Easy Chicken and Rice

By: Campbell's®

Easy Chicken and Rice
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Nutrition Values Per Serving : Calories 455, Total fat 14.4 g, Saturated fat 5.1 g, Cholesterol 126 mg, Sodium 997 mg, Total carbohydrate 37.0 g, Dietary fiber 0.5 g, Protein 40.4 g, Vitamin A 253 %DV, Vitamin C 55 %DV, Calcium 13%DV, Iron 12 %DV","*Pressure Cook and Manual buttons are interchangeable "]
cuisine icon Keywords
30-60 min, 4 servings, boneless, can campbell’s® condensed cream of chicken soup, contributed, cook 25 min, dinner, easy, fresh small broccoli florets, instant pot campbell's recipes, instant pot chicken and recipe, instant pot chicken recipe, instant pot recipe, main course, modern, onion powder, prep 10 min, pressure cook, pressure cooker recipes, shredded cheddar cheese, swanson® chicken broth, uncooked long-grain white rice

prep icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon Servings
4 servings
Ingredients
  • 1 1/4 lbs boneless
  • 1/2 tsp onion powder
  • 3/4 cup uncooked long-grain white rice
  • 1/2 cup shredded Cheddar cheese
  • 1 1/3 cups Swanson® Chicken Broth
  • 1 can Campbell’s® Condensed Cream of Chicken Soup
  • 3 cups fresh small broccoli florets
Instructions
  • Season the chicken with salt and pepper. Layer the chicken, onion powder, rice and 1/4 cup cheese in a 6 quart Instant Pot®. Pour the broth over the cheese and spoon the soup on top (the order is important, so don't stir until after the cooking is done).
  • Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
  • Add the broccoli and stir well, then sprinkle with the remaining 1/4 cup cheese. Close the lid and let stand for 10 minutes or until the rice is tender and the broccoli is tender-crisp. Season to taste.
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