Instant Pot Chicken and Rice

Ever need an idea for dinner that is quick, easy, and delicious?  I have a recipe for you.  This Chicken and Rice that is made in an Instant Pot is easy, quick and delicious.   Just cut up some chicken, sauté it in the pot liner, add some veggies and sauté a little longer.  Pat the chicken and veggie mixture down in the pot liner and spread the rice over the chicken.  Next pour a delicious sauce over the rice - being sure the rice is immersed in the sauce.  Place the lid on the Instant Pot and Cook for 10 minutes at high pressure.  The original recipe called for 5 minutes at high pressure but my rice was a little underdone (crunchy).  The 10 minutes worked great.

Once the Instant Pot beeps that your meal is done, let it do a natural release for 10 minutes, and then do a quick-release.  Fluff the rice  with a fork and  mix with the sauce.  Dinner is ready.  It is that easy.


Instant Pot Chicken and Rice
From Simply Recipes Adapted Slightly by From My Southwest Kitchen

For the sauce:
1/4 cup dry sherry
3/4 cup chicken broth
1/2 cup sour cream
1/4 cup heavy cream
1 1/2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon paprika
For the casserole:
1 tablespoon olive oil
1 medium onion, diced
1/2 pound crimini mushrooms, sliced
2 cloves garlic, minced
1 1/2 pounds (5 to 6) boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 1/2 cups long grain jasmin rice
To serve:
1/4 cup chopped parsley



METHOD
1 Whisk together the sauce: In a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika. Set aside.
2 Sauté the vegetables in the pressure cooker: Select the “Sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)
Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and sauté for 1 more minute.
3 Add the chicken: Stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it’s fine if they’re still a little pink in the middle).
4 Add the rice and the sauce: Use your spatula to pat the chicken and vegetables down into a fairly even layer. Sprinkle the rice over the top of the chicken in an even layer.
Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid.
5 Pressure cook the chicken and rice: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 10 minutes at high pressure. (If using a stovetop pressure cooker, the cooking time is the same.)
The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins.
6 Let the pressure release naturally for at least 10 minutes, then quick-release the pressure by immediately moving the vent from “Sealing” to “Venting." Be careful of the steam! Alternatively, you can let the pot continue to depressurize naturally, which takes about 20 minutes total.
The sauce may look a little bit separated when you initially open the pot. Don’t worry, it’s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole.

7 Serve the casserole: Spoon the casserole into shallow bowls or onto plates, digging all the way down to the bottom so you get both rice and chicken in each scoop. Sprinkle generously with chopped parsley and serve hot.

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