Description
An easy Instant Pot dinner made with tender chicken, rice, beans, corn, mushrooms, bacon and cheddar cheese all mixed together in a creamy, flavorful sauce.
Ingredients
Scale
- 2 Tbsp butter or bacon fat
- 8 oz quartered mushrooms
- 2 cup chicken broth
- 1 1/3 cup converted rice
- 16 oz boneless skinless chicken thighs, cut into bite size pieces
- 2 tsp chili powder
- 1 Tbsp Worcestershire sauce
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 (15 oz) can pork and beans or ranch style beans
- 1 cup frozen corn
- 2/3 cup sour cream
- 2/3 cup bacon crumbles
- 1 cup shredded cheddar cheese
- 1 cup chopped spinach
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt.
- Add in the mushrooms and saute for 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice. Place chicken on top. Sprinkle in the chili powder, Worcestershire, garlic powder, salt, pepper and onion powder. Dump in the beans and corn. 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 5 minutes and then move valve to venting. Remove the lid.
- Stir in the sour cream, bacon, cheese and spinach. Salt and pepper to taste.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
