CAMPBELLS THAI CHICKEN RECIPES

Name: Easy Chicken and Rice
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 1 1/4 lbs boneless (skinless chicken breasts, cut up (about 1 1/2 inch pieces)); 1/2 tsp onion powder; 3/4 cup uncooked long-grain white rice; 1/2 cup shredded Cheddar cheese; 1 1/3 cups Swanson® Chicken Broth (or water); 1 can Campbell’s® Condensed Cream of Chicken Soup (10 1/2 ounces ); 3 cups fresh small broccoli florets

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EASY CHICKEN AND RICE – INSTANT POT RECIPES

Easy Chicken and Rice – Instant Pot Recipes image

Looking for a recipe for chicken and rice? Our Instant Pot® Easy Chicken and Rice makes comfort food easier than ever to prepare. All you need are a few ingredients that you probably have on hand plus our cream of chicken soup to bring the flavor. The Instant Pot® locks the flavor and moisture into this one-pot meal for an easy chicken dinner. For perfect results be sure to layer the ingredients as directed in the recipe.

Provided by Campbell's®

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/4 lbs boneless (skinless chicken breasts, cut up (about 1 1/2 inch pieces))
1/2 tsp onion powder
3/4 cup uncooked long-grain white rice
1/2 cup shredded Cheddar cheese
1 1/3 cups Swanson® Chicken Broth (or water)
1 can Campbell’s® Condensed Cream of Chicken Soup (10 1/2 ounces )
3 cups fresh small broccoli florets

Steps:

Season the chicken with salt and pepper. Layer the chicken, onion powder, rice and 1/4 cup cheese in a 6 quart Instant Pot®. Pour the broth over the cheese and spoon the soup on top (the order is important, so don't stir until after the cooking is done).
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
Add the broccoli and stir well, then sprinkle with the remaining 1/4 cup cheese. Close the lid and let stand for 10 minutes or until the rice is tender and the broccoli is tender-crisp. Season to taste.

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