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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.
I printed the recipe and will make it this week. Can i use extra sour cream I stead of the heavy cream?
Hi, Nancy! Emma here, managing editor. I’d increase the amount of sour cream to 3/4 cup and then thin it out with 1/4 cup of milk or chicken broth. Otherwise, I’m afraid it might create a sauce that’s too thick and could potentially burn in the pan or result in under-cooked rice.
When you call for one cup of rice in your recipes are you talking about the cup that is included with the instant pot, which is actually only 180 ml.? Or do you mean a standard size cup!
Hi, Debby! We mean a standard cup size using a 1-cup measure (8 fluid ounces). Hope that helps!
Anyone try this with cauliflower rice for a low carb option? thoughts on how to adjust the recipe for cauliflower rice?
We have a dairy allergy in our house. Think I could eliminate the sour cream and cream and replace with additional chicken broth? Thanks!
Hi, Anna! I’ll let Coco reply regarding doing a straight substitution, but I thought I’d also add that I made this recipe and subbed out the sour cream and heavy cream for dairy-free cream cheese and unsweetened non-dairy creamer. I used about 1/4 cup of cream cheese and thinned it with 1/2 cup of creamer, so that it would be about the same consistency as the sour cream and heavy cream from the original recipe. It worked great!
Yep, I’ve made it this way (1:1 substitution) and it works well!
Would there be any way to sub in frozen chicken breasts, possibly whole? Thank you so much in advance!
I would not sub whole, frozen chicken breasts in this recipe. The time they take to defrost would be far greater than how long the rice needs to cook, so the rice would end up very soft, and the dairy would end up scorching on the pot bottom.
Here’re my best tips for cooking frozen meat in the Instant Pot — I hope you find them useful!
Would it work to premix the sauce, sautée the onion, garlic, mushroom, and chix and then combine everything and freeze to cook later? If so how would the cooking time differ if cooking from frozen? Thank you!!
Hi there! If you want to do some advance prep for this recipe, I’d freeze the chopped vegetables and cut-up chicken on a lined sheet pan in a single layer. Freeze the veggies and chicken solid (~2 hours), then transfer them to separate freezer-safe bags or containers.
You can transfer the baggies to the fridge 24 hours before you plan to cook the recipe. The onions, mushrooms, and garlic can be sautéed together this way, since the freezing will break them down a bit anyway, and the mushrooms will give up their liquid more easily.
I wouldn’t bother freezing the liquid ingredients, since they’d be more trouble to defrost in the Instant Pot — the dairy would likely scorch on the pot bottom as it defrosts if you put in a block of frozen sauce. You *could* theoretically freeze it in an ice cube tray, then defrost it in a bowl in the microwave before using. Just my two cents! I hope that’s helpful!
Can’t wait to try out this recipe. We treated ourselves to an Instant Pot for Christmas and love it! So far, we’ve made from Coco’s book the Italian wedding soup, the leek and potato soup, and the whole chicken with mushroom sauce – all outstanding! Thanks to Elise – and Coco – for these amazing recipes.
Happy New Year to you all!
So glad you’re enjoying the book, Gayle!
I finally made this casserole for dinner tonight and boy was it delish! At a balmy 16 degrees here in NJ this evening it certainly hit the spot. The flavors were earthy and warm and it was so easy. Loving our Instant Pot and Coco’s recipes!!
I, too, would like to make this with brown rice. Is there a modification that would make that work? Thanks.
Hi, Gay! I checked with Coco on this and she says that using brown rice isn’t quite a straight swap, unfortunately. You’d need to increase the cooking time to 25 minutes to make sure the brown rice is cooked through, but the dairy would likely scorch in that time. You could try swapping out the dairy for water or more broth. Let us know how it works if you try it!
I tried that – it was good but a little soupy. Someone suggested I crack the rice in a food processor just a little so the starches have an easier time coming out. Haven’t tried that yet.
I chose this recipe as my first instant pot recipe and we were very pleased with it. Today I went back to review the recipe in my head (always considering tweaks to recipes!) and I discovered a discrepancy. I had printed out the recipe and followed it from my printed recipe. Step 5 of my printed recipe says to set the cooking time to 15 minutes which I followed. However when I looked at the recipe on line it says to set the recipe to 5 minutes. Which is the correct direction for the recipe?
Hi, Ellen! The version that is currently on the site is the correct version. We made a few slight modifications after the recipe was first published last week to address a few issues other readers were having. Glad you like the recipe!