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Instant Pot Chicken And Rice Casserole

Instantaneous Pot fowl and Rice Casserole that makes such a scrumptious and clean dinner recipe. a totally from scratch recipe with delivered instructions to reduce corners and make it a touch simpler in your busy weeknights!

Okay! we're wearing on with my quest to carry you guys all the smooth dinners this autumn. due to the fact is every body else’s own family at the battle bus with their new fall schedules? Ours is kicking us. Like genuinely kicking us. So this easy dinner business is a need to.

Instant Pot Chicken And Rice Casserole
Instant Pot Chicken And Rice Casserole

When i have requested what people need of their smooth dinners, I’ve heard more instantaneous Pot recipes! I definitely hear that. I make my immediately Pot fowl Tacos all of the time because once I begin up the on the spot Pot i can assist the kids with the homework or perform a little dishes that have piled up. i will’t get enough smooth immediate Pot chicken recipes.

This one is a little exclusive in that we make homemade Condensed Cream of bird Soup (click on that to get the full tutorial) even as the recipe chefs so that this recipe may be definitely from scratch and we will manage the flavors a touch. however! there is going to be a container at the lowest to expose you a way to make this recipe tons less complicated and we can take out that step.

Instant Pot Chicken And Rice Casserole


  • 2 tablespoons butter
  • 2 medium carrots chopped
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 1 1/2 cups chicken stock (see the note about salt)
  • 1 cup long grain rice
  • 1 pound chicken (see note)
  • 1 cup frozen green peas

Homemade Condensed Cream of Chicken Soup:

  • 3 tablespoons salted butter
  • 3 tablespoons all purpose flour
  • 1 cup chicken stock
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. 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.)
  2. Once the Instant Pot says "Hot" add the butter and stir quickly, so that it doesn't burn. Add the chopped vegetables (carrots, onion, and garlic). Sauté for 5 to 7 minutes, stirring regularly to prevent burning, until the carrots are tender. Turn Instant Pot off.
  3. In this order, add the chicken stock, 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, Manual, 10 minutes. (Make sure that it is set to seal on top.)
  4. 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 until all the pressure has fully released.
  5. (Between coming to pressure, the cook time, natural release, and quick release it will be about 34 minutes.)
  6. While the Instant Pot is doing it's job, make your homemade Condensed Cream of Chicken Soup. (Read the notes to learn how to skip this step.) In a small saucepan over medium low heat, melt the butter. Once melted, whisk in the flour.
  7. Gradually whisk in the chicken stock. Stir in the milk and the spices. Continue stirring, bringing the mixture to a simmer. Simmer for 5 minutes while stirring to prevent burning .
  8. When the 10 minutes is up and you have vented and fully released the pressure of your Instant Pot, open it. Remove the chicken, cut it to bite sized pieces (or shred in the IP). Return the chicken to the IP, add the peas, and the Cream of Condensed Chicken Soup. Stir to combine and enjoy.