Country Cabin Casserole–an easy dump and go Instant Pot chicken and rice recipe with a creamy tomato sauce, a bit of curry powder and topped with parmesan cheese.

Country Cabin Casserole
I’m always a fan of dump and go dinners with easy ingredients that I have on hand and this one fit the bill. It’s kind of a unique combination of ingredients but it somehow works. The original recipe that I adapted this from called for currants which, honestly, I have no idea what those even are…lol.
Ingredients/Substitution Ideas
- Chicken Broth–or water and Better than Bouillon
- Converted Rice–or long grain white rice
- Boneless Skinless Chicken Thighs–you can use breasts although thighs will stay more moist and tender
- Crushed Tomatoes–or petite diced
- Cream of Chicken with Herbs Soup–or cream of mushroom
- Curry Powder
- Italian Seasoning
- Black Pepper
- Garlic Powder
- Dried Onion
Steps
Add broth, chicken, rice, tomatoes, soup, and seasonings to the Instant Pot in layers without stirring. Seal the lid and pressure cook for 5 minutes, then let it rest for 10 minutes before releasing pressure. Stir everything together and serve warm, topped with parmesan cheese.



Notes/Tips
- Serve with green salad, garlic bread or roasted vegetables.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Swap chicken thighs for chicken breasts if you prefer leaner meat.
- Add a handful of frozen peas or spinach at the end for extra color and veggies.
- To make it gluten-free, use a gluten-free cream of chicken soup. Campbells now makes a gluten free version.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with curry powder are Instant Pot Country Captain Chicken and Instant Pot Yellow Chicken Curry and Jasmine Rice.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.


Country Cabin Casserole
- Prep Time: 15 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
An easy dump and go Instant Pot chicken and rice recipe with a creamy tomato sauce, a bit of curry powder and topped with parmesan cheese.
Ingredients
- 2 cups chicken broth
- 1 1/3 cups converted rice
- 24 oz boneless skinless chicken thighs, cut into bite size pieces
- 1 (15) oz can crushed tomatoes
- 1 (10.5 oz) can cream of chicken with herbs soup
- 1/2 tsp curry powder
- 1/2 tsp Italian seasoning
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 Tbsp dried onion
- Parmesan cheese, for topping
Instructions
- Pour broth into Instant Pot. Add in half of the chicken evenly into bottom of pot. Sprinkle the rice on top. Then place the rest of the chicken on top of the rice evenly. Dump the tomatoes, cream of chicken soup, curry powder, italian seasoning, pepper, garlic powder and onion on top, 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 10 minutes and then move valve to venting. Remove the lid.
- Stir. Taste test and add salt and pepper to taste, if needed. Serve topped with parmesan cheese.
- Category: Chicken
- Method: Instant Pot
More chicken and rice recipes…
Genius Casserole
A zesty, Mediterranean-inspired Instant Pot rice dish featuring tender chicken, herbs, feta, cucumbers, and tomatoes.
Lone Star Chicken Casserole
A creamy chicken sauce with Rotel served over rice. An easy dinner you can make in the Instant Pot or slow cooker.
Joy’s Casserole
An easy and flavorful Instant Pot dish with tender chicken, creamy arborio rice and a punch of salsa verde and spices, all topped with melty cheddar cheese.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.




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