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Instant Pot® Easy Chicken and Rice

Instant Pot® Easy Chicken and Rice

4 3

Looking for a recipe for chicken and rice? Our Instant Pot® Easy Chicken and Rice makes comfort food easier than ever to prepare. All you need are a few ingredients that you probably have on hand plus our cream of chicken soup to bring the flavor. The Instant Pot® locks the flavor and moisture into this one-pot meal for an easy chicken dinner. For perfect results be sure to layer the ingredients as directed in the recipe.

serves 4 people

Ingredients

cost per recipe: $12.14

The price is determined by the national average.

  • 1 1/4

    pounds boneless, skinless chicken breast, cut up (about 1 1/2-inch pieces)

  • 1/2

    teaspoon onion powder

  • 3/4

    cup uncooked long grain white rice

  • 1/2

    cup shredded Cheddar cheese

  • 1 1/3

    cups Swanson® Chicken Broth or water

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

  • 3

    cups fresh small broccoli florets

view nutrition info

How to Make It

Season the chicken with salt and pepper.  Layer the chicken, onion powder, rice and 1/4 cup cheese in a 6-quart Instant Pot®.  Pour the broth over the cheese and spoon the soup on top (the order is important, so don't stir until after the cooking is done). Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure. Add the broccoli and stir well, then sprinkle with the remaining 1/4 cup cheese.  Close the lid and let stand for 10 minutes or until the rice is tender and the broccoli is tender-crisp.  Season to taste.
Step 1

Season the chicken with salt and pepper.  Layer the chicken, onion powder, rice and 1/4 cup cheese in a 6-quart Instant Pot®.  Pour the broth over the cheese and spoon the soup on top (the order is important, so don't stir until after the cooking is done).

Step 2

Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.

Step 3

Add the broccoli and stir well, then sprinkle with the remaining 1/4 cup cheese.  Close the lid and let stand for 10 minutes or until the rice is tender and the broccoli is tender-crisp.  Season to taste.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Swanson® Chicken Broth <strong>or</strong> water

Swanson® Chicken Broth or water

Ratings & Reviews

(7)
  • Lilly A.

    December 8, 2019

    Easy but salty

    I was excited to try this after seeing the recipe in my can. I've been taught to never quick release meat and I'm sorry I broke the rule. The chicken turned rubbery and the rice wasn't well cooked. I added in the cheese and broccoli as directed covered and prayed. My family ate it but only out of hunger. The end dish was very salty, the chicken was chewy, and some of the rice was hard.

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    Campbell's Kitchen December 30, 2019

    Lilly, we’re sorry you did not get the results you expected with this recipe. We’ve tested the recipe thoroughly in our Test Kitchen with great results. Quick Release is definitely the way to go with this recipe, as the chicken cooks so quickly under pressure so you don’t want to prolong the cooking by using a natural release (that’s best for large cuts of meat and/or less tender cuts of meat). It is important to place the ingredients into the Instant Pot in the order listed, and do not stir the mixture. Per the recipe instructions, you also need to be sure to let the recipe stand for 10 minutes after you’ve added the broccoli in step 3. This is an important step as the rice continues to absorb the soup mixture during the stand time. If you find the dish too salty, feel free to switch to our Swanson Natural Goodness Chicken Broth (which has 1/3 less sodium than our regular broth) or use our Swanson Unsalted Chicken Broth. We hope you will give this another try!

  • Gretchen d.

    March 10, 2020

    one little omission...

    Step one should be to spray the inner pot BEFORE adding food. You're welcome.

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  • Julie A.

    March 6, 2020

    Great meal

    I followed the recipe however I added an entire can of chicken broth just to be on the safe side. And I used brown rice, and added corn instead of broccoli. Beyond that everything was the same. The rice sat for a bit and absorbed all the soup no issues. I did shred the chicken for fun, but didn't need to. I'll make this again!

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    (0) (0)
  • Karen H.

    March 4, 2020

    Chicken Burned

    I got an alert on my instant that food was burning, so I quickly released the pressure and opened it. Sure enough, the chicken was sticking to the bottom of the pot and I had followed the recipe exactly step by step. So, I stirred the ingredients and turned it on to slow cook for an hour (I had plenty of time, but had to leave for an hour). Anyway, when the hour was up, the rice STILL wasn’t done, so I turned the pot back on to it’s rice setting and then it FINALLY got done. The taste is very good, but won’t do it again unless I put more broth in it and put it in first. I have no other ideas for keeping the chicken from sticking to the bottom since it goes in first.

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  • Samantha R.

    March 3, 2020

    Frozen Broccoli

    This recipe sounds delicious. Would it work with frozen broccoli?? Thoughts?

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    (0) (0)

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