Description
An easy Instant Pot or slow cooker dinner made with tender chicken, rice, celery, mushrooms, crunchy water chestnuts and almonds in a creamy, cheesy sauce.
Ingredients
Scale
- 1 Tbsp butter
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 1/2 cups chicken broth
- 1 Tbsp red wine vinegar
- 1 cup parboiled rice
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 1 (4 oz) can sliced mushrooms, drained
- 1 (5 oz) can water chestnuts, drained
- 2 cups cooked cubed chicken
- 1 (10.5 oz) can cream of chicken with herbs
- 1/3 cup slivered almonds
- 1/4 cup sour cream
- 1/2 cup shredded cheddar cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the celery and onion and saute for 5 minutes.
- Pour in the broth and vinegar and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice. Add in garlic powder, pepper, salt, mushrooms, water chestnuts, chicken and cream of chicken soup. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the almonds, sour cream and cheese.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the celery and onion and saute for 5 minutes. Transfer to slow cooker.
- Stir in broth, vinegar, rice, garlic powder, pepper, salt, mushrooms, water chestnuts, chicken and cream of chicken soup.
- Cover and cook on high for 2 hours, or until rice is tender.
- Stir in the almonds, sour cream and cheese.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot or Slow Cooker