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D’Iberville Casserole

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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes (plus 10 minute NPR)
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Saucy rice with mushrooms and tender bites of chicken topped with crispy fried onions made fast in your Instant Pot.  


  • 1 Tbsp butter
  • 1 cup diced onion
  • 1 rib of celery, sliced or diced
  • 8 ounces sliced mushrooms
  • 1/2 tsp curry powder
  • 1/4 tsp black pepper
  • 1/2 tsp poultry seasoning
  • Pinch of kosher salt
  • 1 cup chicken broth
  • 1 Tbsp white wine vinegar
  • 1 (4 oz) package long grain and wild rice with seasoning packet
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 6 pieces each
  • 1/3 cup sour cream
  • 1 green onion, diced
  • Pinch of smoked paprika
  • 1/3 cup french fried onions


  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion, celery and mushrooms and saute for 5 minutes. Stir in the curry powder, pepper, poultry seasoning and salt.
  2. Pour in the broth and vinegar and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
  3. Sprinkle in the rice. Place chicken on top and sprinkle the seasoning packet over the chicken. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the 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. 
  5. Stir in the sour cream and green onion. Sprinkle with the paprika. Top with the french fried onions. 
  6. Serve and enjoy!
  • Category: Chicken
  • Method: Instant Pot