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Delicious and easy to make chicken and rice casserole cooked in the instant pot with brown rice and lots of veggies.

(Last Updated On: May 13, 2022)

If you love chicken, cheese, rice, and veggies, then you will love this chicken and rice casserole that is cooked in the instant pot using brown rice. Just put all of the ingredients in the instant pot and walk away until a few minutes before dinner time. Now that’s a nice and simple dinner to make for busy moms and dads.

Cheesy Chicken and Rice Casserole in Instant Pot
Cheesy chicken and rice casserole on a plate with cornbread as a side dish.

Key Ingredients for Chicken and Rice Instant Pot

  • 1 ½ cups of uncooked brown rice
  • 4 cups of water
  • one 10 ½ ounce can of cream of chicken soup
  • 2 teaspoons of chicken flavor bouillon
  • 1 teaspoon of onion salt
  • 1/4 teaspoon of garlic powder
  • one 16 ounce bag of mixed vegetables
  • 6 oz broccoli florets (half of a 12-ounce bag)
  • two 12.5 ounce cans of premium chunk chicken breast
  • 1 cup of extra sharp cheddar cheese
Ingredients for chicken and rice.
Ingredients for chicken and rice casserole.

Step-By-Step Chicken and Rice Instant Pot Instructions With Photos

First, you will need an instant pot, but a slow cooker or another method of cooking would also work, with some adjustments on the time. If you wanted to cook in a slow cooker, do all of the steps the same, and slow cook on high for 6 hours. I like the instant pot because you can have the same meal ready to eat in a fraction of the time.

To get started, add 1 ½ cups of brown rice together with 3 cups of water to the instant pot. If you prefer white rice, that will work just fine too.

Brown rice and water in the instant pot.
Photo of rice and water in the instant pot.

Next, add one 10 and a half ounce can of cream of chicken soup together with the rice and water in the instant pot. Then drain the liquid out of the two cans of the chunk chicken breast, but add just one can to the instant pot.

Note: Only one can of the chunk chicken breast is used at this time, the other can of chunk chicken breast will be added a little later.

Cream of chicken soup and one can of chunk chicken breast is added to the rice and water.
The cream of chicken soup and one can of chunk chicken breast is added to the instant pot.

The next step is to add the seasonings: add 2 teaspoons of chicken flavor bouillon, 1 teaspoon of onion salt, and 1/4 teaspoon of garlic powder together with the chicken rice mixture in the instant pot. Gently stir the mixture together.

Add the chicken flavor bouillon, onion salt, and garlic powder with the liquid ingredients in the instant pot.
Seasoning is added to the chicken rice mixture.

Add the Veggies to the Chicken and Rice

Next, add one 16-ounce bag of mixed vegetables on top of the chicken rice mixture. Then add half of a bag of broccoli florets (about 21). Do not stir ingredients together at this time.

Broccoli and mixed vegetables are added.
Broccoli and mixed veggies.

Add the remaining 1 can of chunk chicken breast on top of the vegetables. Again, do not stir the contents at this time.

The second can of chunk chicken is added.
Add the last can of chunk chicken breast to the chicken rice casserole mixture.

After that, add about 1 more cup of water until the water is at the level of the chicken and vegetable mixture. Slightly stir the ingredients, but try to keep the broccoli towards the top of the instant pot.

Add one more cup of water.
Add 1 more cup of water to the level of the chicken and vegetables.

Time to Cook the Chicken and Rice

Put the lid on the instant pot and then set the timer on manual for 26 minutes.

Set on manual for twenty-six minutes.
Set instant pot on manual for twenty-six minutes.

After the 26 minutes are up, remove the lid and stir the contents. The photo below shows the chicken, rice, and vegetable mixture after it has cooked, but before adding the sharp cheddar cheese.

The chicken rice mixture has cooked for twenty-six minutes in the instant pot.
Chicken and Rice after cooking for 26 minutes.

Next, sprinkle 1 cup of extra sharp cheddar cheese over the top of the cooked chicken, rice, and vegetable mixture, but do not stir at this time.

Put the instant pot lid back on, but do not pressurize it, and let it sit like that for about 10 minutes. The instant pot will still be warm enough to melt the cheese over the chicken, rice, and vegetables. You can check it now and then to see if the cheese has melted.

Add the sharp cheese cheddar then put the lid back on without pressurizing it, then let it sit for ten minutes. Then stir ingredients together.
Add the sharp cheese cheddar, put the lid back on without pressurizing it, then let it sit for ten minutes.

Final Thoughts

After the cheese has melted, stir the mixture together with the chicken, rice, and vegetables. After that, it is now ready to serve.

We have hot cornbread right out of the oven as a side dish with our chicken and rice dinner. So delicious! For dessert, try out delicious chocolate brownies.

Chicken and Rice Instant Pot with Brown Rice
Chicken and Rice Instant Pot with Brown Rice

Chicken and Rice Instant Pot with Brown Rice

Flo
Delicious and easy to make chicken and rice casserole cooked in the instant pot with brown rice and lots of veggies.
5 from 3 votes
Cost $10
Prep Time 10 mins
Cook Time 26 mins
Total Time 36 mins
Course: Dinner, Main Course
Cuisine: American
Servings 6 people

Equipment

Ingredients
  

  • 1 ½ cups brown rice (You can use white rice if you prefer)
  • 4 cups water
  • 1 can cream of chicken soup (10.5 ounce)
  • 2 tsp chicken flavor bouillon
  • 1 tsp onion salt
  • 1/4 tsp garlic powder
  • 16 ounces mixed vegetables (1 bag)
  • 6 oz broccoli florets (half of a 12-ounce bag)
  • 2 cans premium chunk chicken breast (12.5 ounce each)
  • 1 cup extra sharp cheddar cheese

Instructions
 

  • Add the uncooked brown rice to the instant pot.
  • Add 3 cups of water and the can of cream of chicken soup.
  • Drain liquid from the cans of chicken breasts, then put just one of the cans of chicken breast in the instant pot.
  • Add the chicken flavor bouillon, onion salt, and garlic powder. Gently mix together.
  • Add the mixed vegetables and half of the bag of broccoli florets. Do not stir.
  • Add the other can of chicken breast. Do not stir.
  • Add the last cup of water to the level of the chicken and vegetable mixture. Slightly stir the ingredients but try to keep the broccoli towards the top of the pot.
  • Set the instant pot on manual for 26 minutes.
  • After 26 minutes, take the lid off and mix the ingredients a bit, then add the sharp cheddar cheese. Do not stir.
  • Put the lid back on, without pressurizing it, and let it sit for about 10 minutes.
  • The instant pot is warm enough to melt the cheese. Check it every now and then to see when the cheese has melted.
  • After the cheese has melted, stir the mixture to blend the cheese with the chicken, rice, and vegetables.

Recipe Notes

  • If you don’t like brown rice, you can use white rice instead.
  • Cornbread is a delicious side dish with this meal.
Keyword casserole, cheese, chicken, instant pot, rice, vegetables
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