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Chicken And Rice Casserole Recipe Instant Pot

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Chicken and Rice Casserole Recipe Taste of Home
Chicken and Rice Casserole Recipe Taste of Home from www.tasteofhome.com

Description

If you're looking for an easy, hearty dinner recipe that will please the whole family, look no further than this chicken and rice casserole made in the instant pot. This recipe is perfect for busy weeknights when you don't have a lot of time to spend in the kitchen. The instant pot makes it easy to cook the chicken and rice together in one pot, creating a delicious and comforting meal that's sure to become a family favorite.

Prep Time

The prep time for this chicken and rice casserole is minimal. You'll need to chop an onion and some garlic, and measure out your ingredients, but beyond that, there's not much to do. Plan for about 10 minutes of prep time.

Cook Time

The cook time for this recipe is about 25 minutes, but keep in mind that it will take some time for the instant pot to come up to pressure before the cooking time starts.

Ingredients

For this chicken and rice casserole, you'll need the following ingredients:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup long-grain white rice, rinsed and drained
  • 1 1/2 cups chicken broth
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Equipment

To make this chicken and rice casserole, you'll need an instant pot or other pressure cooker, as well as a cutting board and knife for chopping your ingredients.

Method

Here's how to make this easy chicken and rice casserole in the instant pot:
  1. Turn the instant pot to sauté mode and add the olive oil.
  2. When the oil is hot, add the onion and garlic and sauté for 2-3 minutes, until softened.
  3. Add the chicken to the pot and sprinkle with the thyme, basil, oregano, salt, and pepper. Sauté for 3-4 minutes, until the chicken is browned on all sides.
  4. Add the rice and chicken broth to the pot and stir to combine.
  5. Close the instant pot lid and make sure the vent is set to sealing.
  6. Cook on high pressure for 10 minutes, then allow the pressure to release naturally for 5 minutes before doing a quick release to release any remaining pressure.
  7. Stir in the frozen peas and corn, then close the lid and let the pot sit for 5 minutes to allow the vegetables to heat through.
  8. Open the lid and stir in the Parmesan cheese and parsley.
  9. Serve hot and enjoy!

Notes

This chicken and rice casserole is a great recipe to customize based on your preferences. You can add other vegetables, like bell peppers or carrots, or swap out the Parmesan cheese for cheddar or another type of cheese.

Nutrition Info

This chicken and rice casserole recipe makes 6 servings. Each serving contains approximately:
  • Calories: 360
  • Protein: 29g
  • Fat: 9g
  • Carbohydrates: 40g
  • Sodium: 860mg

Recipe Tips

Here are a few tips to help you make the best chicken and rice casserole in the instant pot:
  • Make sure to rinse and drain your rice before adding it to the instant pot. This will help prevent it from becoming too sticky.
  • Don't skip the step of browning the chicken before cooking it with the rice. This will add a lot of flavor to the finished dish.
  • If you want to make this recipe ahead of time, you can prep all of the ingredients and store them in the fridge until you're ready to cook.

Enjoy this delicious and easy chicken and rice casserole made in the instant pot. It's sure to become a family favorite!


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