Instant Pot Chicken and Rice Casserole

overhead photo of a black bowl full of instant pot chicken and rice, fresh parsley off to the side and a serving spoon

4.64 from 19 votes

Instant Pot Chicken and Rice Casserole

Instant Pot Chicken and Rice Casserole makes such a delicious and easy dinner recipe. A totally from scratch recipe with added instructions to cut corners and make it a little easier for your busy weeknights!

Prep Time5

Cook Time41

Total Time46

Servings: cups

Calories: 319kcal

Author: Lisa Longley

Equipment

Pressure Cooker

Ingredients

2 tablespoons butter
2 medium carrots peeled and chopped
1 medium yellow onion diced
2 garlic cloves minced
1 1/2 cups chicken broth see the note about salt (340.1 grams)
1 cup long grain rice (198 grams)
1 pound boneless skinless chicken breasts see note (453.6 grams)
1 cup frozen green peas (133.5 grams)
fresh parsley minced (optional)

Homemade Condensed Cream of Chicken Soup (or a 10 ounce can of store-bought)

3 tablespoons salted butter
3 tablespoons all purpose flour
1 cup chicken broth (226.8 grams)
1/2 cup milk (113.5 grams)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Before you begin chopping your vegetables, set your Instant Pot to Sauté. This way when you are done prepping your carrots and onion, it will be hot and ready for you to put the vegetables in. (Read the notes to learn how to skip this step.)
Once the Instant Pot says "Hot" add the butter and stir quickly, so that it doesn't burn. Add the chopped vegetables. Sauté for 5 to 7 minutes, stirring regularly to prevent burning, until the carrots are tender. Turn the Instant Pot off.
2 tablespoons butter, 2 medium carrots, 1 medium yellow onion, 2 garlic cloves
In this order, add the chicken broth, rice, and set the chicken on top (please be sure to see the note about the chicken). Close the Instant Pot and set to high pressure, manual, and set the cook time to 10 minutes. Double check that the valve is set to the sealing position.
It will take the Instant Pot about 10 minutes to come to pressure. Once it is done cooking, let the Instant Pot have a natural pressure release for 10 minutes (be sure to watch the time), then turn to venting to release the remaining pressure. Once all the pressure has been released you can remove the lid and open the Instant Pot.
(Between coming to pressure, the cook time, natural release, and quick release it will be about 34 minutes total from the time you close the instant pot until you open it back up to finish off the recipe.)
1 1/2 cups chicken broth, 1 cup long grain rice, 1 pound boneless skinless chicken breasts
While the recipe is cooking in the Instant Pot, make the homemade condensed cream of chicken soup (or use a store-bought can). In a small saucepan over medium-low heat, melt the butter. Once melted, whisk in the flour.
3 tablespoons salted butter, 3 tablespoons all purpose flour
Gradually whisk in the chicken broth. Stir in the milk and the spices. Continue stirring, bringing the mixture to a simmer. Simmer for 5 minutes while stirring to prevent burning.
1 cup chicken broth, 1/2 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
When the 10 minutes is up and you have vented and fully released the pressure of your Instant Pot, open it. Remove the chicken, and cut it into bite-sized pieces (or shred it). Return the chicken to the Instant Pot and add the peas and the cream of chicken soup. Stir to combine, garnish with fresh parsley if desired, and enjoy.
1 cup frozen green peas

Notes

Make sure that your chicken is no more than 1 1/2 inch thick. If necessary, cut the chicken in half, butterfly style. You can see step by step photos of that here.

How to Make this Recipe Easier

Skip the sautéing of vegetables. Buy a bag of frozen peas and carrots and add both at the end. We are losing the garlic and onion flavoring then, so add in a teaspoon each of garlic powder and onion powder.
Use a can of condensed cream of chicken soup. The instructions in this recipe leave you with the exact same amount as if you buy the can. So skip that step and just add in the store-bought stuff.

A Note About Salt

Because different chicken stocks vary greatly in their salt content, I left any additional salt out of this recipe. This may mean that your recipe turns out perfect, and it may mean that you need to add up to a teaspoon of salt at the end. Trust your tastebuds, my friends.

Nutrition