Instant Pot Chicken and Rice Casserole

5 from 2 votes

Instant Pot Chicken and Rice Casserole

This Instant Pot Chicken and Rice Casserole is the ultimate easy weeknight dinner! Easy, comforting, and kid-friendly!

Prep Time10

Cook Time10

Natural Release10

Total Time30

Course: Instant Pot recipes

Cuisine: American

Keyword: chicken casserole, Instant Pot Chicken and Rice Casserole

Servings:

Author: Tatiana

Ingredients

2 tablespoons butter or olive oil
1 small onion diced
3 cloves garlic minced
3 cups cooked chicken diced or shredded (rotisserie chicken works great)
salt to taste
½ teaspoon black pepper
1½ cups long-grain white rice uncooked
1 can 10.5 oz cream of mushroom soup or chicken soup
2¼ cups chicken broth
2 cups frozen mixed vegetables peas, carrots, corn blend
1 cup shredded cheddar cheese optional

Instructions

Quick Sauté:Turn the Instant Pot to "Sauté" mode. Add the butter or olive oil. Once melted, add the diced onion and cook for 3 minutes until it starts to soften. Add the minced garlic and cook for 30 seconds until fragrant. Press "Cancel."
Add the chicken on top of the onions and garlic. Season with a pinch of salt and pepper.
Add Rice: Pour the uncooked rice into the pot on top of the onions and garlic. Spread it evenly but don't stir.
Mix the Sauce: In a bowl, whisk together the cream of mushroom soup, chicken broth, and pepper until smooth. Pour this mixture over the rice. Do not stir—the liquid needs to stay on top.
Add Vegetables: Scatter the frozen vegetables on top. Still don't stir.
Pressure Cook: Close the lid and set the valve to "Sealing." Cook on high pressure for 4 minutes. The pot will take about 8-10 minutes to come to pressure.
Natural Release: When the timer beeps, let the pressure release naturally for 10 minutes. Then carefully turn the valve to "Venting" to release any remaining pressure.
Add Cheese: Open the lid. Add the cheese. Stir everything together gently until the cheese is melted. The rice should be tender and creamy. Taste and adjust seasoning if needed.
Serve hot and enjoy!

Notes

Cheese is Optional: While cheese makes it extra creamy and delicious, you can skip it for a lighter version or if you're out of cheese.

Adjust Consistency: If the casserole seems too thick after cooking, stir in a splash of chicken broth or milk. If it's too thin, let it sit uncovered for 5 minutes—the rice will absorb excess liquid.

Rotisserie Chicken Shortcut: One standard rotisserie chicken yields about 3-4 cups of shredded meat, which is perfect for this recipe.

Soup Substitutions: Cream of chicken, cream of celery, or even a jar of Alfredo sauce work great in place of cream of mushroom soup.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of broth to restore moisture.

Nutrition