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For this tasty Instant Pot Chicken and Rice Casserole, you will need: - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup long-grain white rice, rinsed and drained - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 cups low-sodium chicken broth - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 cup cream of mushroom soup (or homemade equivalent) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper, to taste - 2 tablespoons olive oil - Fresh parsley, chopped, for garnish

- Instant Pot Chicken and Rice Casserole

Looking for a quick and delicious family meal? Try this Instant Pot Chicken and Rice Casserole Delight that packs flavor and comfort in every bite! With simple ingredients and easy steps, you can whip up a satisfying dish in no time. Discover helpful tips, variations, and storage ideas to make dinner even easier. Click through to explore the full recipe and elevate your weeknight meals with this scrumptious casserole!
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Ingredients
  

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup long-grain white rice, rinsed and drained

1 medium onion, finely chopped

2 cloves garlic, minced

2 cups low-sodium chicken broth

1 cup frozen mixed vegetables (peas, carrots, corn)

1 cup cream of mushroom soup (or homemade equivalent)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped, for garnish

Instructions
 

Sauté the Chicken: Turn the Instant Pot to the sauté setting. Add olive oil and allow it to heat up. Season the chicken pieces with salt, pepper, garlic powder, and onion powder. Add the chicken to the pot and sauté until browned, about 5 minutes. Remove the chicken and set it aside.

    Cook Onions and Garlic: In the same pot, add chopped onions and minced garlic. Sauté for 2-3 minutes until onions turn translucent.

      Add Rice and Broth: Return the chicken to the pot. Add the rinsed rice, chicken broth, dried thyme, and paprika. Gently stir to combine all ingredients and ensure rice is submerged in the liquid.

        Mix in Vegetables and Soup: Stir in the frozen mixed vegetables and cream of mushroom soup until well mixed.

          Pressure Cook: Close the lid of the Instant Pot and ensure the valve is set to the sealing position. Select the Manual or Pressure Cook setting and set the timer for 10 minutes.

            Natural Release: Once the cooking time is complete, allow for a natural release of pressure for about 10 minutes. Then, carefully switch the valve to venting to release any remaining steam.

              Fluff and Serve: Open the lid and fluff the casserole gently with a fork. Taste and adjust seasoning with salt and pepper as needed.

                Garnish: Scoop the casserole into bowls and sprinkle with fresh parsley for a pop of color and freshness.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                    - Presentation Tips: Serve in colorful bowls or on a large platter. Garnish with extra parsley and a sprinkle of paprika for added visual appeal.