Description
An easy Instant Pot recipe for chicken gravy with rice topped with a bit of cheddar and a Ritz cracker topping.
Ingredients
Scale
- 1/2 cup chicken broth
- 20 ounces boneless skinless chicken thighs, trimmed of fat and cut into 1 inch cubes
- 1 (10.5 oz) can cream of chicken soup
- 1 1/2 cups water
- 1 cup uncooked converted or long grain rice
- 1/2 cup sour cream
- 1 Tbsp cornstarch
- Salt and pepper to taste
- 15 Ritz crackers, crushed
- 1 cup shredded cheddar cheese
Instructions
- Pour broth into Instant Pot. Add the chicken evenly into bottom of pot. Scoop the cream of chicken soup on top of chicken.
- If you’d like to make rice, place a tall trivet* into the pot. Place an oven safe dish* on top of the trivet that has 1 ½ cups of water and 1 cup of rice in it.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Carefully remove the rice pan and trivet and set aside.
- Stir a cup of the hot liquid into the sour cream to temper it. Stir it into the Instant Pot.
- Make a cornstarch slurry by stirring together 1 Tbsp cornstarch with 2 Tbsp of cold water. Turn Instant Pot to saute setting and then stir the slurry into the pot to thicken the sauce. Once sauce has thickened turn off Instant Pot. Salt and pepper the sauce to taste.
- Onto each serving plate scoop some rice, some of the chicken and sauce, finally top with some crushed crackers and cheddar cheese. Eat and enjoy!
- Category: Chicken
- Method: Instant Pot