Corn on the cob – Instant pot version

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Corn on the cob - Instant pot version
Corn in the Instant pot
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Prep Time 5 minutes
Cook Time 1 minute (plus time to come to pressure)
Servings
per adult
Ingredients
Prep Time 5 minutes
Cook Time 1 minute (plus time to come to pressure)
Servings
per adult
Ingredients
Corn in the Instant pot
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Instructions
  1. Husk all the ears of corn.
  2. Add 1 cup of water and the trivet to the instant pot. Throw the corn on top of the trivet to keep out of the water.
  3. place lid on and set valve to seal. Select Manual and adjust to 2 minutes. Quick release when pot is done!
  4. smother with melted butter and any seasoning you like!
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garlic and parmesan brussel sprouts ip

Garlic Butter and Parmesan Brussel Sprouts Instant Pot Version

Garlic Butter and Parmesan Brussel Sprouts Instant Pot Version

instant pot

 

Calling all the Veggies, “get in my Instant Pot!!!” 🙂

Steaming veggies in our “magic” pot is super simple!


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Although it may be easy, I know all things Instant Pot were nerve-racking and intimidating for all of us at one time. So, I thought I would just quickly explain how I do it and of course you should try it and find exactly how you like it!

 

For most vegetables I would cook them in the Instant pot on the manual setting (high pressure) for 0 minutes! Yep! zero minutes! This means that it will come to pressure and then immediately be done. And always do a quick release to stop the cooking right away!  The only time I have it in the pot for any longer, is if it’s a little tougher veggie, but even then it’s usually just 1 or 2 minutes!

I’ll give a couple of examples:

First up let me show you these delicious, amazing brussels sprouts (No, I’m not even joking, they are my new favorite veggie)

Brussels sprouts

I adapted this to start in the Instant Pot and then finish in a pan (but actually you could saute in the pot, not sure why I didn’t think about that until now). The original recipe comes from my beautiful friend Tiffani Swain.

 

There are a few ways to put your veggies in the pot.

1. Straight in the pot with the water.

2. On the trivet or in a steamer basket .

3. In a bowl with the water on top of the trivet. This is called Pot in pot (pip) cooking. If you don’t have a steamer basket this is a great option to easily remove all the sprouts after cooking.

Whichever way you choose, you’ll just need a cup of water and the brussel sprouts.

Trim off the ends and if they are pretty big, cut them in half. Brussels in the IP

 

 

 

 

Close the lid and seal. Set for 1 minute and you’ll be ready in no time.

 

You’ll need Garlic, Butter, salt and pepper, and Parmesan cheese to finish these beautiful veggies.  Salt and pepper box

Have I posted about my awesome salt and pepper box?? I’m not joking when I say this is the first thing I bought for the new kitchen project. I had it sitting on my wish list for a while and as soon as we finished setting a budget and planning, I ordered it from amazon! 🙂 It’s my favorite and you can get one here!

 

Melt the butter and saute the garlic until fragrant. Add the steamed brussels to the pan and saute for several minutes, stirring frequently. Once done (I usually like a little crispy edges from the saute, but if in a hurry I just take them off after they are completely coated in the yummy butter. delish either way!) sprinkle with Parmesan cheese.

 

we really do love these Garlic Butter and Parmesan Brussel Sprouts Instant Pot Version.

 

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Garlic Butter and Parmesan Brussel Sprouts - Instant Pot Version
Even if you think you don't love Brussel Sprouts give this recipe a chance and it might surprise you! Adapted from an original recipe from the kitchen of Tiffani Swain
garlic and parmesan brussel sprouts ip
Votes: 15
Rating: 3.93
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Prep Time 10 minutes
Cook Time 1 minute (plus time to come to pressure)
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 1 minute (plus time to come to pressure)
Servings
people
Ingredients
garlic and parmesan brussel sprouts ip
Votes: 15
Rating: 3.93
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Rate this recipe!
Instructions
  1. Prep the Brussel Sprouts by simply chopping the root end off. Cut the bigger ones in half for more even cooking.
  2. Place 1 cup of water into bottom of IP. Put brussel sprouts in the Instant Pot , I like to use a steamer basket best. (see note above for a few other ideas of what to steam your sprouts in)
  3. Close lid, set valve to seal. Select Manual for 1 minutes. (quick release when finished)
  4. To make the garlic butter you can use a small frying pan on the stove or just use the saute' function on your instant pot once they are done cooking. just simply remove them, dump water out Melt the butter Saute the garlic until fragrant 1-2 minutes add the brussel sprouts, add a dash of salt and pepper Saute in the butter for a few minutes, tossing to coat them well! transfer to a serving dish and sprinkle with Parmesan cheese.
Recipe Notes

Want more instructions? and even more veggies for the Instant Pot?

http://www.loveandscribbles.com/calling-veggies-instant-pot-recipes-brussels-corn-peas/

 

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Instant Pot Greek Yogurt

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Instant Pot Greek Yogurt
Seriously! It's Easy and delish! So don't be scared, give it a try!
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Prep Time 1 hour
Cook Time 8 hours
Passive Time 11 hours
Servings
servings
Ingredients
Ingredients
  • 1 Gallon Milk I usually do full fat Vitamin D milk because I like the thickness (but really you could use any)
  • 2 TBSP Greek Yogurt Plain with Milk and Live Cultures being the only ingredients.
  • optinal: Vanilla for flavoring the whole batch.
Supplies
Prep Time 1 hour
Cook Time 8 hours
Passive Time 11 hours
Servings
servings
Ingredients
Ingredients
  • 1 Gallon Milk I usually do full fat Vitamin D milk because I like the thickness (but really you could use any)
  • 2 TBSP Greek Yogurt Plain with Milk and Live Cultures being the only ingredients.
  • optinal: Vanilla for flavoring the whole batch.
Supplies
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Instructions
  1. Starting with a clean Instant pot. (you can sanitize it by adding water and pushing the steam button, set for 5 minutes then quick release. if you want) Making sure to switch out your ring to your designated yogurt seal ring!
  2. Pour milk into the cold pressure cooker liner. secure lid (or use a glass lid). Push Yogurt button and ADJUST until it says "boil". A few times during this stage, take lid off and stir milk with a whisk. The boil cycle will take about 45 minutes to an hour.
  3. When IP beeps, open lid, whisk and then take temperature. You are looking for a temp of 180. If it hasn't reached that after a round on the boil setting, you can set it to saute and stir, taking temp frequently until you have reached 180.
  4. Once milk is 180. remove the liner and place in a cold water/ice bath. Usually just the sink filled a bit works just fine. Cool milk down to about 95-110 degrees, whisking often.
  5. At this point you want to temper the starter by scooping out some of the warm milk and mix in the yogurt starter. then return that milk/starter mixture to the pot and mix well!
  6. Dry the outside of the liner and place back into the pot. cover with lid or even a glass lid. Press Yogurt button. The display should say 8:00, just adjust it if it says something else. Making sure the display says "normal" (you can also incubate this for a shorter time if you are wanting less tart yogurt in the end. or longer if you really like the tartness. I find 8 hours to be perfect!)
  7. After 8 hours in the pot Incubating. remove the liner, cover and refrigerate, anywhere from 6-8 hours. You want to leave it undisturbed at this point.. so DON'T stir it up.
  8. Technically at this step you now have yogurt!! If you want GREEK yogurt you need to use a yogurt strainer to strain the yogurt in the refrigerator for 2-3 hours more. The whey that drains from the yogurt should be clear or nearly so. something like the Euro strainer or the small mesh Rice strainers I found work perfectly.
  9. This is when I like to put yogurt into our individual jars and add the flavorings. Usually putting fruit in the bottom of the jars and then filling the jars up with the yogurt. For the kids and husband i add a bit of honey too! yum!
  10. Don't forget to reserve 2 TBSP of the plain yogurt for a starter for your next batch!
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