Description
A comforting chicken and rice dish made in one pot.
Ingredients
Scale
- 1 large chicken breast (fresh diced into small pieces, precooked, or 10 –12 oz. canned chicken)
- 1 container mushrooms (baby bellas are best, 8 oz. total, cut into fourths)
- 1 lb green beans (fresh, ends removed, cut in half)
- 1/2 small onion (diced)
- 1 tsp garlic salt
- 1/8 tsp pepper
- 1 can cream of mushroom soup
- 2 cups broth (chicken or beef)
- 1 cup white rice (NOT instant, white long grain, uncooked)
- 3/4 cup cheese (shredded, optional)
Instructions
- If using fresh diced chicken add to your pot with a bit of olive oil on sauté and cook until outsides are no longer pink. Then turn pot off.
- Now add your prepared mushrooms, green beans, onions, precooked chicken (if you are using canned instead of fresh), and seasonings into your pot.
- In a separate bowl whisk together your broth and cream of mushroom soup, add this into your pot.
- Sprinkle your uncooked white rice on to the top and do NOT stir, just gently press down into the liquid.
- Close lid and steam valve and set to high pressure for 9 minutes.
- Allow to naturally release pressure for 2 minutes before letting out remaining steam.
- Fluff rice. Add cheese into your pot and stir so cheese melts. Serve!
Notes
- This recipe can be made with canned chicken for a quick meal.
- Adjust the amount of seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg