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Very good. Does anyone know the nutrition breakdown of this dish? I am trying to use MyFitnessPal to record my food habits.
Hi, Richard! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one.
I made the recipe as directed no changes. Very dry! Not creamy like oven method. I also am not a fan of the taste of the Sherry, if I make again will not use Sherry. I will try some of the other peoples suggestions if I make again.
Thank you for giving us your feedback. Here are a few tweaks that will make your next version more what you’re looking for.
If you like a creamier dish, stir in a little more (a few tablespoons) sour cream or heavy cream at the end.
Not everyone likes the flavor of sherry. If you’d prefer to omit it, increase the broth to 1 cup and add a little splash of red wine vinegar, sherry vinegar, or lemon juice. Just something to brighten it up a bit!
Wow… Very pleasantly surprised by this, especially because of how simple and straightforward it is.
Added 6 strips of bacon I sautéed in my Instant Pot. Removed the bacon, reserved the bacon fat in a measuring cup, and deglazed the IP with some beer I just happened to have on hand. ;) Poured the bacon fat back into the IP and sautéed the onions and garlic in it. (Couldn’t use mushrooms because the kids wouldn’t have eaten it. Too bad. ) I followed the rest of the recipe exactly as written, although I didn’t have sherry, so I used a splash of lemon juice as suggested. Really, really good, and the kids loved it. Will definitely make again… Thank you for this.
Fabulous! Subbed Marsala wine, added carrots and celery, used half and half, only one teaspoon of Italian seasoning, and added water to make sure the rice was covered. Stirred in sour cream after it was done. Will be making again! thanks for sharing.
This is delicious! I used chicken breasts instead of thighs, then increased my pressure cooking time to 10 minutes. It turned out perfect!
For brown rice: 2-step. Precook brown rice by itself for 20 minutes while you prep everything else. Then it will only need the final 5 minutes with the rest of the ingredients.
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 .
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!
Hi there! I think to be on the safe side, add an extra 1/4 cup of water or broth. Let us know how it turns out!
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.
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!
Just what I wanted for dinner! Thank you
My family loves this recipe! I do not use cooking sherry, but add a bit more sour cream to get some more tart flavor.When I make this, four generations of my family all go crazy. From the baby to my almost 90 year old.parents, it’s a huge hit.
This reminded me of one my favorite recipes my grandmother in law(Love you Grandma Dot!) made … she just had some pimentos also. This is an awesome recipe .. i just added a bit more sauce and added some more rice …. Thank You for this recipe !
This was so good and creamy! What would you think about adding some broccoli in as well?
I’m so glad you enjoyed this dish! Broccoli would be delicious in this recipe, and add more veggies too, which I always love. It would get quite overcooked in the time it takes for the rice and chicken to cook through, but you could certainly fold in some chopped broccoli after cooking. I’d steam up a bowl of chopped florets in the microwave for a few minutes (from fresh or frozen) for best results.
Delectable! When doubling the ingredients, should the cooking time be doubled as well?
The cooking time should remain the same when the recipe is doubled. Just make sure that the ingredients don’t fill up the pot more than about halfway — when cooking foods that expand, that’s the rule of thumb!
Absolutely delicious! !! Thank u for sharing.
You’re welcome, Susan!
A lot of casseroles, like this one, call for mushrooms. Unfortunately my husband won’t eat them! Do you have any suggestions for a substitute ingredient?
Hi, Gina! You could swap in another favorite vegetable, like chopped zucchini or bell peppers. This might sound weird, but I think that baked tofu would make a good sub for the mushrooms! It has a similar chewy texture as mushrooms — look for it near the fresh tofu at the grocery store and choose one that has some seasoning. Enjoy!
This was absolutely delicious!! I doubled the recipe; the only thing I think I will change next time is I will triple the sauce and leave everything else doubled. We like things saucy Thank you for this recipe!!!
Hi Corie, You’re so welcome, I’m glad you enjoyed it!
I have a question for Coco. I have made this recipe, which I downloaded from an earlier version. That version calls for 1 cup of rice and cooks for 15 minutes at high pressure. This version, linked to an email I received this morning, calls for 1-1/2 cups of rice and cooks for only 5 minutes. As far as I can tell, everything else is the same. Can you please explain why the difference? I am happy with the smaller amount of rice, but wonder if I am overcooking the mixture–set for 15 minutes, plus 10 min NPR. Do you prefer one version over the other? Thanks for your reply. We really enjoyed this recipe the first time I made it, and it’s cooking in my Instant Pot again!
Hi, Barbara! Emma here, managing editor. We found that the casserole was turning out soupy for some people, so we tried a few tweaks to the recipe and found that the increased amount of rice and decreased cooking time gave us a much better result. However, if you’re happy with the recipe as is, then it’s fine to continue cooking it as you’ve been doing! Thanks for the question!
I have made this several times, replacing the chicken with frozen vegetarian mock chicken pieces. When I don’t have dairy products on hand I have used various non-dairy substitutes with success. I do find with those changes I tend to need to add about 1 extra cup of water to be able to cover the rice with liquid. It has always come out great and makes good leftovers.