Instant Pot Chicken Rice Casserole
A comforting and easy one-pot meal made in the Instant Pot, combining tender chicken, creamy rice, and vegetables for a delicious casserole without the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup long grain white rice, rinsed
1 1/2 cups low-sodium chicken broth
1 cup water
1 cup frozen peas and carrots mix
1/2 cup sour cream
1/2 cup shredded sharp cheddar cheese
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
Instructions
Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the chicken pieces to the pot and sauté for 3-4 minutes until lightly browned on all sides.
Add the rinsed rice, chicken broth, water, dried thyme, smoked paprika, salt, and black pepper. Stir to combine.
Close the Instant Pot lid and set the valve to ‘Sealing’.
Select ‘Pressure Cook’ or ‘Manual’ mode and set the timer for 10 minutes.
When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and stir in the frozen peas and carrots, sour cream, and shredded cheddar cheese until well combined and creamy.
Switch the Instant Pot back to ‘Sauté’ mode and cook for 2-3 minutes, stirring frequently, until the peas and carrots are heated through and the casserole is thickened.
Turn off the Instant Pot and sprinkle the chopped fresh parsley on top before serving.