Description
A big scoop of rice is covered in a homemade chicken gravy and then topped with cheese, diced tomatoes and chow mein noodles. It is a happy mountain of ingredients on your plate. Make it fast in your Instant Pot!
Ingredients
Scale
- 1 cup water
- 1 Tbsp Better than Bouillon chicken base
- 1 (12 oz) boneless chicken breast
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 cups raw converted rice or long grain white rice
- 1 3/4 cups water
- 1 3/4 cups milk
- 1/3 cup flour
- 1/4 cup sour cream
- Salt and pepper
- 1/4 tsp garlic powder
- 1/4 tsp poultry seasoning
- Optional toppings: grated cheddar, chow mein noodles, diced tomatoes, diced green onion, etc.
Instructions
- Pour water into Instant Pot. Add in the bouillon and chicken. Sprinkle the chicken with ½ tsp kosher salt, ½ tsp black pepper, 1 tsp garlic powder and onion powder.
- Place a tall trivet into the pot. Place a pot-in-pot dish on top of the trivet. Add rice and 1 ¾ cups water into the dish.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Remove the rice pan and trivet and set aside. Place chicken on a cutting board and shred.
- Stir milk, flour and sour cream together with a whisk until creamy and smooth. Stir in a half cup of the hot broth from the Instant Pot to temper. Pour the mixture into the Instant Pot. Turn Instant Pot to saute setting and stir until thickened. Turn Instant Pot to the keep warm setting. Add salt and pepper to taste, ¼ tsp garlic powder and poultry seasoning. Stir the chicken into the gravy.
- To serve, place one cup of cooked rice onto a plate, spoon some of the chicken gravy over the top. Top with cheddar cheese, diced tomatoes, chow mein noodles and green onions until you have a happy mountain. Eat and enjoy!
- Category: Chicken
- Method: Instant Pot