Today I’m going to share with you a very special recipe. This recipe has made me famous! Bet you didn’t know I’m a little bit famous huh? Well, to 5 little people that call me Auntie I am, and mostly thanks to this yummy chicken dinner! All because I made it, once upon a time when they (there was only 4 of them at the time) came to spend the night. The result was they loved it and went home telling my sister that she HAD to make aunties chicken!
It use to be done in the crockpot and take 6 hours. But, we don’t settle for that anymore around here, do we? let me share with you my simple, yet amazing recipe for
We love eating this Strawberry Chicken Salad all summer long! A little crusty bread is all you need for a complete, refreshing meal!
If you are anything like us, you have been filling these “last days of summer” with as much sun and fun as you possibly can. Or perhaps you are amoung the many who have already started school and all sorts of busy activities. Either way, You should add this refreshing salad to your regular menu, especially while the days are still so warm!
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)
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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!
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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!!!
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.
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.
This post may contains affiliate links.
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!
Print Recipe
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!!!
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.
Yes! I can make chicken (from the freezer) in minutes and tada delicious lunch is happening for this momma!!
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Everyone knows by now how much I love the instant pot.
I really enjoy using the instant pot to help me stay on track at lunch time!
An easy way to make sure I get my protein in the middle of the day is by cooking chicken.
cooking in the Instant pot means you don’t have to thaw it!!!!!!
So, usually I just throw one frozen boneless chicken breast or boneless thigh in the pot and season it however I’m feeling that day.
My current Favorite seasonings are:
Cumin, chili powder, onion powder, and cyan pepper – if I want to make a something like a taco salad or just a little black beans.
Garlic, salt, pepper is my go to when I just want to have some veggies or a salad.
Celery Salt, olive oil and pepper is yummy too!
Really the options are endless
Cooking this in the instant pot couldn’t be easier!
Just grab some chicken out of the freezer and throw it in! I like to use the metal trivet that came with my pot. To me, it seems like the chicken is a better texture when it isn’t sitting in the water/juices. Also with just a little bit of chicken like this, I find it doesn’t need that much liquid to pressure cook. Chicken produces quite a bit of it’s of its own juices (yum chicken broth) and less water makes it come to pressure faster!! So I only put about 1/2 a cup into the bottom of the pot.
I set the pot for 15 minutes (high pressure) and make sure it is set to seal. And that’s all I have to do!!!!
Usually I set this and then start the boys lunches! By the time I’ve got them sitting and eating, my lunch is done and I get to eat too!!! yay!
Last week I had sweet potatoes! So, I seasoned my chicken as usual and threw the sweet potato in the pot along with it. I set it to the usual 15 minutes and it was seriously perfect!!!
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Print Recipe
Instant Pot Chicken
Perfect for a quick easy lunch for 1 or 2! Really you can serve this to the whole family if you want!
Place 1/2 cup of water in the bottom of the Instant pot. Place Trivet in the instant pot.
Add chicken straight from the freezer. Set lid and check the valve is on seal.
Set Instant pot to 15 minutes (high pressure) If you are doing more than one piece of chicken at a time or maybe a particularly big piece of chicken I would set it to 20 minutes.
optional: You can toss a sweet potato in at the same time! Just pierce it a couple times with a fork and throw it on the trivet next to the chicken before starting it!
