Description
Instant Pot recipe with chicken, brown rice and peas in a creamy sauce.
Ingredients
Scale
- 1 1/2 cups chicken broth
- 1 cup uncooked brown rice
- 1 pound frozen chicken breasts or thighs
- Salt and pepper
- 1 (10.5 oz) can Campbell's cream of chicken with herbs soup
- 1/4 cup sour cream
- 1 cup frozen peas (optional)
Instructions
Instant Pot Instructions:
- Add broth into Instant Pot. Sprinkle in the rice. Place chicken into the pot. Sprinkle the chicken lightly with salt and pepper. Spoon the cream soup over the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let pot sit for 10 minutes. Move valve to venting and remove the lid.
- Slice or shred the chicken. Stir in the sour cream and the peas.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat broth until boiling. Add it into slow cooker. Stir in the rice and cream soup. Place chicken into the slow cooker. Sprinkle the chicken lightly with salt and pepper.
- Cover slow cooker and cook on low for 3-4 hours.
- Slice or shred the chicken. Stir in the sour cream and the peas.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot or Slow Cooker