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
Scale
- 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