Instant Pot Chicken And Rice Cream Of Mushroom Soup
Are you always on the lookout for easy and delicious meals to prepare for your family? Look no further than this Instant Pot Chicken and Rice Cream of Mushroom Soup recipe! It’s the perfect comfort food for those chilly nights, and it’s so easy to make that you’ll wonder why you haven’t tried it before.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions:
- Turn on your Instant Pot and select the sauté function. Add the olive oil and heat it up.
- Add the chopped onion and minced garlic. Sauté for a few minutes until the onion is translucent and the garlic is fragrant.
- Add the chicken pieces and sauté until they are browned on all sides.
- Add the uncooked rice, cream of mushroom soup, chicken broth, thyme, and rosemary to the Instant Pot. Stir to combine.
- Close the Instant Pot lid and set the pressure valve to sealing. Cook on high pressure for 8 minutes.
- Once the cooking time is up, let the pressure release naturally for 10 minutes. After that, do a quick release of any remaining pressure.
- Open the Instant Pot lid and give the soup a good stir. If it’s too thick for your liking, you can add more chicken broth to thin it out.
- Season with salt and pepper to taste, and serve hot.
This Instant Pot Chicken and Rice Cream of Mushroom Soup is so creamy and comforting, you won’t believe how easy it is to make. It’s the perfect meal for those busy weeknights when you don’t have a lot of time to cook, but still want something delicious and filling. Plus, the leftovers are great for lunch the next day!
Variations:
- You can swap out the white rice for brown rice or quinoa to make the soup even healthier.
- If you don’t have cream of mushroom soup, you can use cream of chicken soup instead.
- You can add some frozen peas, carrots, or corn to the soup if you want to add more vegetables.
- If you don’t have an Instant Pot, you can make this soup on the stove. Simply follow the recipe as written, but cook the chicken, onion, and garlic in a large pot over medium-high heat. Once they are browned, add the rice, soup, and broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the rice is cooked through.