Description
Instant Pot chicken and rice casserole with creamy sauce and buttery Ritz cracker topping.
Ingredients
Scale
- 1 cup chicken broth
- 1 1/2 pounds boneless skinless chicken breasts (frozen or fresh)
- 2 cups water
- 1 1/2 cups converted (parboiled) rice or long grain white rice
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp Everything Bagel seasoning, divided
- 20 Ritz crackers, crushed
- 1/4 cup melted butter
Instructions
- Add chicken broth and chicken into Instant Pot.
- Place a tall trivet into the pot and then a pot-in-pot dish on top of the trivet. Add the water and the rice into the dish.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes on LOW pressure.
- When time is up let pot sit for 10 minutes (or longer) and then move valve to venting and remove the lid. Carefully remove the rice dish and trivet, set aside. Move the chicken to a cutting board. Discard the broth in the pot.
- Cut the chicken into pieces. In a bowl stir together the chicken, cream of mushroom soup, sour cream, garlic powder, salt, pepper and half of the bagel seasoning.
- In a small bowl stir together the crushed crackers, melted butter and remaining bagel seasoning.
- If you have an air fryer lid: evenly spread the cooked rice into the bottom of the pot. Then spread the chicken mixture on top. Place air fryer lid on top and bake at 350 degrees for 10 minutes. Add the crackers on top evenly and bake for 5 more minutes. If you don’t have an air fryer lid: evenly spread the cooked rice into the bottom of a 9×13 inch baking dish. Then spread the chicken mixture on top. Sprinkle the crackers over the top. Bake in the oven at 350 degrees for 25-30 minutes.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot