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Instant Pot Neiman Marcus Chicken

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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes (plus 10 minute NPR)
  • Total Time: 22 minutes
  • Yield: 6 servings 1x


Chicken with a sour cream, bacon and cheddar sauce served over rice.



For the chicken

  • 1 cup sour cream
  • 1/2 cup bacon crumbles
  • 3/4 cup (3 oz) shredded sharp cheddar cheese
  • 1 tsp mayonnaise
  • 1 tsp minced garlic
  • 1 Tbsp freeze dried chives or 1/4 cup chopped fresh chives
  • 1/2 tsp Tabasco sauce
  • 1/4 cup chopped pecans (or almonds)
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 cups chopped cooked chicken

For the rice

  • 2 cups water
  • 1 1/2 cups converted or long grain white rice


  1. In a mixing bowl stir together the sour cream, bacon, cheese, mayo, garlic, chives, tabasco, pecans, salt and pepper until smooth. Fold in the chicken. Add the mixture into a pot in pot dish.
  2. Pour the water and rice into the bottom of the Instant Pot. 
  3. Place a tall trivet into the Instant Pot over the rice. Place the pot in pot dish on top of the trivet. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 7 minutes. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
  5. Serve the chicken mixture over the rice. Eat and enjoy!
  • Category: Chicken
  • Method: Instant Pot