Chicken and Brown Rice in Cream of Mushroom Soup

(from home4edu’s recipe box)

Instant Pot method. I took the recipe I found and adjusted to what I wanted. As usual. The first time I made it, I didn’t have the fresh mushrooms like I thought I did, but I had artichokes! Use the liquid from the jar to saute/heat the onions and artichokes, and you can skip the 1T of olive oil.

Source: https://www.superhealthykids.com/recipes/all-in-one-instant-pot-chicken-and-brown-rice/

Prep time: 15 minutes
Cook time: 25 minutes
Serves 8 people

Categories: Main Dish

Ingredients

  • 1 medium onion
  • 3 clove garlic
  • 2 cup mushrooms, brown, Italian, or Crimini (or 1 8oz jar of marinated, quartered Artichokes)
  • 2 cup brown rice, raw
  • 1 tablespoon olive oil
  • 2 cup chicken broth, low-sodium
  • 2 pound chicken thigh, boneless, skinless
  • 1/8 t salt
  • 1/8 t black pepper, ground
  • 1/4 t crazy salt
  • 1 carton (12 oz) soup, cream of mushroom, condensed (I use Pacific Foods brand)
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon thyme, fresh
  • Optional:
  • 2 cup carrots, baby
  • 1 cup frozen lima beans
  • OR mix and match your favorite veggies

Directions

  1. Push “saute” button on Instant Pot. While it heats, dice onion, mince garlic, and chop veggies (if adding veggies).

  2. Let rice soak in warm water while preparing everything.

  3. When pot says “HOT,” add oil to pot and saute onions for 3 minutes. Then press “cancel” to turn the saute setting off. (if using artichokes, see comments.)

  4. Drain rice.

  5. Mix (veggies), garlic, rice, and broth into the pot. Place chicken on top, salt, pepper, and crazy salt, then cover with cream of mushroom soup (homemade is preferable) and Worchestershire sauce.

  6. Place 8-10 small sprigs of thyme on top. (this is opt.)

  7. NOTE: chicken breasts also work well, just make sure to cut them in half so they’re not too thick.

  8. Seal the Instant Pot, close the vent, and press “manual.” Use the “pressure” button to toggle to high pressure. For brown rice: set the time for 22 minutes. For white rice: set the timer for 18 minutes. After 10 seconds the pot should register that it has begun the pressurizing process.

  9. Once the pot is done cooking, allow the pot to go through Natural Release for 5 mins. then open the vent (keep your hand out of the path of the steam) to quick release the pressure. This should take about 2 minutes.

  10. Once pressure has released completely the pot is safe to open.

  11. Remove thyme sprigs (keeping leaves when possible). Stir pot to mix in any extra liquid. Serve warm.

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