Instant Pot Chicken Rice Casserole
A comforting and easy one-pot meal, this Instant Pot Chicken Rice Casserole combines tender chicken, creamy rice, and savory vegetables for a delicious and hearty dinner.
- 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
1 cup frozen diced carrots
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Turn the Instant Pot to the ‘Sauté’ setting 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, and water to the pot. Stir to combine.
Add the dried thyme, paprika, salt, and black pepper. Stir again to evenly distribute the seasonings.
Close the Instant Pot lid and set the valve to the ‘Sealing’ position.
Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 10 minutes on high pressure.
When the cooking time 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, frozen diced carrots, sour cream, and shredded cheddar cheese until well combined and creamy.
Close the lid again and let the casserole sit on the ‘Keep Warm’ setting for 5 minutes to allow the vegetables to heat through and the cheese to melt.
Stir once more before serving.