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Chicken and rice casserole taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Pressure Cooker Chicken and Rice Casserole

This creamy and cheesy pressure cooker chicken and rice casserole is the perfect comfort food. Juicy chicken breasts cook atop flavorful rice infused with cream of chicken soup and onion soup mix, topped with golden melted cheddar cheese. Ready in just over an hour, this hearty meal satisfies family cravings with minimal effort.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 450 kcal

Ingredients
  

Main ingredients

  • 1 ½ cups Long grain white rice absorbs flavors and cooks perfectly in pressure cooker
  • 2 cans Cream of chicken soup or cream of mushroom soup homemade works awesome if avoiding cans
  • 1 cup Water just enough to help rice cook soft but not mushy
  • 2 cups Milk adds creaminess for rich and cozy casserole
  • 1 batch Homemade onion soup mix or Lipton onion soup mix envelope lifts flavor like nothing else
  • 1 ½ cups Shredded cheddar cheese, divided gooey inside and crispy on top
  • 3 Thick boneless skinless chicken breasts or thighs your choice depending on preference
  • to taste Salt and freshly ground black pepper for seasoning

Instructions
 

Cooking instructions

  • Start by prepping all your ingredients because when you7re ready to cook, you wanna move quick.
  • In a big mixing bowl, stir together rice, cream of chicken soup, water, milk, onion soup mix, and 1 cup of shredded cheddar cheese until everything7s blended well.
  • Season the chicken breasts well with salt and freshly ground black pepper. Don7t be shy here, seasoning helps a lot.
  • Pour your rice mixture into the pressure cooker or a baking dish if you7re switching to oven method, and place the chicken on top of the rice.
  • Make sure that sealing ring is on your pressure cooker lid, then lock it down. Set your cooker to high pressure and cook for about 12 minutes. You7ll hear that satisfying hiss, then the float valve pops up.
  • Use natural slow release for 10 minutes to let everything settle without rushing, then quick release the remaining pressure carefully to open the lid.
  • Sprinkle the last ½ cup cheddar cheese on top and let it melt by closing the lid for a couple minutes or under your broiler for a bit if you want it bubbly and golden.

Notes

Store leftovers covered tightly in the fridge up to 4 days or freeze in airtight containers for up to 2 months. Reheat in microwave or oven with a splash of milk to keep creamy.