Description
An Instant Pot chicken and rice casserole with a cheddar, potato chip and almond topping.
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced onion
- 2 ribs of celery, sliced or diced
- 1/2 cup diced red bell pepper
- 1 cup chicken broth
- 1 cup converted rice
- 2 cups chopped cabbage
- 3 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1 tsp pepper
- 1 (10.5 oz) can cream of chicken soup
- 3–4 cups chopped, cooked chicken
- 1 Tbsp mayonnaise
- 1/4 cup shredded cheese
- 1/4 cup sliced almonds
- 1/2 cup crushed potato chips
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and celery and saute for 4 minutes. Stir in the bell pepper and saute for 1 more minute.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice evenly. Add in the cabbage evenly over the top of the rice. Add in the lemon juice, mustard, pepper and cream of chicken soup. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes. Move valve to venting and remove the lid.
- Stir in the chicken and mayo. Sprinkle the cheese, almonds and chips on top. If you have an air fryer lid bake for 7 minutes at 300 degrees. If you don’t have an air fryer lid place instant pot liner in the oven and bake at 350 for 15 minutes.
- Category: Chicken
- Method: Instant Pot