Instant Pot Cream of Mushroom Chicken and Rice
Instant Pot cream of mushroom with chicken and rice is a perfect weeknight dinner. This cozy casserole comes together quickly and in one pot for easy prep and clean up.
We love a good chicken and rice dish and this Instant Pot cream of mushroom chicken and rice is one of our favorites. It’s great for dinner and stores easily so no worrying about leftovers.
Chicken with mushroom soup and rice is an easy weeknight dinner recipe you can throw together in a few minutes, lock the Instant Pot lid in place, and in practically no time you have a cozy, comfort food dinner!
We are all about quick and easy comfort foods and the Instant Pot is perfect for those. I make a cheesy shrimp casserole, Instant Pot beef stew, and Instant Pot lasagna all of the time and they are always big hits.
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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. You can also buy raw chicken tenders, but will still need to cut them smaller for the correct cooking time.
- 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.
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.
Step 3 – Add seasoning, mushrooms, and broth – 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.
Step 4 – Add soup and chicken – Press CANCEL to end the sauté mode and then add the condensed cream of mushroom soup to the pot, then add the chicken pieces on top. Do NOT stir.
Step 5 – Add rice – 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 6 – Lock and pressure cook- Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure to cook for 5 minutes.
Step 7 – Vent and stir – 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.
Step 8 – Rest and serve – Let the cream of mushroom soup chicken and rice casserole sit for approximately 5 minutes to let the rice absorb any excess liquid. Stir together one last time before serving..
You can do so much with chicken and rice. It’s all about the seasonings and mix-ins!
For example, in this dish we’re using a creamy mushroom base and adding some extra mushrooms.
In our cheesy Instant Pot chicken and rice with broccoli, we add lots of cheddar cheese and a little green with some broccoli.
Our Instant Pot Jambalaya spices things up with tomatoes, peppers, and creole seasoning.
There are lots of ways to change up your dish. You can add any seasoning or spice to give it that extra kick you’re looking for.
Yes, technically you can cook rice and raw chicken together. However, I prefer to take the safer route and sauté the chicken before cooking so that the outside is cooked before the rice is added. The chicken will finish cooking in the pressure cooker with the rice.
Yes! You can use white rice, brown rice, jasmine rice, or whatever type of rice you wish for this recipe.
However, you will miss out on that flavorful seasoning packet that comes with the wild rice blend.
If you use a different type of rice, we recommend adding 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/2 teaspoon black pepper to up the flavor in the dish.
How to Store It
Allow the chicken and rice to cool completely. Scoop the leftovers into a sealed airtight container.
You can keep it in the refrigerator for about 3 to 4 days. 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 or skillet and then adding chicken and rice. Heat over medium heat until warmed through.
To freeze, allow it to cool completely and then place in a sealed gallon freezer bag with as much air squeezed out as possible.
It will last in the 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 or skillet and then adding chicken and rice. Heat over medium heat until warmed through.
Looking For More Instant Pot Recipes?
- Instant Pot Chili
- Instant Pot Hoppin John
- Instant Pot Low Carb Butter Chicken
- Instant Pot Corned Beef and Cabbage
- Instant Pot Salsa Chicken
- Instant Pot Cream of Mushroom Chicken and Wild Rice
- More Instant Pot Recipes…
Instant Pot Cream of Mushroom Chicken and Rice
- 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.