No ImageInstant Pot Chicken and Rice

Did you make it? Rate it!

  1. Suzanne

    Great recipe that can be adapted to what’s in the fridge. No cream or sherry so I added more broth, a touch of lemon, Greek yogurt and a splash of milk. Not quite enough mushrooms so added carrot and celery. The amount of liquid for the sauce ended up being 1/4 cup extra but the end result was just right. I loved it as is, my husband thought it needed more flavor and added some BBQ sauce .

    xxxxxyyyyy

  2. UESGirlie

    I didn’t make this yet but will very soon! I’d like to make this with a brown rice blend that uses a 1 cup rice 1 3/4 cup water ratio and cooks for 45 minutes on the stovetop. Any suggestions on how to update the liquids and cook time for this kind of rice? Thanks so much!

    Show Replies (1)
  3. Marty

    Great recipe. Only suggestion is waiting until end to add sour cream. It turns out a bit “gluey” otherwise. Adding it once it’s cooked makes it much creamier and better for leftovers.

  4. Sara

    This was delicious! I wasn’t sure what to expect but I really wanted an all-in-one IP dish that used the chicken thighs in my fridge, and I trust SimplyRecipes so I decided to go for it and I’m happy I did! I didn’t have any mushrooms so I just left them out. I wanted to add some additional veggies so I added some diced carrots and celery to the pot on top of the chicken just before I added the rice. I also only had 1/4 cup of sour cream so I replaced the remainder with heavy cream. I also added some chopped frozen broccoli that I had steamed in the microwave after the dish was done cooking – just stirred it in just before serving. A comforting, easy dish that was easy to adapt to include extra veggies. A little hot sauce at the table sealed the deal on this one – will make again!

    xxxxxyyyyy

  5. Shawn

    Just what I wanted for dinner! Thank you

    xxxxxyyyyy

View More