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Instant Pot Cream Of Mushroom Soup Chicken and Rice Dinner

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Chicken and rice in a yellow and green flowered bowl on a gray wood table with a gray towel on the right side and a fork in the bow.

The classic chicken & rice casserole recipe your mom or grandmother made in the ’50s & ’60s, made quick & easy in the Instant Pot. No longer do you have to worry if your rice is underdone or the chicken is overdone.

The Instant Pot is perfect every time. Warm, creamy, filling perfect for hands-free cooking on a busy weeknight. The creamy sauce is delicious over fluffy rice.

How Chicken & Rice was Made in the 50s

My mother, Christene Kirchner, and her sister Lois Epps used to make an easy chicken and rice dish for a quick summer meal. It was one of those Campbell’s soup casserole dishes that were everywhere in the 1950s. 

Early in my married life, I started making this dish but it never seemed to come out right, the rice was either too hard or too soft. Until I discovered I could make this dish hands-free and almost perfect is my Instant Pot.

Chicken chunks in white rice in a yellow and green flowed bowl with a fork on the right side salt and pepper on top of the rice

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Retro Chicken & Rice Casserole πŸ”

If you remember you mixed the raw rice with Campbell Cream of Mushroom Soup, then the same can is full of milk, layer this in a 13 x 9 casserole pan, my favorite is here and put the chicken on top. You bake covered with aluminum foil in the oven at 350Β° for one hour then remove the foil and bake 15 minutes more.

Most of the time when I made the rice was crunchy which happened one night when we had my best friends over for a dinner party. πŸ€¦β€β™€οΈ

Electric Pressure Cooker – Instant Pot Chicken and Rice Dinner

When I first discovered the Instant Pot and electric pressure cooking I found the trick to making this recipe even easier and foolproof.  I can make the rice in the Instant Pot and keep it warm in the oven in a casserole dish.

Then I make the chicken separate in the cream of mushroom soup & milk sauce. This way the rice is perfect and the chicken is perfect. Then all you do is serve it together.

This dish is great in the fall when the leaves are changing as the dish is warm, creamy, and satisfying. It’s also great in the summer when you want to just throw something in the Instant Pot, go back to work out in the yard, or play with the kids and have dinner done in a snap.

(This has even worked for my picky eaters as they love rice and you can always rinse off the sauce from the chicken and have plain chicken with plain rice)

I know your family will love this dish. You will love it also as it is a modern trick to a classic dinner that will remind you of home.

A fork with the chicken and some of the rice up close, out of focus in the background the yellow and green flowered trim bowl on a gray wood table and a gray towel

Items You Will Need for Instant Pot Cream Of Mushroom Soup Chicken and Rice Dinner

How to Make Instant Pot Cream Of Mushroom Soup Chicken and Rice Dinner

If you only have one Instant Pot you have several options. Make the rice first and remove it from the Instant Pot. Transfer the cooked rice into an oven-safe-covered dish and keep warm while the chicken cooks.

The second option is to Cook the rice on the stovetop while the Chicken in the Cream of Mushroom Soup cooks in the Instant Pot.

Our family also likes to make the pre-cooked Uncle Bens Ready Rice in the microwave when time is short and the kids are impatient. The best healthy option is to cook brown rice in the Instant Pot and keep it warm. However, when little ones are hungry and you are in a time crunch the pre-cooked packed will work.

How to Make the Chicken In the Instant Pot

  1. In the Instant Pot add the canned soup, water, and chicken breasts. The Chicken can be thawed or frozen. The more frozen the chicken the longer the Instant Pot takes to get up to pressure. The cooking process does not start until it is at pressure and the lid can no longer move.
  2. Put the lid on, set it to “seal” and set the timer for 15 minutes. Allow releasing of the pressure naturally, about another 10 minutes until the lid can be removed.
  3. Next: Put the rice, water, salt & oil in a smaller pressure cooker set to the rice setting (or high pressure for 4 minutes. If you only have one Instant Pot no problem, just cook your rice on the stovetop like regular.
  4. After the 10 minutes natural release, give the chicken a stir and serve over rice. 
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Instant Pot Cream of Mushroom Soup Chicken & Rice Dinner

Using two Instant Pots or one and a rice cooker make a traditional family dinner quick and easy Chicken & Rice in Cream of Mushroom Soup Casserole in a fraction of the time. Us the mini for the rice.Β 

  • Total Time: 25 minutes

Ingredients

Units Scale
  • 2 cans of Campbell’s cream of mushroom soup
  • 1/2 cup of Water
  • 6 to 8 Chicken Breasts
  • Dash of Salt

For the Rice

  • 2 cups of uncooked rice
  • 2 cups of water
  • 1/4 tsp salt
  • 1/2 tsp olive oil

Instructions

  1. In the Instant Pot add the canned soup, water, and chicken breasts. The Chicken can be thawed or frozen. The more frozen the chicken the longer the Instant Pot takes to get up to pressure. The cooking process does not start until it is at pressure and the lid can no longer move.
  2. Put the lid on, set it to “seal” and set the timer for 15 minutes. Allow releasing of the pressure naturally, about another 10 minutes until the lid can be removed.
  3. Next: Put the rice, water, salt & oil in a smaller pressure cooker set to the rice setting (or high pressure for 4 minutes. If you only have one Instant Pot no problem, just cook your rice on the stovetop like regular.
  4. After the 10 minutes natural release, give the chicken a stir and serve over rice.Β 
  • Author: Crafting a Family
  • Prep Time: 10
  • Cook Time: 15
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American

Nutrition

  • Serving Size: 6

Keywords: Instant Pot Cream Of Mushroom Soup Chicken and Rice

Instant Pot Cream Of Mushroom Soup Chicken and Rice Dinner in green and yellow bowl on gray napkin

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13 Comments

  1. What a great solution. I’ve had that problem with baking the rice as well and never could quite get it right. Your solution sounds just right! Thanks for sharing it!

  2. This is one of those tried and true flavours. I love mushroom soup sauce. I do not own a instapot but will buy one eventually. Everyone seems to love them.

  3. I love the big chunks of chicken! I need to pull out my pressure cooker! Thank you for bringing your delicious soup to Fiesta Friday this week! Happy Fiesta Friday!

  4. Thank you for coming to the Blogger’s Pit Stop,
    Janice, Pit Stop Crew

  5. Jann Olson says:

    Can you believe I have never used or owned a pressure cooker? Sounds like a great meal. I have a recipe for chicken and rice that was my mother in laws that is very similar. But I bake it in the oven. Thanks for sharing with SYC.
    hugs,
    Jann

    1. The recipe I had from my mom was in the oven also, but I always get the rice to undone. This way I good the chicken in the pressure cooker and the rice in my rice cooker, perfect rice and I have my hands free to spend time with the kids. Thank you for your comment~

  6. That is the type of recipe I grew up on (until my dad met my stepmom), so they have a special place in my heart. I still need to find room in my kitchen for a pressure cooker before I can buy one, but I’m loving all the recipes I’m seeing for them right now. Thanks so much for joining us at the #happynowlinkup!

    1. If you do not have a lot of room HSN has a 5 qt one that is not too big. They take up some room to store but well worth the time savings.

  7. Yummy recipe and what a I love the new pressure cooker. Thank you for sharing at Dishing it and Digging it link party.

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