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.
Print
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
Print Recipe
Pin RecipeDescription
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.
Kathryn says
May 15, 2019 at 3:48 pmHow 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?
Karen says
May 15, 2019 at 9:41 pmYes to all of that. Increase the time…maybe by 3-5 minutes.
Sharon says
May 14, 2019 at 7:46 amThis recipe lacked flavor, even after sprinkling the chicken with onion and garlic powders before cooking it.
★★★
Patricia says
May 12, 2019 at 4:32 pmCan this recipe still be made with the dried onion soup mix that was an ingredient in the original recipe still be sprinkled in?
Karen says
May 13, 2019 at 2:05 pmI’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.
Patricia says
May 12, 2019 at 3:54 pmCan this recipe be doubled in a 6 quart pot?
Karen says
May 13, 2019 at 2:03 pmyes: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
Beverly Dolfini says
April 29, 2019 at 12:26 pmI 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!
★★★★★
Karen says
April 29, 2019 at 4:11 pmGlad you liked it Beverly!
George says
April 28, 2019 at 6:04 pmSounds 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.
★★
glenn says
May 7, 2019 at 5:53 pmI use the trivet with aluminum foil over the rice to keep mushroom soup off bottom…works great
★★★★★
Katie Young says
April 28, 2019 at 11:33 amWhat about quinoa?
Karen says
April 29, 2019 at 8:19 amI’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.
Tammy says
April 27, 2019 at 6:59 pmAn 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!
Karen says
April 27, 2019 at 10:18 pmNice idea!
Joani Lesser says
April 24, 2019 at 6:40 pmI 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!
Karen says
April 25, 2019 at 9:08 amHi 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.
Dorothy Raudebaugh says
April 24, 2019 at 12:38 pmThis recipe sounds very good to me!! Thanks for sharing ☺🤘
★★★★★
Karen says
April 24, 2019 at 5:30 pmYou’re welcome!
Susan Smith says
April 24, 2019 at 7:58 amWould the time be the same if brown basmati rice were used?
Karen says
April 24, 2019 at 9:44 amyes except I’d rinse the rice first.
Susan Smith says
April 24, 2019 at 10:01 amThanks, Karen! I love your website!
D says
April 23, 2019 at 8:52 pmCan wild rice be used instead?
Karen says
April 24, 2019 at 9:47 amwild 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.
Chris Sundgren says
April 23, 2019 at 5:55 pmI 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?
Karen says
April 24, 2019 at 9:48 amWas it long grain white rice?
Erik A Helsley says
April 26, 2019 at 4:33 pmCan we use jasmine rice?
Karen says
April 26, 2019 at 5:54 pmI 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/
P L P says
April 23, 2019 at 3:55 pmI would like the Slow Cooker method too…
Karen says
April 24, 2019 at 9:48 amI’m on it 🙂
Bryn says
April 23, 2019 at 3:41 pmDo 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!
Karen says
April 24, 2019 at 9:48 amSure I bet that would be fine.
Lara says
April 23, 2019 at 3:20 pmI 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.
Karen says
April 24, 2019 at 9:49 amPot in pot is a great idea. I would increase the cooking time. Maybe to 28 minutes.
Lori says
April 23, 2019 at 2:23 pmWhat is the reason behind trying not to let the cream of mushroom soup touch the bottom of the instantpot?
Virginia says
April 23, 2019 at 9:54 pmcream 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.
Karen says
April 24, 2019 at 9:50 amyep exactly
Jim Allen says
April 23, 2019 at 1:49 pmHow about using a slow cooker? We are old fashioned & do not have an IP.
Loti says
April 23, 2019 at 1:59 pmYes I only have a slow cooker too .
And would like to make this recipe in that.
Is that duable?
Karen says
April 24, 2019 at 9:50 amI will get on that! 🙂