Chicken & Rice Instant Pot
2-3lb bone/skinless chicken breast (I actually like to just use a rotisserie chicken & debone it)
1tsp salt +extra to taste
1/2tsp black pepper
1 cup Jasmine rice
4 cloves garlic
1 10.5oz can cream of chicken soup
1 1/2 14.5oz can chicken broth
1/4tsp cayenne pepper
2tbsp butter
Cooking spray
Olive oil
1/2 to 1 cup fried onions
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1. Cut the chicken into 3/4” bite sized portions, sprinkle with salt & pepper to taste. Measure out the rice; set aside. Mince the garlic; set aside.
2. Make a sauce by combining soup, broth, 1tsp salt, 1/2tsp pepper, cayenne pepper and butter; set aside (combine sauce ingredients in a sauce pan, stir to break down the cream of chicken soup and set to low heat until added to Instapot).
3. Spray the bottom of the Instapot; add olive oil. Using the sauté setting, brown the chicken slightly. Remove meat to a plate. (If you use a rotisserie chicken you can skip this step. )
4. Drop minced garlic into the oil; sauté slightly. Pour half of the sauce mixture into the pot; stir, scraping up any fond.
5. Pour in rice; place chicken on top of rice; add remaining sauce; cook for 10-15 minutes (13 minutes).
6. Release the steam valve immediately; unplug the pot to prevent overcooking. Place in a bowl, sprinkle onions on top and serve.
2-3lb bone/skinless chicken breast (I actually like to just use a rotisserie chicken & debone it)
1tsp salt +extra to taste
1/2tsp black pepper
1 cup Jasmine rice
4 cloves garlic
1 10.5oz can cream of chicken soup
1 1/2 14.5oz can chicken broth
1/4tsp cayenne pepper
2tbsp butter
Cooking spray
Olive oil
1/2 to 1 cup fried onions
__________________________________________________ _________________________________
1. Cut the chicken into 3/4” bite sized portions, sprinkle with salt & pepper to taste. Measure out the rice; set aside. Mince the garlic; set aside.
2. Make a sauce by combining soup, broth, 1tsp salt, 1/2tsp pepper, cayenne pepper and butter; set aside (combine sauce ingredients in a sauce pan, stir to break down the cream of chicken soup and set to low heat until added to Instapot).
3. Spray the bottom of the Instapot; add olive oil. Using the sauté setting, brown the chicken slightly. Remove meat to a plate. (If you use a rotisserie chicken you can skip this step. )
4. Drop minced garlic into the oil; sauté slightly. Pour half of the sauce mixture into the pot; stir, scraping up any fond.
5. Pour in rice; place chicken on top of rice; add remaining sauce; cook for 10-15 minutes (13 minutes).
6. Release the steam valve immediately; unplug the pot to prevent overcooking. Place in a bowl, sprinkle onions on top and serve.
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