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.
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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)
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.
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.
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!
| Prep Time | 5 minutes |
| Cook Time | 35 minutes (including time to come to pressure |
| Servings | servings |
- 1 cup water
- 2-4 pieces Frozen Chicken Thighs or breast
- 1 cup Brown rice Uncle Ben's
- 1 1/2 cups Chicken Broth
- 1 TBS Butter
- 2 cans Cream of Mushroom Soup
- 1 splash Milk
- 1 bag Frozen Broccoli You can use fresh if you want.
- 1 dash pepper
- 1 dash paprika
Ingredients
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- Place 1 cup water in bottom of Instant Pot ( I'm using my 8 qrt DUO)
- Place chicken pieces on top of trivet.
- 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.
- Secure lid and check valve is set to seal. Select Pressure cook ( Manual) high pressure for 23 mimutes.
- Let Naturally Release Pressure (NPR) for 5-10 minutes. Release remaining pressure.
- 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)
- Reserve the chicken broth for another recipe.
- Mix in Cream of Mushroom soup and milk. stir in Rice, Chicken and Broccoli.
- Sprinkle with Pepper and Paprika. Serve!
