Instant Pot Chicken and Rice Casserole Easy Recipe

Ingredients

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 cup long-grain white rice (rinsed)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 2 cups low-sodium chicken broth
• 1 cup frozen mixed vegetables (peas, carrots, and corn)
• 1 cup cream of mushroom soup (or homemade equivalent)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 0 to taste salt and pepper
• 1 tablespoon olive oil
• 1 cup shredded cheddar cheese (optional, for topping)
• 0 to taste fresh parsley (chopped, for garnish)

Instructions

1. Turn the Instant Pot to the 'Sauté' function and add olive oil. Once hot, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
2. Add the bite-sized pieces of chicken to the pot. Season with salt, pepper, paprika, and thyme. Cook for 5 minutes until the chicken is lightly browned on the outside.
3. Pour in the chicken broth and scrape up any brown bits from the bottom of the pot. Add the rinsed rice and frozen mixed vegetables. Stir to combine.
4. Close the lid and seal the pressure valve. Set the Instant Pot to 'Manual' or 'Pressure Cook' mode for 10 minutes.
5. Once the cooking cycle is complete, allow for a natural pressure release for about 5 minutes, then carefully do a quick release for any remaining pressure.
6. Open the lid and stir in the cream of mushroom soup until fully combined. If desired, fold in shredded cheddar cheese for an extra creamy texture.
7. Spoon the casserole into bowls and garnish with freshly chopped parsley.