Description
An easy Instant Pot dinner made with tender chicken thighs, buttery rice, mushrooms and French onion soup.
Ingredients
Scale
- 1/2 cup water
- 1 (10.5 oz) can Cambells french onion soup
- 4 oz sliced mushrooms
- 1 cup converted rice
- 16 oz boneless skinless chicken thigh, cut into bite size pieces
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 4 Tbsp butter
- 1/2 cup shredded parmesan cheese
Instructions
- Pour water and soup into Instant Pot. Add in the mushrooms evenly on the bottom of the pot. Sprinkle the rice over the mushrooms. Place chicken over the top evenly. Sprinkle the chicken with salt, garlic powder, onion powder, paprika, pepper and parsley. Cut the butter into 8 pieces and scatter it in the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes. Move valve to venting and remove the lid.
- Sprinkle the parmesan on top and let it melt.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot