One Pot Chicken and Brown Rice Dinner

By: Chop Secrets

One Pot Chicken and Brown Rice Dinner
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, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
30-60 min, 6-8 servings, boneless, carrots, celery stalks, chicken broth, chicken dinner, chicken recipe, chicken thighs, condensed cream of chicken soup, contributed, cook 45 min, dinner, easy, fresh thyme leaves, instant pot, instant pot chicken recipe, instant pot chicken thigh recipe, main course, medium onion, modern, olive oil, prep 5 min, pressure cook, sauté, sliced baby bella, uncooked brown rice

prep icon Prep Time
5 min
cook icon Cook Time
45 min

serving icon Servings
6-8 servings
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion
  • 2 carrots
  • 2 celery stalks
  • 2 1/2 cups chicken broth
  • 2 cups uncooked brown rice
  • 1 tbsp fresh thyme leaves
  • 8 oz sliced baby bella
  • 2 lbs boneless
  • 10 oz condensed cream of chicken soup
Instructions
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion, carrots and celery to the pot and saute until onion is soft, 3-4 minutes.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add rice, thyme, mushrooms and chicken to the pot and stir to combine.
  • Layer the cream of chicken soup on the top--do not stir.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board, chop and return to the pot. Adjust seasonings.
  • Serve hot garnished with additional thyme.
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