When I saw that Elise had written a savory, creamy chicken casserole recipe made with mushrooms, sherry, and sour cream, I immediately thought of adapting it to the Instant Pot.
Video: How to Make Instant Pot Chicken and Rice
How to Make Chicken and Rice in the Instant Pot
Not only does cooking this casserole in my Instant Pot require fewer dishes, but it gets dinner on the table in under an hour. I also love that you can just “set it and forget it” in the pressure cooker. This adaptation keeps the same flavors of Elise’s original recipe, but I made a few little changes to make sure it turned out beautifully in the pressure cooker. Specifically, I’ve found that casseroles do much better in my Instant Pot when the meat is on the bottom and the rice is layered on top. This way, the rice doesn’t burn before the chicken is cooked through (this also makes cleaning the pan much easier!). I know it sounds opposite of how you’d make a casserole in the oven, but it is foolproof. I also reduced the amount of liquid a bit, since there’s less evaporation with pressure cooking.
New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.
What to Serve With Chicken and Rice
This recipe is total comfort food, a simple meal for chilly fall and winter nights. It’s really a complete meal by itself – you don’t need to serve anything else alongside! It makes four generous servings, and is easily doubled for a larger crowd. You could also add a simple side salad or some roasted vegetables to round out the meal.
Suggestions and Substitutions
So many of you have made this recipe since it was first published! You’ve made some great variations and adaptations over the years. Here are a few favorites:
Swap the mushrooms for another veggie, like diced carrots and celeryFold in some cooked broccoli at the end (if you cook it with the chicken and rice, it tends to get mushy)If you like a creamier dish, add a little more sauceFor a dairy free version, replace the cream and sour cream with chicken broth (lots of people have had success with dairy-free sour cream and non-dairy milks, too!)To add more rice, just add in an equal volume of broth for however much extra rice you’d like to addSkip the sherry? 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!
Want to substitute brown rice? Unfortunately swapping brown rice isn’t quite a straight swap. 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. If you’d really like brown rice, swap out the dairy for water or more broth, and then stir in some sour cream at the end for creaminess.
Storing and Freezing Chicken and Rice
This recipe will keep in the fridge for up to 5 days and can be reheated in the microwave. It also freezes well! Transfer it to individual freezer containers and freeze for up to a month. Thaw in the fridge overnight, then reheat in the microwave.
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If you’re leaving out the sherry, 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!
1/4 cup dry sherry
3/4 cup chicken broth
1/2 cup sour cream
1/4 cup heavy cream
1 1/2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon paprika
For the casserole:
1 tablespoon olive oil
1 medium onion, diced
1/2 pound cremini mushrooms, sliced
2 cloves garlic, minced
1 1/2 pounds (5 to 6) boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
1 1/2 cups long-grain white rice
To serve:
1/4 cup chopped parsley
Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and sauté for 1 more minute. Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid. The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins. The sauce may look a little bit separated when you initially open the pot. Don’t worry, it’s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole. Leftovers will keep for about a week and can be warmed in the microwave.
