Instant Pot Chicken and Rice Casserole
A hearty and flavorful one-pot meal made easily in the Instant Pot, combining tender chicken, rice, vegetables, and creamy sauce.
Ingredients
Vegetables
- 2 tablespoons butter
- 2 medium carrots (peeled and chopped)
- 1 medium yellow onion (diced)
- 2 garlic cloves minced garlic
Main ingredients
- 1 1/2 cups chicken broth (see note about salt (340.1 grams))
- 1 cup long grain rice ((198 grams))
- 1 pound boneless skinless chicken breasts (see note (453.6 grams))
- 1 cup frozen green peas (((133.5 grams)))
- 3 tablespoons salted butter
- 3 tablespoons all purpose flour
- 1 cup chicken broth (((226.8 grams)))
- 1/2 cup milk (((113.5 grams)))
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Set Instant Pot to Sauté, melt butter, and sauté vegetables for 5-7 minutes until tender. Turn off.
- Add chicken broth, rice, and place chicken on top. Seal and cook on high pressure for 10 minutes, then natural release for 10 minutes.
- Meanwhile, make the cream of chicken sauce by melting butter, whisking in flour, then gradually adding chicken broth and milk. Simmer for 5 minutes.
- After pressure release, shred or cut chicken, return to pot, add peas and cream of chicken, stir, garnish with parsley, and serve.
Notes
Ensure chicken is fully cooked and vegetables are tender before serving.