Pressure Cooker Creamy Chicken and Rice Casserole

Name: Pressure Cooker Creamy Chicken and Rice Casserole
Prep time: 10 min
Cook time: 12 min
Ingredients: 2 c chicken (precooked, or 2 med. size boneless skinless chicken breasts cubed); 3 c chicken broth; 1 c water; 1 c carrots (half baby carrots or cut large carrots into thick dials); 1 c celery (optional, cut into 1" pieces); 1 onion (diced); 1 box Rice a roni (chicken or wild rice version, with flavor packet); 1/2 tsp basil; 1/2 tsp parsley; 2 tbsp olive oil; 1/2 c heavy whipping cream (if you want to add creamy element, can be left out)

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Prep Time: 10 minutes

Cook Time: 12 minutes

Servings: 6

Cost: $3.76 /serving

Author : The Typical Mom

casserole chicken creamy

Pressure Cooker Creamy Chicken and Rice Casserole

Instructions

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Step 1

Turn pressure cooker to saute (brown on CPE) and add olive oil, carrots, onions and celery. Cook until onions soften. Turn pot off.

Step 2

Add in all other ingredients EXCEPT heavy whipping cream. This includes the powdered flavor packet included in your box of Rice a Roni, stir.

Step 3

Put pressure cooker lid on and close steam valve as well. Set to pressure high for 12 minutes (timing works for both raw chicken pieces cut into bite size pieces, or precooked diced rotisserie chicken pieces)

Step 4

Do a quick release and lift lid. Can serve now and it is delicious. OR to make it creamy pour in your heavy whipping cream and gently stir in until it is combined well. If it is too thick for your liking, add 1/2 c. of water to thin out. Will continue to thicken as it sits too!

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