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.

bowl of Instant Pot Cream of Mushroom Chicken and Wild Rice

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 to make Instant Pot Cream of Mushroom Chicken and Wild Rice

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.
Instant Pot Cream of Mushroom Chicken and Wild Rice made in less than 30 minutes

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.

how to make Instant Pot Cream of Mushroom Chicken and Wild Rice

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.

holding a black bowl of Instant Pot Cream of Mushroom Chicken and Wild Rice

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.

Instant Pot Cream of Mushroom Chicken and Wild Rice in two black bowls

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Servings: 8
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

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.

Ingredients

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

Serving: 6ounces, Calories: 225kcal, Carbohydrates: 21g, Protein: 17g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 904mg, Potassium: 358mg, Fiber: 1g, Sugar: 2g, Vitamin A: 22IU, Vitamin C: 3mg, Calcium: 11mg, Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: American
Keyword: chicken and rice, cream of mushroom soup, instant pot