Instant Pot No Peek Chicken–that easy 3-ingredient chicken and rice recipe from your childhood that has cream of mushroom soup in it. Only this time it’s made in your Instant Pot.
Instant Pot No Peek Chicken
In the 365 Days of Instant Pot Recipes Facebook group LeAnn asked the question, “I have a old family recipe called NO PEEK CHICKEN and I’m wondering if It SHOULD be converted to IP Recipe? And If so HOW? I’ve not really done any converted recipes.” LeAnn’s version of No Peek Chicken had rice, cream of mushroom soup and onion soup mix. My version is a little different. It has 3 main ingredients–chicken, rice and cream of mushroom soup. I used to make this recipe all the time in college. It was as easy as can be!
This is the kind of stuff I do all the time! I look at old recipes or recipes that I love and figure out how to make them into Instant Pot recipes. Some are a natural fit and work quite well . Others really shouldn’t be made into an Instant Pot or slow cooker recipe.
This Instant Pot no peek chicken actually worked quite well as an Instant Pot recipe with a few workarounds. In the original recipe the cream of mushroom soup is stirred together with the water in a 9×13 inch pan to create a sauce. In the Instant Pot version the cream of mushroom soup really shouldn’t touch the bottom of the pot or else you may get the burn signal and the pot will have a hard time reaching pressure. So I carefully scooped the soup over the top of the chicken. I also chose to go with brown rice because my chicken was frozen and I wanted the chicken and rice to cook at the same rate. Plus we just really like brown rice at my house. The rice ended up being creamy and cooked perfectly.
If you’re looking for an EASY chicken and rice recipe that you can make quickly. This is it! Perfect for crazy weeknights or college students.
What traditional recipe would you love to see as an Instant Pot recipe?
More easy Instant Pot recipes you’ll love…
Instant Pot Mashed Ranch Cauliflower
What Pressure Cooker Did You Use?
To make Instant Pot No Peek Chicken I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot No Peek Chicken
- Prep Time: 5 minutes
- Cook Time: 22 minutes (plus 5 minute NPR)
- Total Time: 27 minutes
- Yield: 4–6 servings 1x
Description
That easy 3-ingredient chicken and rice recipe from your childhood that has cream of mushroom soup in it. Only this time it’s made in your Instant Pot.
Ingredients
- 1 cup uncooked long grain brown rice
- 1 ¼ cup water
- 1 ½ pounds boneless skinless chicken breasts or thighs (frozen is okay)
- 1 (10 oz) can cream of mushroom soup
- ½ tsp paprika
- ½ tsp black pepper
Instructions
- Pour the brown rice evenly into the bottom of your Instant Pot. Pour in the water. Place the chicken evenly on top. Scoop the cream of mushroom soup over the top of the chicken (try not to let the soup touch bottom of Instant Pot). Sprinkle the chicken with paprika and pepper.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- Stir the chicken and rice together.
- Serve and enjoy!
Notes
Instead of cream of mushroom you can use cream of chicken soup in its place.
I haven’t tried this recipe with white rice yet. But if I did I would use 1 cup white rice and 1.5 cups water. Plus I would use thawed chicken breasts that are 1 inch thick (or sliced to be 1 inch thick). Then I would cook for 5 minutes with a 10 minute NPR.
See here for a recipe that is similar to this but without the cream of mushroom soup.
I used my 6 quart Instant Pot Duo 60 7 in 1*. If you want to use an 8 quart pot you can 1 ½ times the recipe for optimal cooking results. You can also make this in a 3 quart pot. Just increase the cooking time by 2 minutes.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
What if I’m doing this with chicken legs and instant white rice?
I’d do a 12 minute pressure cook time and use 1 cup rice and 1.5 cups water. Hopefully the chicken is fresh because frozen wouldn’t cook in that amount of time.
Uh…. what pressure?!? 🤔 Everything is in, but no where in the recipe does it say if one should select low or high pressure. 😕
I guess I’ll wing it and go with high. 🤞
Hi Deanna, it’s always going to be high. Unless it specifically says low always use high.
How would i do this with boneless pork chops and how long?
I haven’t tried it with pork chops. I do think pork chops cook very quick, especially boneless. I would do white rice instead of brown (because it will cook faster). Then I would do a 5 minute cooking time with a 10 minute natural pressure release.
How would I do this recipe in a slow cooker
I would do it this way:
In 3 quart crockpot combine soup, water, rice, paprika, and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cook on low for 3-4 hours until rice is soft and fluffy. Do not overcook.
I haven’t made this yet but we LOVE No Peek Chicken in the oven so I can hardly wait to try it in the IP! Thank you so much for this recipe!!1
You’re welcome Debbi!!
I followed your recipe for the 8 quart (one and a half times) and I keep getting the burn notice. Any idea what I might have done wrong? I’m totally new to IP cooking. Smells delicious though and I’m hoping I can figure it out!
Sorry that it burned! I just recently read a tip to boil the liquid and then add in everything. So next time try boiling the water using saute mode. Then turn off saute mode and add in rest of ingredients.
Interesting! I’ll try that next time. Thank you so much!
Any chance anyone replace riced cauliflower for rice? Cooking time difference?
Thanks!
I made this two nights ago, one of my favorites. I made two small changes, one of choice, one of necessity. Anytime a recipe like this calls for water, I go with a stock – chicken, beef, or vegetable. I used chicken bullion and was pleased with that. I also didn’t realize that I didn’t have any paprika, so I substituted with dried Italian seasoning and it was really good. I’ll be you could use Old Bay Cajun seasoning or a handful of other spices to give it some variation.
This is a fantastic basic recipe. Thank you Karen!
★★★★★
Yum! I like both of those changes!
The rice and chicken came out very tender but the whole dish lacked flavor. I usually use onion soup mix when I bake this in the oven and missed that flavor in this recipe.
I would definitely suggest you add additional salt to the dish prior to cooking if you strictly follow this recipe.
★★
This was the worst instant pot fail. I have never had good luck with any can of cream soup in the instant pot. The chicken was rubbery. The rice was hard and I had a burn notice within 6 min.
★★
Can I cook this the day before?
Yes.
I want to cut this recipe in half. Would the cooking time still be the same? Looks good.
Yvonne
yes. Follow these instructions for how to halve recipes: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
This has become a staple recipe made 1-2 times per week at my house. Super simple, one dish, never fails. Family eats it up with no leftovers. It’s my best, most reliable Instant Pot recipe.
★★★★★
Awesome Trish!
My oh my! Last night, kicking and screaming, from hoping that I would not ruin dinner, I nonetheless decided to put faith in what Karen has shared. I fully froze the Chicken Thighs. This dish was EVERYTHING Karen said it would be, and we were beyond thrilled. After the natural release, I used my big wooden spoon to gently break the thighs into manageable large pieces, and stirred all together. The brown rice was outrageously delicious, and all I can say is that I wish that all of my risotto’s were as tasty as this dish. Thank you Karen for this winner of a recipe.
★★★★★
HOORAY! Thanks for sharing your experience Jeff 🙂
My stepdad can’t have rice (he chokes on it). Can this be made with some sort of pasta instead? or made even without the rice?
★★★★
you could make it without the rice! I would put in less liquid though.
Same cooking time?
I would only cook for 15-18 minutes, depending on the size of you chicken breasts. The thicker, the longer.
How about pot in pot the whole recipe ? Would you add extra water under the trivet to bring to pressure? I would think so… and if i cut my chicken into bite size pieces then i can use white/parbroiled rice correct? I want my rice to have the soup flavor also so if im pot in potting it, i can stir the soup into the rice and chicken bites?
Yes to all of that. Increase the time…maybe by 3-5 minutes.
This recipe lacked flavor, even after sprinkling the chicken with onion and garlic powders before cooking it.
★★★
I agree 110%, very bland dish and I missed the soup mix I usually use.
Can this recipe still be made with the dried onion soup mix that was an ingredient in the original recipe still be sprinkled in?
I’m sure it could. I would be nervous it would be overly salty. But if you only use half a packet it might be good.
Can this recipe be doubled in a 6 quart pot?
yes: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
I made this one in my 6 qt. and it was perfect! Was very careful to place the soup mounds on top of each piece. Thanks again! My family loved it!
★★★★★
Glad you liked it Beverly!
Sounds delicious, but unfortunately got the burn alert in my 8qt pot. I don’t see any way to prevent the soup from getting to the bottom of the pot, so not too sure how this is working for anyone. Ended up just putting it in the oven after wasting almost an hour with the instant pot.
★★
I use the trivet with aluminum foil over the rice to keep mushroom soup off bottom…works great
★★★★★
“PIP” ! Wish I had thought of that!
I made this just after reading the post. My chicken pieces apparently were too small, and some soup got through to the bottom, and I did, indeed, get the dreaded burn notice. 😢
Rice (white) Was mostly cooked.
Scraped everything of the pot and put in oven to finish up.
Was good anyway!
Cleaning the cooking pot? Not so good/fun.
PIP for sure, next time. 😄😄😄
What about quinoa?
I’ve never tried it with quinoa. I’m not sure that would work though since quinoa only has a 1 minute cook time with a 10 minute NPR. If you wanted you could probably cut up the chicken into bite size pieces and cook with with a 1 cup quinoa to 1.5 cup water ratio.
What about adding a vegetable-say broccoli-into the mix? Would this be possible, and if so, what changes would need to be made?
You can add after the pressure cooking time is up. If added before it will get way too done! Broccoli uses a 1 minute pressure cooking time.
An easy way to make a version of this is Uncle Ben’s long grain and wild rice. Works great with leftover chicken. Cook the rice, add the chicken and can of soup. Whichever cream soup you like. (1 can of soup to each box of rice) After it’s mixed together, I heat it up a little on the stove, then I put it in a baking dish, sprinkle with some parmesan cheese and stick it in the oven for a few minutes. Fast and tasty!
Nice idea!
I was at the grocery store today and thought I remembered the recipe (I wasn’t planning on going!). Got it all right except that I bought bone-in chicken thighs. Will that work and if so do I need to change anything? Thanks!
Hi Joani, I think that it will be fabulous with the bone-in chicken! Just lay it on top of the rice and water. 22 minutes will be perfect for bone-in thighs. Hopefully you’re planning on using brown rice.
This recipe sounds very good to me!! Thanks for sharing ☺🤘
★★★★★
You’re welcome!
Would the time be the same if brown basmati rice were used?
yes except I’d rinse the rice first.
Thanks, Karen! I love your website!
Can wild rice be used instead?
wild rice takes longer to cook and the water ratios are different. Wild rice is a 3 cups water to 1 cup rice ratio and the cooking time is 25 minutes with a full natural pressure release. So I’d use 1 cup rice and 3 cups of water. Then I’d use bone-in chicken since boneless will probably get overcooked. Or you can use the thickest chicken breasts that you can find.
I made this tonight and followed the thawed chicken suggestion for 5 minutes with a 10 NPR. The rice wasn’t anywhere near done :(. Is there a typo in the steps?
Was it long grain white rice?
Can we use jasmine rice?
I bet you could. I’m not totally sure on cooking times but if you scroll down on this post there is a chart that may help: https://www.365daysofcrockpot.com/instant-pot-brown-rice-recipe/
Is it supposed to be long grain white rice for the thawed chicken recipe? I have enriched long grain rice
★★★★
yes long grain rice.
I would like the Slow Cooker method too…
I’m on it 🙂
Do you think I could substitute wine wine for the water. That us the only difference between the no peek recipe I recall. It added a nice flavor.
Love your re!
Sure I bet that would be fine.
I need to try this. My grandfather used to make this. I’m not sure what the amounts were but it had one can of cream of celery and one can of cream of mushroom. I want to try this as pot in pot for easier clean up.
Pot in pot is a great idea. I would increase the cooking time. Maybe to 28 minutes.
What is the reason behind trying not to let the cream of mushroom soup touch the bottom of the instantpot?
cream of mushroom soup really shouldn’t touch the bottom of the pot or else you may get the burn signal and the pot will have a hard time reaching pressure.
yep exactly
How about using a slow cooker? We are old fashioned & do not have an IP.
Yes I only have a slow cooker too .
And would like to make this recipe in that.
Is that duable?
I will get on that! 🙂