Step 1

In an oven safe pan* that fits inside your Instant Pot combine the rice, chicken broth, chicken, parsley, thyme, garlic powder, pepper, salt, ham and cream of chicken soup. Stir.

Step 2

Pour 1 ½ cups of water into the bottom of your Instant Pot. Then place the pan on top of a trivet* with handles and lower the trivet into the bottom of the pot.

Step 3

Cover the Instant Pot and lock the lid into place. Set the manual/pressure cook button to 20 minutes on high pressure. When the time is up let the pot sit for 10 extra minutes and then move the valve to venting. Remove the lid.

Step 4

Turn your oven to broil setting. Use hot pads to remove the trivet and pan from the Instant Pot. Check the rice for doneness (if it’s not quite done you can put it back into the Instant Pot for another 5 minutes). Place the slices of Swiss cheese in an even layer over the casserole. Sprinkle the casserole with the bread crumbs. Place the casserole in the oven under the broiler for about 3 minutes or until cheese is melted and bread crumbs are toasted. (You can also do this step with your Mealthy Crisplid 500 degrees F for 1 minute.)

Step 5

Scoop onto plates and serve.