Instant Pot Cream of Mushroom Chicken and Wild Rice
Instant Pot cream of mushroom chicken and wild rice is a perfect weeknight dinner. This cozy casserole comes together quickly in one pot for easy prep and clean up.
We love a good chicken and rice dish and this creamy Instant Pot chicken and rice is just like a chicken, cream of mushroom soup, and wild rice casserole my mom made growing up. It’s similar to the cheesy shrimp casserole that I make all of the time.
This is an easy weeknight dinner recipe you can throw together in a few minutes, lock the lid in place and in practically no time you have a cozy, comfort food dinner!
If you love chicken and rice as much as I do you need to try our Instant Pot Jambalaya and Cheesy Instant Pot Chicken and Rice with Broccoli.
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Ingredients You’ll Need
Here’s what you need to make cream of mushroom chicken:
- Olive Oil – You could also use canola oil if that’s what you have on hand.
- Chicken breast – You’ll need to cut the chicken into 1 inch pieces.
- Veggies – You’ll need a white or yellow onion and chopped celery.
- Canned mushrooms – You can use whatever brand you prefer.
- Kosher salt – You could also use sea salt.
- Condensed cream of mushroom soup – Campbells is a great option, but you can use another brand if you want.
- Chicken broth – You can use either regular or reduced sodium.
- Box of wild rice – You need to use wild rice that comes in a box with a seasoning packet for the proper cook time.
New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started!
Instructions
Here’s what you need to do to make this delicious casserole in the 6 quart Instant Pot.
Step 1 – Brown the chicken. To start, set the Instant Pot to SAUTE and add 2 tablespoons of olive oil.
When the oil gets hot, add the chicken breast pieces and cook until browned on all sides. This should take about 5 to 7 minutes. Finally, remove the chicken from the pot and set aside.
Step 2 – Cook the veggies. Add the onions and celery to the pot and cook for approximately 5 minutes or until the onions soften and turn translucent. Use your spoon to scrape up the browned bits from the bottom of the pan as the vegetables cook.
Next, add the salt, the package of seasoning from the wild rice mix, and the canned mushrooms to the vegetables and stir together. Once they are added, pour in the chicken broth. If there are any browned bits left on the bottom of the pan, use the liquid to help you scrape them up.
Press CANCEL to end the saute mode and then add the condensed cream of mushroom soup to the pot and then add the chicken on top. Do not stir.
Finally, add the rice on top. Do NOT stir the rice in, but do press it down gently to make sure it is all in the liquid.
Step 3 – Lock and pressure cook. Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure to cook for 5 minutes.
When the timer goes off press CANCEL and let the pot do a natural release for 5 minutes. After the 5 minute natural release, carefully flip the valve to VENTING and let the remaining steam escape.
Once the pin drops down, the lid is safe to open. Carefully remove the lid and stir everything together.
Finally, let it all sit for approximately 5 minutes to let the rice absorb any excess liquid, stir together one last time, and serve.
Can I Use a Different Type of Rice?
You need to use a boxed wild rice blend that comes with a seasoning packet. We used Uncle Ben’s, but you could use a different brand, including store brand. Other types of rice require different cook times so they are not good options to use.
How to Store It
Before storing, allow the chicken and rice to cool completely. Scoop the leftovers into a sealed airtight container.
You can refrigerate it for about 3 to 4 days.
If you prefer to freeze it, you can. To freeze, allow it to cool completely and then place in a sealed gallon freezer bag with as much air squeezed out as possible.
You can freezer for up to 1 month. Let it thaw in the fridge before reheating.
To reheat, place a single portion in the microwave and set it for 3 to 4 minutes. You could also use the stovetop by adding a ½ cup chicken broth into a pot and then adding chicken and rice. Heat over medium heat until warmed through.
Looking for More Instant Pot Recipes?
- Instant Pot Black Beans
- Instant Pot Baked Potatoes
- Instant Pot Ribs
- Instant Pot Cabbage Roll Soup
- Instant Pot Butter Chicken {Low Carb}
- Instant Pot Meatballs
- Instant Pot Pork Chops with Mushroom Gravy
- More Instant Pot Recipes…
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Instant Pot Cream of Mushroom Chicken and Wild Rice
Ingredients
- 2 tablespoons Olive Oil
- 16 ounces Chicken breast, cut into 1 inch pieces
- 6 ounces Onion, diced
- 4 ounces Canned mushrooms, drained
- ½ teaspoon Kosher salt
- 10.5 ounces Condensed cream of mushroom soup
- 2 cups Chicken broth
- 6 ounces Box Uncle Ben’s Long Grain & Wild Rice Blend
Instructions
- Set the Instant Pot to SAUTE and add 2 tablespoons of olive oil.
- When the oil gets hot add the chicken breast and cook until browned on all sides, approximately 5-7 minutes. Remove from the pot and set aside.
- Add the onions and cook for approximately 5 minutes, or until the onions soften and turn translucent. Make sure to use your spoon to scrape up the browned bits from the bottom of the pan as the vegetables cook.
- Add the salt, the package of seasoning from the wild rice mix (packet only not the rice), and the canned mushrooms to the onions and stir together.
- Pour in the chicken broth. If there are any browned bits left on the bottom of the pan use the liquid to help you scrape them up.
- Press CANCEL to end the saute mode.
- Add the condensed cream of mushroom soup to the pot and then add the chicken on top. Don’t stir.
- Add the rice on top. Do NOT stir the rice in but do press it down gently to make sure it is all in the liquid.
- Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure for 5 minutes.
- When the timer goes off press CANCEL and let the pot do a natural release for 5 minutes.
- After a 5 minute natural release carefully flip the valve to VENTING and let the remaining steam escape.
- When the pin drops down the lid is safe to open. Remove the lid and stir everything together.
- Let it all sit for approximately 5 minutes to let the rice absorb any excess liquid.
- Stir together again and serve.
Nutrition
This sounds amazing and I’m planning on making for dinner tomorrow! My family loves uncle bens wild rice. My question is in the photo it shows the wild rice as the fast cook box. But the recipe doesn’t say anything about that. I have a box of regular. Which one works for this recipe.
Thank you!
I used the quick cook but based on my experience with different types of rice in this kind of “casserole” recipe I think the regular box will work as well without adding additional time.
So delicious and easy!! After pressure cooking, it had a little too much liquid, so I turned on the sauté function for a few minutes and it reduced fairly quickly. Do you think I would be able to use fresh mushrooms and put them with the onion step to cook them?
Definitely! Just saute them until they are well cooked and a lot of the excess moisture has been cooked out. I’m so glad you liked it!
Flavor is outstanding! Will definitely make this again. There was too much liquid after letting it sit for 5 minutes, so I also used the sauté function to reduce it. If I were to double this recipe, would that increase the manual cook time?
You shouldn’t need to add additional time the pot will just take a bit longer to come to pressure.
Would cook time be the same for boneless, skinless thighs ?
If you cut the thighs in cubes, keep the same time. If you’re using whole thighs 7-10 minutes or until the internal temp is 165°F
I’ve never used the wild rice before . I always have regular bens white rice on hand tho. Assuming that would work too ? Sounds delicious I want to try this !
Hi Jennifer, yes white rice will also work.
In addition to this awesome recipe, I used a cup of chopped baby carrots and two stalks of celery chopped. Omitted the salt, as there is plenty of sodium in the Better than Bouillon Chicken broth (2 tsp & 18 oz water) and rice seasoning packet. Used two very large boneless chicken breasts, so we definitely got 4 good servings out of this recipe. This is definitely a 5-star recipe!
If you don’t mind me asking, at what point did you add the carrots and celery?
I added the carrots and celery halfway through the specified time when I sauteed the onion. They were not mushy or overcooked, and were a delicious additive to this meal!