Easy Chicken Breast Recipes in Electric Pressure Cooker With Cream of Mushroom
The classic chicken & rice casserole recipe your mom or grandmother made in the '50s & '60s, made quick & easy in the Instant Pot. No longer do you have to worry if your rice is underdone or the chicken is overdone.
The Instant Pot is perfect every time. Warm, creamy, filling perfect for hands-free cooking on a busy weeknight. The creamy sauce is delicious over fluffy rice.
How Chicken & Rice was Made in the 50s
My mother, Christene Kirchner, and her sister Lois Epps use to make an easy chicken and rice dish for a quick summer meal. It was one of those Campbell's soup casserole dishes that were everywhere in the 1950s.
Early in my married life, I started making this dish but it never seemed to come out right, the rice was either too hard or too soft. Until I discovered I could make this dish hands free and almost perfect is my Instant Pot.
This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission which helps keep my blog up and running but it won't cost you a penny more)!Click here to read my full disclosure policy.
Retro Chicken & Rice Casserole 🐔
If you remember you mixed the raw rice with Campbell Cream of Mushroom Soup, then the same can-full of milk, layer this in a 13 x 9 casserole pan, my favorite is here and put the chicken on top. You bake covered with aluminum foil in the oven at 350° for one hour then remove the foil and bake 15 minutes more.
Most of the time when I made the rice was crunchy which happened one night when we had my best friends over for a dinner party. 🤦♀️
Electric Pressure Cooker – Instant Pot Chicken and Rice Dinner
Then I first discovered the Instant Pot and electric pressure cooking I found the trick to making this recipe even easier and foolproof. I can make the rice in the Instant Pot and keep it warm in the oven in a casserole dish.
Then I make the chicken separate in the cream of mushroom soup & milk sauce. This way the rice is perfect and the chicken is perfect. Then all you do is serve it together.
This dish is great in the fall when the leaves are changing as the dish is warm, creamy, and satisfying. It's also great in the summer when you want to just throw something in the Instant Pot, go back to work out in the yard, or play with the kids and have dinner done in a snap.
(This has even worked for my picky eaters as they love rice and you can always rinse off the sauce from the chicken and have plain chicken with plain rice)
I know your family will love this dish. You will love it also as it is a modern trick to a classic dinner that will remind you of home.
Items You Will Need for Instant Pot Cream Of Mushroom Soup Chicken and Rice Dinner
- Instant Pot
- Campbell's cream of mushroom soup
- Rice
- 6 to 8 Chicken Breasts
- 1/2 cup of water to build up pressure
How to Make Instant Pot Cream Of Mushroom Soup Chicken and Rice Dinner
If you only have one Instant Pot you have several options. Make the rice first remove from the Instant Pot. Transfer the cooked rice into an oven-safe-covered dish and keep warm while the chicken cookes.
The second option is to Cook the rice on the stove top while the Chicken in the Cream of Mushroom Soup cooks in the Instant Pot.
Our family also likes to make the pre-cooked Uncle Bens Ready Rice in the microwave when time is short and the kids are impatient. The best healthy option is to cook brown rice in the Instant Pot and keep it warm. However, when little ones are hungry and you are in a time crunch the pre-cooked packed will work.
How to Make the Chicken In the Instant Pot
- In the Instant Pot add the canned soup, water, and chicken breasts. The Chicken can be thawed or frozen. The more frozen the chicken the longer the Instant Pot takes to get up to pressure. The cooking process does not start until it is at pressure and the lid can no longer move.
- Put the lid on, set it to "seal" and set the timer for 15 minutes. Allow releasing of the pressure naturally, about another 10 minutes until the lid can be removed.
- Next: Put the rice, water, salt & oil in a smaller pressure cooker set to the rice setting (or high pressure for 4 minutes. If you only have one Instant Pot no problem, just cook your rice on the stovetop like regular.
- After the 10 minutes natural release, give the chicken a stir and serve over rice.
- 2 cans of Campbell's cream of mushroom soup
- 1/2 cup of Water
- 6 to 8 Chicken Breasts
- Dash of Salt
For the Rice
- 2 cups of uncooked rice
- 2 cups of water
- 1/4 tsp salt
- 1/2 tsp olive oil
- In the Instant Pot add the canned soup, water, and chicken breasts. The Chicken can be thawed or frozen. The more frozen the chicken the longer the Instant Pot takes to get up to pressure. The cooking process does not start until it is at pressure and the lid can no longer move.
- Put the lid on, set it to "seal" and set the timer for 15 minutes. Allow releasing of the pressure naturally, about another 10 minutes until the lid can be removed.
- Next: Put the rice, water, salt & oil in a smaller pressure cooker set to the rice setting (or high pressure for 4 minutes. If you only have one Instant Pot no problem, just cook your rice on the stovetop like regular.
- After the 10 minutes natural release, give the chicken a stir and serve over rice.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 6
Keywords: Instant Pot Cream Of Mushroom Soup Chicken and Rice
Source: https://www.craftingafamily.com/electric-pressure-cooker-chicken-and-rice-dinner/
0 Response to "Easy Chicken Breast Recipes in Electric Pressure Cooker With Cream of Mushroom"
Post a Comment