Step 1

Press the Sauté button on the Instant Pot and melt the butter in the bottom of the pot.

Step 2

While the butter is melting, season the chicken with garlic salt, pepper, and parsley.

Step 3

Once the butter is melted and the chicken heartily seasoned, add the chicken to the Instant Pot and sear thoroughly on both sides. Don't worry too much about getting it completely cooked; just focus on getting a nice crisp sear on both sides.*

Step 4

Remove the browned chicken to a plate and deglaze the pan with the chicken broth.

Step 5

Add the rice and stir, taking care to make sure that no crispy chicken bits are stuck to the bottom of the pan.

Step 6

Next, add the chicken back into the pot (just lay it on top), along with any juices that might've been released while the chicken was resting.

Step 7

Add the lid back onto the Instant Pot and turn it from Vent to Seal, then cook for 5 minutes with a 10 minute natural release.**

Step 8

Remove the chicken and place on a plate.

Step 9

Stir in sour cream and cream of chicken soup. If you'll be finishing the casserole in the oven, first transition the rice mixture to a greased casserole dish, then top the rice with the chicken.

Step 10

Mix the crackers with the butter, then top the casserole with the cracker mixture.

Step 11

Bake in an oven for 15 min at 350, or use an air fryer lid for 10 minutes.