Description
An easy dump and go chicken and rice casserole with corn and cheese. Make it fast in the Instant Pot.
Ingredients
Scale
- 1 1/2 cups chicken broth
- 1 pound boneless skinless chicken thighs, cut into bite size pieces
- 1 (8 oz) package Zatarain's creamy blackened chicken rice mix
- 1 (8 oz) can tomato sauce
- 1 cup frozen sweet corn
- 1 Tbsp butter
- 1/2 cup shredded cheddar cheese
Instructions
- Add broth and half of the chicken into the Instant Pot. Sprinkle in the contents of rice package. Add the rest of the chicken on top. Add in the tomato sauce, corn and butter.
- 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 in the cheese and serve.
- Category: Chicken
- Method: Instant Pot