Instant Pot Chicken and Rice Casserole – An Easy One Pot Meal!

This Instant Pot Chicken and Rice Casserole has become a favorite in my house. It is not only delicious and easy to make, but it is also a healthy recipe.

That is because most chicken and rice recipes calls for a can of creamed soup. However, this recipe uses only vegetables, seasonings and broth to flavor the dish.

But best of all, it is made entirely in one pot. And that means there are no extra dishes to do at the end of the day, which is always a bonus for me!

In fact this recipe is so easy to make and is so good, that we now make it once a week!

Instant Pot Chicken and Rice Casserole

INGREDIENTS

• 1 boneless, skinless chicken breasts; cut into bite size pieces
• 1 tablespoon olive oil
• 1/2 small yellow onion
• 1/4 cup diced red pepper
• 1/4 cup diced celery
• 1/2 cup sliced carrots
• 1 garlic clove, minced
• 1/2 teaspoon thyme
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 3/4 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 4 ounces sliced cremini mushrooms
• 3/4 teaspoon Worcestershire sauce
• 1/2 cup uncooked long grain white rice, rinsed and drained
• 1 cup chicken stock
• 1 bay leaf

INSTRUCTIONS

The first step in making this Instant Pot Chicken and Rice dinner is to prepare the chicken and vegetables.

First, take one boneless, skinless chicken breast and cut it in small, 1/2 inch cubes. Set the chicken aside and dice the vegetables.

Cut the onion, red pepper, carrots, and celery into small pieces. Then wash and drain the mushroom slices, cutting them into smaller sections if you prefer.

Once you have the chicken and vegetables pre-cut, turn the Instant Pot on the Saute mode.

Once the display reads HOT, add the olive oil, onion, red pepper, celery and carrots. Saute for 4 minutes.

Then add the minced garlic, thyme, cumin and oregano to the pot and saute for one more minute.

Deglaze The Pot

Turn Instant Pot off by pressing the cancel button. Add 1/4 cup of chicken stock and deglaze the bottom of the pot with a wooden spatula.

This is an important step! If you don’t remove any stuck bits off the bottom of the pot, you run the risk of getting a BURN notice.

However, this can easily be prevented by scraping the bottom of the pot while it is still hot when you add a little liquid.

After you have scraped the bottom, add the chicken to the pot and season it with the salt and pepper. Then place the mushrooms on top of the chicken.

Next, pour the Worcestershire sauce over the top of the vegetables and chicken. Then add the uncooked, rinsed and drained white rice to the pot, but do not stir.

Now pour the remaining chicken stock down the side of the Instant Pot and press any exposed rice grains into the liquid. Then place a bay leaf in the liquid.

Close the lid, lock it in place, and place the valve in the sealed position, if required. Pressure Cook/Manual on HIGH pressure for 5 minutes.

*As with all pressure cooker recipes, additional time is required for the pot to come to pressure. In my 3 quart Instant Pot Mini, it took 7 minutes for the pot to seal. However, allow for up to 10 minutes of extra time in case your pot takes longer to seal.

When the cook time is complete, allow the Instant Pot to natural pressure release for 5 minutes. Then manually release any remaining pressure by moving the valve to the venting position.

After the pin drops, carefully remove the lid of the Instant Pot and stir the chicken and rice. Serve immediately.

Enjoy! Mary

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If you prefer to use Long Grain Brown Rice instead of white rice, follow the cooking guidelines in this Instant Pot Chicken, Brown Rice & Vegetables recipe.

For more delicious Main Dish recipes for two be sure to check out the Recipe Index category at the top of the page.

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