Instant Pot Cream Of Mushroom Chicken And Wild Rice Recipes
INSTANT POT CREAM OF MUSHROOM CHICKEN AND WILD RICE
Instant Pot cream of mushroom chicken and wild rice is a perfect weeknight dinner. This cozy casserole comes together quickly in one pot for easy prep and clean up.
Provided by Kat Jeter & Melinda Caldwell
Categories Main
Time 30m
Number Of Ingredients 8
Steps:
- Set the Instant Pot to SAUTE and add 2 tablespoons of olive oil.
- When the oil gets hot add the chicken breast and cook until browned on all sides, approximately 5-7 minutes. Remove from the pot and set aside.
- Add the onions and cook for approximately 5 minutes, or until the onions soften and turn translucent. Make sure to use your spoon to scrape up the browned bits from the bottom of the pan as the vegetables cook.
- Add the salt, the package of seasoning from the wild rice mix (packet only not the rice), and the canned mushrooms to the onions and stir together.
- Pour in the chicken broth. If there are any browned bits left on the bottom of the pan use the liquid to help you scrape them up.
- Press CANCEL to end the saute mode.
- Add the condensed cream of mushroom soup to the pot and then add the chicken on top. Don't stir.
- Add the rice on top. Do NOT stir the rice in but do press it down gently to make sure it is all in the liquid.
- Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure for 5 minutes.
- When the timer goes off press CANCEL and let the pot do a natural release for 5 minutes.
- After a 5 minute natural release carefully flip the valve to VENTING and let the remaining steam escape.
- When the pin drops down the lid is safe to open. Remove the lid and stir everything together.
- Let it all sit for approximately 5 minutes to let the rice absorb any excess liquid.
- Stir together again and serve.
Nutrition Facts : ServingSize 6 ounces, Calories 225 kcal, Carbohydrate 21 g, Protein 17 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 41 mg, Sodium 904 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g
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