Instant Pot Chicken Olivia

Name: Instant Pot Chicken Olivia
Ingredients: 2 ½ cups chicken broth; 2 cups brown rice; 2 pounds boneless skinless chicken breasts or thighs (or a combination of both); 2 (10.5 oz) cans Campbells Cream of Chicken Soup; 2 (4 oz) cans diced green chiles; 2 cups sour cream; ¼ cup chopped green onions; 1 ½ cups shredded cheddar cheese

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www.365daysofcrockpot.com

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Servings: 1

Cost: $20.33 /serving

Author : 365 Days of Slow and Pressure Cooking

Ingredients

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2 ½ cups chicken broth2 cups brown rice2 pounds boneless skinless chicken breasts or thighs (or a combination of both)2 (10.5 oz) cans Campbells Cream of Chicken Soup2 (4 oz) cans diced green chiles2 cups sour cream¼ cup chopped green onions1 ½ cups shredded cheddar cheese

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Instructions

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Step 1

Pour broth into Instant Pot. Sprinkle in the rice. Don’t stir. Place chicken into Instant Pot (frozen is fine). Sprinkle the chicken with salt and pepper.

Step 2

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes (the brown rice needs the longer cook time!). When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.

Step 3

Place chicken on a cutting board and shred or chop.

Step 4

Scoop the rice into the bottom of a 9×13 inch baking dish or 2 8×8 inch baking dishes.

Step 5

Add the chicken on top of the rice evenly. Sprinkle with salt and pepper.

Step 6

In a large bowl mix together the cream of chicken, green chiles, sour cream and green onions.

Step 7

Spread the mixture over the top of the chicken.

Step 8

Bake for 30 minutes in a 350° F oven. Then sprinkle the cheese on top and bake for 10 more minutes. Serve and enjoy!