Description
An easy and fast Instant Pot dump and go creamy chicken and rice dinner.
Ingredients
Scale
- 1 1/2 cups chicken broth
- 1 cup converted rice
- 1/2 tsp dried oregano
- 1 tsp dried parsley
- 1/8 tsp ground nutmeg
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 3 boneless skinless chicken thighs
- 1 (10.5 oz) can Campbell's cream of chicken and herbs soup
Instructions
- Pour broth into Instant Pot. Sprinkle in the rice. Sprinkle oregano, parsley, nutmeg, pepper and garlic powder on top.
- Cut each chicken thigh into 4-6 pieces each. Place the chicken on top of the rice.
- Spoon the cream of chicken soup over the top of the chicken. Do not stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir and serve.
- Category: Chicken
- Method: Instant Pot