All-in-one Instant Pot Chicken and Brown Rice

If you’re looking for a great first recipe for your new Instant Pot, this is the one. All-in-one instant pot chicken and brown rice is an easy, balanced one-pot meal for dinner ideas the whole family will love. We love how care-free cooking in the Instant Pot is!

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

It’s easier to carry out your healthy meal plans with an Instant Pot!  I have had my eye on an Instant Pot for a while now. They are kind of magical. You can use one appliance for pressure cooking, slow cooking, rice cooking, yogurt making, steaming, and a few other things I haven’t even tried yet. Pressure cooking is my new favorite way to cook!

One thing I’m figuring out is that there is a learning curve for pressure cooking in the Instant Pot. Recipes will say a meal is “30 minutes” but neglect to mention the time it takes for the pot to build pressure or release pressure. So I am including all that for my fellow newbies.

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

Why we love the Instant Pot and this particular meal

I’ve spent hours pouring over Instant Pot recipes and my user manual. It’s such a new set of techniques to master! But I love this recipe because it uses basic techniques that I’ve successfully replicated more than once!

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We love how low-effort the Instant Pot makes this meal! Chop a couple things, saute the onions (in the pot!), then throw everything in and start it. It’s easy like a crockpot, only you never have to stir it like some slow cooker recipes, and it’s much faster! I the ease of slow cooker style cooking without the worry of leaving a pot on while you’re out during the day.

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

This particular recipe is also great because it’s one-pot. To me, that is a huge win! Since I am probably getting rid of my rice cooker to make room for this appliance, I want to be able to cook everything together when I can. You cook your veggies, brown rice, and chicken all at once!

Speaking of ingredients, we love this recipe because it uses such wholesome ingredients. With brown rice, veggies, and chicken you’re getting in three food groups and filling up on fiber, protein, and vitamins.

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

Step by step Instant Pot chicken and brown rice

Begin by plugging in your Instant Pot and pushing the “Sauté” button. It will then say “30” (meaning it will turn off automatically after 30 minutes), then about 10 seconds later say “ON” which means that it’s heating up. Leave it to heat up while you prep your veggies.

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

Now’s your chance to dice your onion and mince your garlic. If you choose to use full carrots instead of baby carrots or have whole mushrooms, chop them now. Rinse and drain your rice.

You’ll know the pot is ready to sauté when it says “HOT” and gives a little beep. Now splash in a tablespoon of oil and dump in your onion. Sauté about 3 minutes, then pus the “Keep Warm/Cancel” button to turn off the sauté feature.

Dump in your veggies, garlic, rice, and broth. Stir it up a bit. Now layer your chicken on top. I used chicken thighs because they’re tender and provide more iron than white meat, but chicken breasts should work well too. If you do use chicken breasts, just cut them in half if they’re really large so they cook more evenly.

UPDATE: I have used chicken breasts and they work great! I recommend cutting them in half so they’re not as thick and cook more quickly.

Salt and pepper the chicken, pour your homemade cream of chicken (or mushroom) soup. Here’s the recipe I used and love. We definitely recommend homemade over store bought any day!

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

Pour on Worcestershire sauce and top with 8 to 10 sprigs of fresh thyme. If you don’t have fresh thyme, I recommend mixing in about a tablespoon of dried thyme to the rice mixture in the previous step.

Now close and seal the Instant Pot lid and set the valve to closed. Push the “manual” button, then use the “pressure” button to toggle until the “high pressure” light goes on (located just under the display). Now adjust the time to 31 using the +/- buttons.

UPDATE: After making this again, I found that the time can be reduced to around 26 minutes. This saves some time and helps the veggies stay a little firmer. Thanks for the feedback, everyone!

Now you can walk away. But know that your pot will take longer than 31 minutes to cook your meal! Mine took between 15-20 minutes to build up pressure, and then it started counting down. So plan on a little under an hour for your meal to cook.

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

Once the timer goes off, you can either let your pot release pressure naturally or do it manually. Natural release means you don’t do anything and wait to open it for about 15-20 minutes when the pressure has naturally decreased. Manual or quick pressure release is done by switching the vent on the top to open. BE CAREFUL when you do this that your hand is not in the way. The steam will be high powered and hot! It takes about 2 minutes with the quick release.

When your pot is open, remove the thyme stems and stir everything up. You may have what looks like excess liquid at the top, but it will mix in nicely. The mixing also helps to shred your chicken. It will be nice and tender, so stirring is all it takes to shred it! The ultimate all-in-one meal!

All-in-one Instant Pot Chicken and Brown Rice | Super Healthy Kids | Food and Drink

Let us know how you like using your Instant Pot to make Instant Pot chicken and brown rice. We think you’re going to love it!

ALL-IN-ONE INSTANT POT chicken and brown rice

Love the Instant PotMore instant pot recipes:

All-in-one Instant Pot Chicken and Brown Rice

All-in-one Instant Pot Chicken and Brown Rice
4.534
Serves: 8

Ingredients

  • 1 medium – onion
  • 3 clove – garlic
  • 2 cup – carrots, baby
  • 2 cup – mushrooms, brown, Italian, or Crimini
  • 2 cup – brown rice, raw
  • 1 tablespoon – olive oil
  • 2 1/4 cup – chicken broth, low-sodium
  • 2 pound – chicken thigh, boneless, skinless
  • 1/8 teaspoon – salt
  • 1/8 teaspoon – black pepper, ground
  • 1 can (10.75 oz) – soup, cream of chicken, canned, condensed
  • 2 tablespoon – Worcestershire sauce
  • 1 tablespoon – thyme, fresh

Directions

  1. Push "saute" button on Instant Pot. While it heats, dice onion, mince garlic, and chop veggies. Rinse and drain rice.
  2. When pot says "HOT," add oil to pot and saute onions for 3 minutes. Then press "cancel" to turn the saute setting off.
  3. Mix veggies, garlic, rice, and broth into the pot. Place chicken on top, salt and pepper, then cover with cream of chicken soup (homemade is preferable) and Worchestershire sauce. Place 8-10 small sprigs of thyme on top. NOTE: chicken breasts also work well, just make sure to cut them in half so they're not too thick.
  4. Seal the Instant Pot, close the vent, and press "manual." Use the "pressure" button to toggle to high pressure.  For brown rice: set the time for 25 minutes.  For white rice: set the timer for 20 minutes.  After 10 seconds the pot should register that it has begun the pressurizing process.
  5. Once the pot is done cooking open the vent (keep your hand out of the path of the steam) to quick release the pressure.  This should take about 2 minutes.  Once pressure has released completely (the pin drops) the pot is safe to open.
  6. Remove thyme sprigs (keeping leaves when possible). Stir pot to shred chicken and mix in any extra liquid. Serve warm.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 396 20%
  • Fat: 11 g 17%
  • Carb: 44 g 15%
  • Fiber: 2 g 8%
  • Protein: 29 g 58%
  • Sugar: 3 g
written by
Katrina Nelson

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Comments(253)
Margo says:

Followed to the letter…
“Burn” message on every attempt.

Natalie Monson says:

Oh darn! We are so sorry about that because it really is a solid recipe and so delicious!

Ingrid says:

Could you use wild rice?

Alex says:

Can you use white rice instead of brown rice?

Matt says:

After not one, not two, but 3 burn notices I gave up. Totally ruined my evening. Now im up RECOOKING rice as the original rice had raw chicken in it, qnd roasting my chicken thighs that still have bits of soggy rice stuck to them. Not your fault, likely some fault of my own but thoroughly disappointed.

Natalie Monson says:

We have tested this recipe with our team a minimum of 15 times and have yet to be able to repeat the ‘burn shutdown’ some of our readers have mentioned. Would you be able to run us through the steps you took so that we might be able to give some tips to avoid this? Thank you!!!

Rebekah says:

So delicious and easy to make! My kids loved it and since Santa hasn’t brought me an InstantPot yet, I made this without one (with some modeifications) and it was perfect! Thank you for the great directions! Oh, and that cream of chicken soup??!! Aaah I could’ve just eaten that by itself!! I didn’t have any mushrooms so I used a mixture of mushroom and chicken broths and still added the diced onions.
So good!
Thank you!

Debbie says:

Very good! Very versatile. Love the brown rice. I do have one question, how much is a serving? I try and track my macros and calories and have guessed at 1 1/2 cups? Thanks!

Katie says:

This is my favourite instant pot meal. My mom and dad request it every time we go to visit, I always bring a full batch and they eat it for days. I’ve made it at least a dozen times and it has turned out perfect every single time. I change the veggies up depending on what I have in the house, but it is almost always the mushroom, corn and carrots that family requests. My sister got an instant pot *because* of this recipe. I’ve never had any burning!

Natalie Monson says:

We are SO glad to hear it!

Kim says:

Absolutely wonderful! Not sure why it’s burning for some but mine turned out perfectly twice now! Kids ate it all up with requests for seconds!

Drliu says:

Hi! Do you have a suggestion if you don’t want to make this creamy? Could you add more broth or?? Would love to try this recipe! Also has anyone tried it wo rice?

Natalie Monson says:

Creamy like a soup? Yes – I would add more broth for sure! I haven’t tried it with wild rice, but I bet it would be delicious! Let us know if you try it

Jen says:

First ever instapot recipe. Turned out PERFECTLY exactly as written. HAvent eaten it yet, but it smells amazing and just needs to cool a bit. The chicken just falls apart! Can’t wait!

Natalie Monson says:

That is great to hear – we love this recipe!

Britt says:

Burned. You should take this down. From the other comments this is happening to too many people. You’re wasting people’s time, money, and I hate seeing meat wasted.

Natalie Monson says:

We have tested this recipe many times, and it all comes down to the type of rice you use. It is honestly one of our favorite recipes and we make it on a regular basis. I’m so sorry it didn’t work out for you!

sam says:

What would be the time to cook this in a crockpot instead of an instant pot? And would it be recommended to dump all the ingredients and cook?

Natalie Monson says:

You can check out this post for converting recipes from crockpot to instantpot and vice versa. Good luck to you! https://www.superhealthykids.com/the-ultimate-guide-for-making-any-crockpot-recipe-in-an-instant-pot/

shannon says:

This recipe was phenominal… my family killed it..THE ENTIRE POT. LOL Your cream of chicken was divine and healthy and paired so well …
This reminded me of the yummy fall comforting middle of a chicken pot pie so next time I’m making it with buiscuts… thank you…. keeper
Btw 25 min.

Pam says:

Made the recipe. Turned out fine. Used chicken breasts. The carrots were a little mushy. Will use more chicken broth next time.

Kaitlyn Peterson says:

Super great, works as written, but I’ve also done it with frozen chicken breast.

Alexis says:

This was a hit!

Mariah says:

Hello – My husband is not a fan of mushrooms. What would happen if I omit these? What should I replace them with?

Thanks!

It would still be good!

Mariah says:

If i were to omit the chopped mushrooms, how would it affect the recipe?

TIA!

Andrea says:

Hey, I followed the recipe exactly and the pot cane up with a burn notice. This does seem like a small amount of liquid for that much rice. Did anyone else have this problem?

Carolyn H says:

The bottom kept burning on the pressure cooker and forcing the pc to go to warm. Smells delicious, but have had to go out and get something to eat, and finish cooking this on the stove. Anyone else have the bottom burning problem?

Julia says:

This burned for me…my INstant pot doesn’t have a Manuel setting so I pressed pressure cook and then set the timer for 20 minutes. My chicken is raw and my rice is burnt.

Skyla says:

Even your shortened cooking time is really long. I cook chicken from frozen in about 20 minutes in my IP & rice takes about 6 minutes.

Interesting recipe, though. Might try it one of these days.

Randi Mosley says:

I made this and I loved it! I was wondering if you had any pointers for using yellow rice in place of white or brown.

We haven’t tried that! But let me know.

Jessica says:

A year and a half later and I just made this recipe. Perfect and delicious. Used brown rice and chicken tenders. the times listed were exact for me. thank you!

TR says:

We liked this

Carole Delion says:

Stacey Bonderer Hammond says:

Girls loved it. Made a ton. Needs more salt and pepper next time.

Denise Gogola Artibee says:

This was great! I added green peppers and chicken thighs with bones and skin. I was worried that 2 1/4 cups of broth wouldn’t be enough liquid, and admittedly I like brown rice that is extra moist so I added an extra 1/2 cup of broth. It would have been fine either way I think. I have a Power XL pressure cooker so I adapted the instructions slightly. If anyone else needs instructions for an XL, there is no “saute” button, but if you select 25 minutes cook time, the pot starts to heat and you can saute your ingredients before putting adding the rest and the lid on. It will begin the countdown once it reaches full pressure. The chicken turned out great and fell off the bones. Thank you Katrina!

Chris Dimperio says:

Thanks for the recipe, Katrina. I’m going to make this tomorrow, can’t wait. Really appreciate the step by step directions.

Brian B. says:

I’ve only had my Instant Pot for 2 months. This was the second recipe I made with it. I was looking for something on the healthy side and for brown rice in particular. This recipe is now a weekly dish in our house (2 adults)!

I stick to the ingredients and instructions exactly but I try to use more low sodium and low-fat options. I use no-salt added, no saturated fat chicken broth, low sodium-low fat cream of chicken soup, and the lowest sodium Worcestershire sauce (low anyway). I do not add any salt to the recipe. Also, I use 4 small-to-medium carrots (washed and unpeeled) that I cut at add; I think this enhances flavor! (Bagged baby carrots are only cut down rejects, anyway). I’ve also variated the types of mushrooms and they’re always good. Chicken thighs are much more flavorful than breasts for this.

For me, this has come out great each time and we love it! It’s also our regular left-overs night dinner as well. Get out the Mrs. Dash flavors when serving!

Natalie Monson says:

Great feedback! We are so glad you enjoy it!

Julie says:

Can you use a regular pressure cooker? Not an “instapot”?

Natalie Monson says:

Yes – that should work just fine.

Michelle says:

Don’t understand why people are getting a “burn” notice? We have made this exact recipe at least 10 times and always comes out perfect. Tastes great! We have used breast and thighs as well as frozen solid and unfrozen chicken. Always perfect. Don’t stir it people!

Mel says:

Ok- Here’s my thoughts:

I was a bit nervous to try this considering so many people had “burn” notices. My thoughts on that are when they added the cream of chic (homemade or canned), my guess is that they stirred the soup mixture into the pot, rather than leaving it on top. Generally, milk in the IP is a NO-NO…because it will scorch! I was scared to add the milk item and decided to cook the everything in the IP and add the homemade cream of soup once it was all done cooking. It worked just fine, no burning and plenty of liquid. ( I also try and get my chicken to the bottom of the pot). I added frozen peas once it was done cooking.

I cooked for 24 minutes, and the chicken and brown rice were both cooked through.

However, we did not care for this dish. It was kind of bland, and the carrots did not taste good in it. Also, since I was trying to follow the recipe, I decided not to salt and pepper the chicken. That was a mistake. And if I were keeping the recipe, I would plan on browning the chicken, setting aside, and then saute the veggies. Then add the chicken back to the pot.

I really wanted to like this since it was a one pot meal, but just couldn’t. We ate it for dinner but the leftovers will get tossed in the compost.

Paige Knight says:

We loved it!!!!

Denny says:

This looks like a great recipe until you hit the can of condensed soup…how is that aligned with “super healthy kids”? That is a highly processed product with very high salt content.

Megan Hanson says:

Hi there! I tried making this tonight and had the “burn” notification come on. I don’t have a “manual” option on my instant pot, just a “pressure cook.” I put it on pressure cook for 20 minutes and it burned in about 10 and all the liquid was dried up. Thoughts or suggestions? Thank you!

Sara Register says:

David Soul says:

This truly sucked! Rather than savory, this had a bright, tangy, citrus flavor that was at mortal combat with mushroom, carrot and garlic flavors. I cook and the family enjoys all sorts of flavorful, ethnic foods. This was a frankenstein that nobody wanted any part of. Oh, and it’s been impossible to get the Thyme/Garlic/Mushroom smell out of the instapot ever since. UGH!

Tammy says:

I made this last night with cubed chicken breast at high pressure for 26 minutes. It turned out perfect and was delicious!! Thank you so much for this wonderful recipe!

Manuel Aceves says:

Taste was phenomenal. My kids actually loved it but next time I will dice the mushrooms for my picky eater. The only issue (which I expected) was that I had way more than 4 servings. No issues using breast meat either. Pic is after serving 5 people 3 adults and 2 children.

Rooster says:

Set this recipe for delay and came home to burn. This recipe is trash. You need to clean the pot after the sautéed. Ruined our dinner.

Hope says:

Very disappointed in this recipe, with a total WASTE of all organic ingredients too !! ” Burn ” notice !!!

Heather says:

I made this and followed the recipe to a “T” and I got the “burn” 3 times, even after scraping the bottom clean and adding more broth, etc. Had to finish on stovetop. Sad about this, not sure what went wrong.

Carla says:

Hii was wondering if anyone else had a problem with their instant pot saying “burn” when it wasn’t even ready and maybe like 5 mins in to even putting lid on and starting.
Help!
Thank u!

Heather says:

Yes, same exact thing happened to me and I followed the recipe exactly. I ended up having to finish it on the stove and the rice was so mushy. 🙁 The instant pot pan had a layer of hard, dark rice on the bottom and I had to scrape forever to get it off.

KIM says:

This recipe was a hit with my family! Thank you! I used almond milk and whole wheat flour to make the homemade cream of chicken soup. I will probably use chicken thighs next time, but only had chicken breasts on hand this time.

Kathy says:

Hi….made this today…though absolutely delicious…it continuously registered “burn’. I would release the pressure and started over again several times….finally gave up. The chicken at this point was cooked, but the rice was mush. Still tasted very good…so not a total waste,
.

Dianne says:

Has anyone tried this with skinned bone in legs and thighs? If so what is the cooking time and how did it work? This recipe sounds wonderful but I only have bone in chicken.

Marilyn Bartel says:

This is so good. I have made it three times in last two months. Great Sunday Dinner!

Joyce says:

Thank you so much for the recipe… I like to tweak recipes to what I have available and what I can have on my special diet. I cannot have the canned soup, so instead I put in teriyaki sauce over the chicken and I did add a little more broth for the brown rice. I also added broccoli. It turned out delicious..

Laurie Crume says:

Can you tell me how much saturated fat per serving??? This recipe looks Delicious!!! Can’t wait to try!!! Thanks and Have a Great Day!!!! ?

Kate says:

Not sure what went wrong – I tripled the broth, yet it burned. Like really burned, couldn’t even scrape the bottom and keep going with the IP. Trying to finish the cooking in a pot on the stove, but would really like an idea of what went wrong, it seems like it should have been a great recipe, based on the other comments.

Dani says:

Is there a nondairy substitute for the cream soup? We keep kosher and don’t mix dairy with meat/poultry.

Thank you!

Kari R says:

Hi Dani,

There is a link In Katrina’s description above to making your own condensed cream of… soup. I used this basic recipe but used coconut milk beverage, and you could use almond, rice, soy, etc. milk. I think it would be best with a completely unsweetened type. Even unsweetened rice milk can be kind of sweet and would taste weird. I also just used coconut oil without the butter. I added a little garlic salt for flavor. I also sauted some onion and chopped fresh parsley and celery before adding rice flour and the liquids. Excellent flavor and completely dairy free and gluten free.

I loved this recipe!! I added a handful of basil with the thyme aswell as some majarom. I also added 2 bay leafs. I think next time I may add more veggies or serve with a side salad. But overall this was delish!! Thank you for the cold day idea!!

Laura Smith says:

We tried this recipe last night and followed it exactly, and it came out perfectly! This is only the second time we’ve used our instant pot, so all your instructions were so helpful! We used the chicken breasts and cooked for 25 minutes, like the recipe said. Not sure how so many people are burning this or upset when they don’t follow the recipe and substitute things and it doesn’t turn out like it should. We will definitely make this again! I will probably add more seasoning as it was a little bland, but overall great recipe!

Peggy says:

I would like to use breast chicken in this recipe and white rice how do I change the time the amount of water for cooking this recipe

Peggy says:

I would like to use breast chicken and white rice how do I change the recipe and time cooking in the Instant Pot

whippethawk says:

I made this Sunday after church and it was a big hit with my husband who is a picky eater. It was so simple and with little effort but yet amazing and yummy!!!!

Elise says:

Love this recipe, would it work doubled? I use an Instant Pot, wanting to make for a potluck tonight. Would doubling change the cooking time? Thanks!

Jim says:

This recipe is perfect. Thank you!!!!!

Jen says:

When using chicken breasts opposed to thighs, is the cooking time reduced? Other IP recipes I’ve seen for chicken breasts say to cook on high pressure for 10 minutes. I don’t want to do 26-31 mins if it is going to dry out the chicken. Thanks!

Ashley Tucker says:

I just made this recipe tonight and it was wonderful!! I especially love your quick cream of chicken soup! It was simple and perfect for this recipe. We will definitely have his again! Thank you!

Bianca. says:

Hello you gave the caloire count what size portion is it ?

Darlene Riddell says:

thank you so much for explaining the recipe in detail. I just purchased my instant pot and was still not sure what all of the numbers and buttons meant. I read 5 recipes Before finding yours that explained it so well.

Jill Randy Chong says:

Made this tonight. Used only 1 cup of brown/wild rice combo , 1 cup chicken broth, no mushrooms (didn’t have them), FROZEN chicken breasts, cream of mush soup, everything else the same (carrots, celery, spices). Cooked in instant pot for 20 minutes high pressure with quick release. GOOD, GOOD, GOOD! Fed 3 of us with at least 2 lunches leftover.

Denise M. S. says:

Katrina, your instructions were so clear and precise! We used your all-in-one-instant-pot-chicken-and-brown-rice recipe for our very first Instant Pot all-in-one meal, and it came out perfectly! We have the large 8-quart pot, so we added a few additional vegetables to fill the pot up a bit more. We can’t have mushrooms, so we substituted 2 cups of diced (unpeeled) eggplant, because the diced eggplant is similar in constituency to the mushrooms. We also added 1 small red pepper and 1 small green pepper, diced. The rice we used was Trader Joe’s Rice Medley. Thanks so much for a great start to our new Instant Pot!

Jackie says:

Glad you loved it Denise!

David says:

Like many posters here, I want to try this recipe without the hassle of making the cream of chicken soup or using canned soup for this. One suggestion was to use some sort of dairy to replace the liquid in the homemade soup. Has anyone tried this successfully? Would it be an ounce for ounce replacement or is there another adjustment? It seems that many of the ingredients in the homemade soup could just be added to the instant pot with everything else before cooking. I’m really interested in this concept and am hoping someone else has tried this successfully.

Amberly says:

First recipe I’m trying in my instapot. 2 questions: Should the chicken be frozen or thawed? Is the rice instant rice or regular? I also cannot get the adjust button to register less – normal – more.

Natalie Monson says:

We have made the recipe with thawed chicken, but I would be curious if you could use frozen! Also, definitely regular rice. Brown rice has been the best in our recipe testing. Good luck!

Jessica Ford says:

I followed this recipe exactly, but it just didn’t turn out right. It had fantastic flavor, but the rice didn’t quite cook, and stuck badly to the bottom of my Instant Pot. I’m not sure if my IP actually came up to pressure though, because it didn’t let off steam when I turned it to venting. The chicken was cooked though. I ended up adding about a quarter of a cup more water, and some frozen broccoli, and popped it in the microwave.
I’ll definitely try it again. Thanks for a tasty recipe!

Donna Callahan says:

I made this last night and loved it. I want to try it with pasta the next time around. I can’t find any good recipes that are similar to yours. Any suggestions on how to use pasta instead of rice? Thanks!

Jackie says:

HI Donna,

Although this is not my recipe, I would just omit about half the liquid and simply cook the pasta on the stove. You could also cook the pasta a night or two ahead and then it would be ready by simply warming it up. I also like to cook and freeze pasta to use in a pinch! Good luck!

Jerry Olson says:

Have you made any dishes where the chicken is in the bottom and you do the pot in pot recipe for the brown rice
thanks

Jackie says:

Hi Jerry,
No, can’t say that I have. I remember going to a party years ago and that is what the chef had done. I believe they were selling cookware. 🙂

Lorie says:

I have the 6 qt IP with no “manual” button. What button do you press instead?

Natalie Monson says:

Just set it to high pressure for the indicated amount of time.

Georgete says:

How many servings are in this recipe?

Natalie Monson says:

8 servings

Michelle says:

This was delicious! I used chicken breasts and it was not even close to dry!! I had Brussel sprouts, so I used those instead, and I didn’t have thyme, but I just sprinkled some Italian seasoning on the top. I usually never comment on these type of pages, but honestly, I’m kind of shocked by the dislikes and the rude/ negative comments (if you don’t like it…move on!), so I wanted to tell you it was amazing and rock on girl! I’ll be looking for more of your recipes!

LowCalGal says:

This is my 5th IP recipe and I appreciated your detailed instructions for using the Instant Pot. I followed your recipe as written (other than forgetting to add Thyme) and it was delicious. Thank you, Katrina – keep posting more recipes!

Maddy says:

Does the cooking time change if you half the recipe? Thanks!

Heidi says:

We loved it super easy and no problems making it.

MacKenzi says:

Im a little nervous!!! Making this tonight but I only had 1 lb of chicken breasts… I still cut them in half, do you think it will still turn out ok??? I guess there’s no turnin back now! Haha! I’m extremelyyyy excited to eat this though!!!

Leslie Clendenen says:

Easy to make, and I followed the recipe to a T, but everything seemed a little over cooked and my rice burned on the bottom of the Instant Pot. My daughter (18mo) loved it, but my husband and I had to add more seasonings as it was a little bland. I will definitely make this again, but add more seasonings and broth and cook a little less time.

Leigh says:

Hey there! I’ve been steadily trying every lovely recipe for my instantpot for two months straight now!
I love the sound of this recipe but I’ve only got chicken legs. Do you think they would work?

Sarah says:

Made this for dinner tonight. With a few changes. I made 1.5 cups of rice, (decreased the liquid accordingly,) just water as I was out of broth and I also used boneless pork chops instead of chicken.
Both the meat and the brown rice were cooked, it was creamy and satisfying!!! I would make this again. Thanks for the recipe.

I wondered if you had any suggestions as to something I could use next time instead of canned soup?

Natalie Monson says:

Yes! We have a homemade cream of chicken soup recipe that we recommend. it is linked in the recipe 🙂

Gale says:

Oh yeah! Second time I have made with my instant pot. Thank you for the idea of homemade cream of chicken soup. So easy so delicious. Who knew, I stopped using these canned soups years ago, but it was incredibly easy to make, so I followed your recipe and suggestions, came out perfect.
Thank you!

Sam Palmer says:

My instant pot kept saying burn, and here the rice burnt on the bottom. Any suggestions? I followed the recipe and don’t understand what I did wrong. I did use Jasmin rice, maybe that was the issue?

Kim McGowan says:

Tried it tonight using chicken breast and it was delicious!

Sophia Phillips says:

How much is one serving? A cup? Cup and a half?

Deborah says:

Very good!

Nancy Walbek says:

This chicken and brown rice dish was terrific and pleased the family ages 6-72.
I used the homemade mushroom soup and skipped adding mushrooms. The fresh thyme is worth every penny. Next time I’ll double the carrots, add celery and maybe some red bell pepper and after pressure cooking stir in some frozen peas. We like LOTS of vegetables. Remember to start the instant pot about 70 minutes before serving time…it took a long time to come up to pressure. GREAT RECIPE!

Andrea says:

Did you cut the chicken breasts in half like butterflying or in half across length wise. Looks delicious.

Natalie Monson says:

It depends on how thick your chicken breasts are. If they are really thick you could butterfly, otherwise just cut in half lengthwise.

Laura says:

Made this last night and it was delicious! I was a little nervous because it was only my 2nd IP recipe but it was perfection for a cold night. I used 2 large chicken breasts and cut them diagonally (shredded after done cooking) and instant organic brown rice. I only high pressure cooked for 15 minutes because it was instant brown rice and it came out perfect!!!

Mary says:

Very good! I used chicken breast cut in a few pieces. I will be making this again.

Erin says:

Total fail. Ended up with a burnt mess on the bottom of my pot. I used white rice, but there was plenty of liquid. First time this has happened to me.

Jenny says:

Can I make this dairy free?!

Janet says:

As others have asked what adjustments would be needed to remove the cream of chicken soup? We want a healthier version and avoid dairy whenever possible, so the homemade recipe isn’t the answer for us. However, this looks great and we’d like to try it but I’m worried the cooking time and/or liquid volumes will need adjusting without the cream of chicken soup. Thanks!

Natalie Monson says:

You will definitely need to replace the liquid from the soup with an alternative. You could add a dairy free milk – coconut, almond or soy would all be good alternatives. You could also try adding silken tofu as a replacement.

Kari Johnson says:

I love your blog & use many of your recipes for my family of 7. Unfortunately this one was a flop for us! There was not much taste and turned out to be kind of mushy. I tired adding a few seasonings, but it didn’t help. we tossed it and ate cereal for dinner.

Elizabeth says:

The traditional conversion of fresh herbs to dried is 1/3 so 1 tablespoon of fresh thyme should be 1 teaspoon dried thyme, this might help some people out! My family is split on this one. I liked it but my hubby was meh about it.

Patricia says:

Hi Katrina. Trying recipes in my new Instant Pot. I saw yours and thought I would try it. Could I substitute pasta (bowtie or something like that) for the rice? If so, what kind of adjustments to the recipe would I need to do? Thank you. Patty

Natalie Monson says:

Pasta wouldn’t work in this recipe because it would cook too fast and become mushy. You could leave it out and cook the pasta separate and then add it in at the end 🙂

Joie says:

The rice was burned to the bottom
I’m thinking maybe i need more liquid?

Natalie Monson says:

Did you use white rice? Also did you natural pressure release or quick release?

Angie says:

Made this as my first instapot meal. It was OK, but I had to add some extra salt. Possibly because I used low sodium chicken broth and the heart healthy cream of mushroom soup. (I know you recommend home made but I didn’t have time for that)

Amy says:

The cooking time seems excessive. I normally cook 2 chicken breasts (about 1.5 lbs) for only 10 minutes on high pressure, manual release. And it’s always cooked fine. I’ve seen other recipes only cooking smaller cuts of chicken for 5 – 7 minutes.

Heather says:

Totally backfired. I tried this as my first recipe in my new instant pot. I think I need to toss the IP. I got an error message “BURN” When i released the pressure and opened it it was completely scorched on the bottom (black!!!) and the chicken was still raw on top. I used boneless chicken thighs and added some extra vegetables so there should have been lots of liquid. I don’t think the IP can be salvaged.

Natalie Monson says:

So sorry about this Heather! We have cooked and tested this many times, but since it sounds like it has been a problem for a few other people we have updated the times for this recipe and included brown and white rice times.

Alyssa Kelley says:

It was kind of bland

Brittany says:

My instant pot had a burn error with this recipe. Maybe not enough liquid?

Natalie Monson says:

Its possible. Did you use white or brown rice?

Natalie Monson says:

Did you use white rice? Did you natural or quick release?

Jean Lunt says:

I’ve read this three times and still don’t catch when and how I cook the brown rice?
It begins with rinse the rice – which I always do but that’s raw before cooking. When and how do you cook the rice? Can it be done while you’re cooking other things or is it another operation and then is stirred in after it cools???

Thanks

Natalie Monson says:

The rice cooks in with the whole meal. ‘Mix veggies, garlic, rice, and broth into the pot’

Tayma McClain says:

The first time I made it my pot said burn, but it turned out good. The second time I added an extra 1/2 cups of broth and it was perfect!

Tayma McClain says:

The first time I made it the pot said but, but till turned out ok.

Dina says:

What is the best way to cut this recipe in half? We are a family of 2 … love my instant pot but all the recipes I find feed us for a week and that’s not what I want!

Jean Lunt says:

I also want to know about cutting recipes because I need to cook for just 2 people. We are on restricted diets. My instapot is a 3 quart pro. Thanks

Natalie Monson says:

You can cut the ingredients in half and then you will also need to decrease your cooking time by at least 5 minutes.

Meghann says:

I had no idea this wouldn’t work with white rice. Kicking myself right now. Really would have been nice if instead of spending 2 paragraphs going on about how this is the first time you’ve used the Instant Pot, you instead maybe warned people who use the IP because they typically can’t cook and would have NO idea to NOT use white rice. That way maybe you could save them 2 hours of grief when their rice isn’t cooking and another 2 hours of clean up when said rice is completely burnt to the bottom of their once perfect Instant Pot. Incredibly disappointed and wish I had read the comments first to save myself from this nightmare.

Christina Nichols says:

It needed a little “flavor” so I sprinkled with cheese for one meal and added ranch for another. Also, my IP did “burn” the bottom so I had to restart a few times. By the end of all the cooking the rice was more like porridge but the chicken was moist.

Megan says:

I seem to be doing something wrong. I followed the recipe exactly and my instant pot just kept saying “burn” I believe for insufficient liquid. I had to take everything out, the bottom of the pot was burned rice, and ended up cooking the meal on the stove anyway. Did anyone else have this problem?

Natalie Monson says:

How long did you cook it for? And did you use brown or white rice?

marilyn LeMone says:

so far this is the best tutorial of a beginner using the Instant pot!! Thank you!

Cheryl says:

No sodium listed in Nutrition Facts.?

Amy says:

Can you use frozen chicken breasts? If so, does that change the cooking time?

Edie says:

Silly question – do you cook the rice before putting it in?

Kelli says:

Thank you for the detailed instructions! This looks amazing!! I am going to try it today ?

Danita says:

Ok – what did I do wrong? Followed recipe exactly but when I turn pressure on and pot steam valve locked I got five short beeps and “burn” on the display. Help!

Robin Forner says:

This recipe is no good, I tried it twice and it burnt both times. The first time I thought that I used to much and didn’t scrape the bottom after adding the veggies, so I thought I would give it another try. This time I followed the instructions exactly and it still burnt.

Amy Bauer says:

Tasty, fast and easy!

Nickie Saintelot Colman says:

Pretty good. I think I messed up on my InstantPot cook time so I had to cook it twice and use more chicken stock the second time around. I made a vegan cream of chicken soup and used a combination of almond and coconut flour. It tasted pretty good overall.

Amanda Collins says:

Do you cook the chicken first or put it in raw sorry I am new to the IP trend just got mine a few days ago

Natosha Benning says:

Kelsey Everling says:

delicious!

Emily says:

I have a slow cooker, was wondering if I could do the rice separate on the stove top, and if so how would I need to adjust the recipe? Thank you for any advice you can give. ?

Cynthia says:

This was great. I was careful with my dried time due to another comment. I’d say I used 1/2 tsp dried. I tried to keep my carrots and chicken out of the liquid to prevent over cooking, next time I might put the carrots in foil to slow them down a but as they were on the mushy side. I cooked 23 minutes. I also waited to stir in soup until it was done. Will make it again!

Malaney says:

Thank you for sharing this simple, yet wholesome meal. This meal was close to perfect the very first time I tried it and it will soon become a staple in my household. The only slight tweak that I will make is to marinate the chicken so that it holds a litle more flavor. But otherwise, this is a keeper. Thank you!

Regina Talbott says:

Rice and carrots a little over cooked for me I will quick pressure release a little sooner next time. Overall we all enjoyed this quick meal including my picky daughter who doesn’t eat chicken

Kelsey says:

I’m just getting started with my instant pot. I really appreciate all of your details! Can’t wait to try this.

Nicole Akers says:

This was a huge hit, it was easy and quick. I used frozen precut onions and mushrooms. it was a great meal for camping. I use my insta pot for all my camping cooking and it was such a quick clean up.

Tara says:

This was wonderful! Simple and satisfying. My kids even dug in. i’m surprised by those with negative experiences and wonder if their pressure cookers just somehow obliterated it. I did mine on 26 minutes, and though the rice was softer and stickier than we normally like, it was still very tasty and the carrots were just fine. Next time I may try 20 minutes and see how it turns out! Also I would like to experiment with white rice, but likely use 10 minutes. I saw a similar recipe (using chicken and white rice) and the cook time is 10 minutes. Thank you for a great and simple recipe! I bought cheap cheap bone-in chicken thighs and just skinned and de-boned them. Added extra time, but worth it for the cheap price!

Kathleen says:

can I just cut this recipe in half if using the mini instant pot?

Tracy Swift says:

Love it! I had cooked chicken left over so I just added it at the end and stirred it in. The heat of the rice warmed it.

rebecca says:

has anyone tried this using white rice? i’m a broke college student and all I have is white rice.

Patti T. says:

I made this for hubby and I for dinner today and we absolutely loved it! I am loving my Instant Pot also. This meal was simple and delicious. I am so glad that I found this recipe. We love brown rice, I did use boneless pork chops trimmed of fat because it was what I had available. It worked perfectly.

S says:

First Instant Pot recipe I made, super easy and quick. I overachieved and made the mushroom soup from scratch too (based on blog post) online. Could easily add other veggies to this too

Linda says:

This is delicious!

Nikki Ward says:

So good!

Russ says:

Do you use the instant pot measure cup?

Russ says:

When you say 2 Cups of Rice is it the Instant Po

Maggie says:

I found this by searching for what I had on hand–which included frozen chicken thighs. I didn’t have mushrooms, so I left them out, and I used fresh rosemary instead of thyme. What a delicious pot of comfort food! The chicken and rice were both cooked perfectly at 28 minutes. The carrots were a bit mushy, but that was perfect for my one year old.

Liz E. says:

I made this for dinner tonight. It tasted delicious, but I had a couple of issues. I must say I am new to the instapot – this is my 3rd recipe – so I have not figured out all the tricks. I am also single, so I often half recipes so I don’t have to eat them for weeks. I cut this recipe in half exactly and used chicken breasts (so I used two of them). I cut the cooking time down to 24 minutes, but the rice and veggies were mush. It tasted good, but the texture wasn’t great. It also stuck on one side and burned. Generally when I half a recipe, the cooking time is the same. Is the instapot different? Do you have to reduce cooking time if you have a smaller volume of food? Does that make sense? Usually rice takes the same amount of time no matter how much of it you cook, so I didn’t think to adjust the cooking time. Thanks for your help!

Liz E. says:

So after reading all of the other comments…and checking my pantry, I figured out the problem. My rice is white not brown!! I thought it was brown rice but it wasn’t. My carrots were pretty big – I was actually worried they might not cook through. I think the extra liquid must have messed with the veggies. The chicken was perfect. I will definitely try it again and make sure to use BROWN rice.

Jill says:

Do you have a recommendation for making his without the cream of chicken soup?

Jennifer R. says:

Thanks for the awesome recipe! I made your homemade cream of mushroom soup, except I made it with unsweetened cashew milk and it worked great! Also I made this recipe and used frozen chicken breasts and it worked perfectly! The chicken was perfectly done and the brown rice was just cooked. They weren’t huge chicken breasts, so that’s probably why the cooking times worked. I cooked it for 27 minutes and did a 10 minute natural release. Thanks for a great recipe!

Heather Heme says:

I am going to try this tonight. I have just one question. 787 calories per serving seems very high.

Juli says:

That’s what I was going to comment about. That seems like such a high amount of calories for a chicken and brown rice meal.

Jackie says:

Hi Juli and Heather, you are absolutely right! 🙂 I have changed this to 8 servings so the cals have drastically changed. Enjoy!

Kared says:

next time I will add peas, green beans, or broccoli to give it some green color

Amy says:

What brand of brown rice? Was it minute rice?

Misty says:

My 1st insta-fail. Lol. I don’t think it ever came to pressure. It counted down and I let it NR for about 10 mins but no steam released. I tried to add more time but the same thing happened. Only thing I can think of is that I stirred the soup in with the rice. The flavor was good but my carrots were still a little on the firm side.

Tara says:

Have you had any other failures since? I just wonder cuz I’ve only had mine one month, but after 2 weeks, my silicon seal came out during washing and the pin fell out (that shows when it is pressurized), and after that things still kinda worked, but took longer. I returned it to the store and a day later when I was sweeping found the pin and the silicone bit on the floor!!! LOL! Anyway, I bought a different brand the second time which I like better anyway, so it was kind of a blessing in disguise. But it really messed up my cooking for a few days and left me quite confused. It would never seem to come to pressure yet it would count down and still cook! Just didn’t cook as fast and when I went to release, like you, almost nothing to release. FYI, my first one was the Power Pressure XL and the newer one I like more is the Instant Pot!

Jessica says:

Love this recipe! I’ve made it several times now! Today I only did 22 minutes manual pressure and I added peas. I also let my carrots, onions and mushrooms sauté for a pretty long time (while I made the mushroom “soup”) so they were caramelized and amazing smelling. Thanks!

Amber says:

This recipe was a hit in my house. My 18 month old devoured it. My 29 year old boyfriend devoured it. Thank you for the explicit directions as this was only my second time using the Instant Pot. We will definitely return to this recipe.

Jamie says:

We tried this as our first instant pot meal, and it was amazing! I dont like mushrooms so we omitted those, but we did add celery. We also did the chicken breast suggestion. It came out perfect. Next time we are thinking of adding peppers and corn to make a Mexican version.

So glad you enjoyed it. I love the Mexican version idea!! Have fun with the Instant Pot!

Lisa says:

Hi Katrina I just made this recipe for me and my husband tonight and it turned out just great! We love it so much we’re going to dehydrate it and take it with us camping. I really appreciated your helpful directions on how to use the pressure cooker. I look forward to more from you. Thanks again for a great recipe !

So glad you liked it! Dehydrating it for the trail sounds like a great idea 🙂

Kerri Edwards says:

How do you go about dehydrating your meals for the trail? That sounds interesting. Do you need a special dehydrator or would a fruit round dehydrator work?

Melisa says:

Hello! This recipes sounds awesome! I am wondering though, there is just the 2 of us, and my husband does not like eating leftovers. Would this be a recipe that I could easily do for just 2 servings? Thank You!

Hi Melisa! You could cut it in half, but less than that may not work since the Instant Pot needs at least one cup of liquid to work (and the full recipe calls for 2.5 cups of broth). That would make much less — maybe just one or two servings of leftovers for you 😉

Katrina, this looks delicious! I can’t wait to try it. Do you think this would work on the stovetop or in the slow cooker? Yumm, yumm, yumm! Pinned for later reference x
https://missfoodfairy.com/2017/05/26/one-pot-spanish-rice-with-beef

I haven’t tried it in the slow cooker or on the stove top, but I imagine it’s possible. If you find a way, let us know 🙂

Rayna says:

I really want to make this tonight, but I’m a little put off by the fact that one of the ingredients in this “easy” recipe is, in fact, an entire dish that needs to be prepared first! Glad I read through the comments also, about not using white rice and being careful with the cooking time. With regards to the soup, I would definitely use a condensed store bought version. Can you tell me if I need to adjust the recipe using condensed soup as opposed to your recipe for the soup? Thank you for taking the time to share your instant pot experiences with us!

Rayna says:

I just now read over the ingredients again and answered my own question!

No problem – store bought should work just fine. Hope you enjoy!

Sylvia says:

I have been sharing this recipe, so I thought I should come here and let you know how much I like it. I did the shorter cooking time, and think that I will try to cut it back by a few more minutes. It had some of my favorite things – carrots and mushrooms. I did think it was a little bland, so I just added a bit more Worcestershire sauce, and that did the trick. And – it freezes and reheats very well. (I cook just for myself.)

Thank you so much for your kind feedback Sylvia! So glad you’ve loved it and made it your own.

Krista says:

Thank you for the wonderful recipe. I didn’t have chicken, so I made it per the recipe, but with beef and used beef broth and cream of mushroom soup. Turned out fabulous!

Sounds delicious! Thanks for sharing your variation – I’ll have to try that next time!

Linda says:

Before reading the comments and finding out it wouldn’t work for white rice, I used white rice instead of brown. The rice burned on the bottom and was a bit mushy. But….it still tasted great.

Bummer! Yes, for white rice you’d need less time and less liquid I think, so that makes sense. But I’m glad the flavor worked for you!

Kimmy says:

Oops. Mine is in and not pressurizing at all bc I did the same thing. I adjusted liquid ratio and cook time and am using breasts but I have a feeling it’s going to be more burned than I’d hoped. Smells great, though. Still learning on my IP so I’ll use this as a learning experience!

It really is a learning curve! Hope it got to pressure or you figured out how to fix it so it would. Some recipes seem to take longer than others to pressurize – I think bigger recipes and high liquid volumes take up to 20 minutes, so maybe it was just taking a bit!

Lola says:

This recipe really looked good, unfortunately, no one in my family liked it. (A rarity, especially for my teenage son.) He’s a polite kid and would never say that he didn’t like what I cook, but the tell tale sign is when he refuses seconds, or thirds. I can’t understand why because we like each ingredient on its own. I appreciate how you give detailed instructions and I look forward to trying some of your other recipes.

Hi Lola – thanks for your kind words despite it not working for your family. This recipe seems to really work for some people and really not for others – I can’t quite figure it out either! I hope some of the other recipes on the site work better for you. We just posted an Instant Pot Indian dish and a lasagna soup if either sounds interesting to you. Happy cooking!

Kristen says:

This looks so good!!! I’m totally putting it on my menu for the week.

Kari says:

This recipe tastes great and I loved how everything just goes together in the pot. I’ve been looking for dinner recipes with brown rice and was excited to finally find one. I used frozen chicken thighs so I upped the cooking time a bit, but it worked out. And I would add more carrots, but just because I really love cooked carrots and I wanted to eat more of them. Great recipe, great pictures, thank you!

Thanks, Kari! Thanks for sharing how it worked with the frozen thighs. Glad you liked it!

Cheryl says:

You had me until I saw cream of. How can you post this as healthy!??

Totally get that Cheryl! We used homemade “cream of chicken” and encourage readers to as well – a much healthier option! Here’s our version: https://www.superhealthykids.com/how-to-make-homemade-cream-chicken-mushroom-soup/

alesha hoover says:

could you use white rice instead of brown rice? ( hubby isn’t a big fan of brown rice)

Hi Alesha – as the recipe stands, white rice wouldn’t work. White rice has a shorter cooking time and requires a different ratio of liquid to rice. You might be able to get away with it by cutting the chicken into bite-sized pieces and adjusting the time down, but this would be out of my experience so far. The Instant Pot cooking time cheat sheet (http://instantpot.com/cooking-time/rice-and-grains/) says white rice needs about 8 minutes, for reference. Let us know if you find success!

Pey-Jing says:

How many does this recipe serve?

Hi Pey-Jing, the recipe serves about 6 adults pretty generously.

Aimee says:

Have you ever used frozen bone in chicken thighs? Should I increase the cook time and if so would it impact the veggies and rice? Thanks! ?

Hi Aimee – I haven’t tried bone in frozen chicken thighs before so I can’t be certain, but I my guess would be that they will work with the recipe as is. According to the Instant Pot website, they recommend 15 minutes for thighs, so I think even frozen they’ll be done in 30 because you typically only need 5 or 10 more minutes. Just make sure they’re broken up and not in a large chunk.

Kim says:

Have you ever doubled the recipe? If so do I double all the ingredients and leave the cooking time the same?

Hi Kim, I haven’t tried doubling it, but I don’t think it should be a problem. Just make sure you don’t pass the max fill line of your Instant Pot. Yep – just double ingredients and the cooking time will be the same – amount doesn’t affect cooking time, just how dense the ingredients are. It may take a little longer to reach pressure, but cooking time will be the same. Hope this helps!

Susan says:

31 minutes is waaay too long. Unless, you’re cooking for people with no teeth. I even used bone-in thighs, but all the vegetables turned to mush. I opted to skip the cream of chicken (was going to stir in some cream at the end) and added a tiny bit more broth to make up for it. Concept was good, recipe was bad.

Hi Susan – sorry to hear it didn’t turn out for you! I was actually planning to experiment with a shorter cook time the next time I make it to see how it works. Each time I’ve made it my family and guests have enjoyed it, and the veggies haven’t been total mush (I don’t like that either!). Maybe it has something to do with leaving out the cream of chicken, the bone-in thighs and/or the extra broth you added? The size of my carrots and mushrooms were pretty large too, so that might impact cook time. I’ll update if I find a shorter cook time works better!

I just made this for dinner again and tried using less time – this time 26 minutes. It worked, and the veggies were a little firmer. Next time I may even dare to shave off a couple more minutes 🙂 Thanks for the feedback!

Larry says:

Have made twice wife said the most terrible thing she has ever put in her mouth. I have to agree not fit to eat

Hi Larry, Why did you make it a second time than? We’ve had so many people love this recipe, but if the flavors aren’t you thing, you probably shouldn’t make it twice!

Larry says:

Thought I might have messed up the first time so made the second time. Followed the recipe to the letter the first time cut way back on the thyme the second time but that didn’t help . Sorry

Hi Larry – sorry this didn’t work out for you! I’ll look at the fresh thyme measurement again to make sure it’s correct – I used sprigs, but the ingredients list it as a tablespoon which might not equate perfectly. I’ll take the leaves off the sprigs next time I make it and verify the amount. Thanks for your feedback!

Paul Prudhomme says:

I agree. This tastes horrid (but cooked perfectly with 4 big chicken breasts).

Sarah says:

If I don’t have the condensed soup can I just omit? need more broth? how can I make this happen without going to the store 😉

Hi Sarah, good question! I actually used homemade, which requires pretty basic ingredients you probably have on hand: https://www.superhealthykids.com/how-to-make-homemade-cream-chicken-mushroom-soup/
I’m not sure how it would turn out without it – I believe it would be fine, it just would be less creamy and flavorful. If you omit it, perhaps just add a bit more seasoning and a dash more broth. Let us know how it goes!

Jessica says:

If I wanted to make this more of a soup, I could just add more broth, right? Would that make anything else in the recipe wonky? Like the cream of chicken?

I think that is a great idea, Jessica! I haven’t tried it myself, but aside from adding more broth I might add more seasonings so it doesn’t get watered down. Maybe just add some to taste after it’s done cooking? I think the cream of chicken would just make it a creamy soup – yum! I’d love to hear how it goes.

Lindsay says:

Has anyone made this with chicken breast? Hoping my chicken doesn’t come out too dry. Sounds like a great recipe?

Hi Lindsay – I haven’t tried this recipe with chicken breasts yet, so I can’t say for sure (maybe someone else can chime in?). But every time I have cooked chicken breasts in the instant pot in any recipe so far they have come out moist – so I think they should work here too. Will you let us know if you try it and how it goes? Hope you enjoy it!

cynthia says:

Did you do it? I was going to try chicken breasts tonight and wondered if any adjustments are needed.

Lindsay and Cynthia – I just made this again and tried chicken breasts. They worked great! I also found that the recipe works with less time (regardless of breast or thigh) – I used 26 minutes instead of 31. I’ll make a note and update the post. Thanks for the questions!

Carolyn says:

Hi Katrina and thank you for including the nutritional facts for your recipe. I have made it 4 or 5 times and My family and I love it. Now I have just joined weight watchers and need one more bit of info. I need either … How many servings does this recipe make … or How big is one serving. Thank you so much for your help
Carolyn

Cindy E. says:

It says in small print that it makes 8 servings. Hope that helps!

Sharon Burton says:

I am pretty sure 1/8 cup of salt is a misprint. 1/8 teaspoon?

Hi Sharon! Definitely a misprint! Sorry about that and thanks for catching it for us! It’s an 1/8 teaspoon.

Beverly says:

make this last night. it was perfect! just a great comfort meal on a cold winter night. thank you!

I’m so glad you loved it! I agree – perfect for winter nights 🙂

Ruth says:

Would this work in the slowcooker too? (I recently bought one, and yet another device is no option… besides: I don’t mind having it on all day, but don’t have a full hour to make dinner at night)

Hi Ruth, I haven’t tried it in the slow cooker and I am unfamiliar with cooking rice that way. I am a little worried about the rice getting too mushy, but I have seen recipes where it is done on high for 3 hours, so perhaps that would work. If you do try it, just make sure to increase the broth so that you have at least a 2:1 liquid to rice ratio – maybe more. Let us know if you try it and how it works!

Sarah says:

I’ve been afraid of brown rice and chicken because they have such different cook times in the instant pot. This seems like a long time! Does the chicken come out dry and over cooked?

I would love to see more IP recipes!

Hi Sarah, I totally understand your concern! Each time I’ve made it this way the chicken has been really tender – it just falls apart. Using chicken thighs and having the right amount of moisture seems to do the trick!
We’re working on more IP recipes too! Stay tuned 🙂

Linda K says:

I would like to make this tonight, as we are in the middle of the blizzard. I have chicken breast, carrots, broth and rice. I don’t have Worcestershire sauce or cream of chicken soup. First time using my instapot, wondering how I can modify this or if there is a simpler recipe out there for chicken and rice/veggies. THANKS!

Natalie Monson says:

We have a recipe for homemade cream of chicken soup linked on the post that would be a great substitute. You can leave the Worcestershire sauce out and season with salt and pepper as needed. Good luck!

Marie says:

This recipe looks amazing! The problem is I don’t have am instant pot… Do you think there is another I could make it?

Hi Marie! I haven’t tried it outside of the Instant Pot. I imagine you could make it on the stove in a regular pot, but it would require more liquid and longer cooking time. If you try it, I would use 4 cups of chicken broth (and check along the way to add more if needed) and cook it covered on the stove for around 50 minutes or so. But that’s just a best guess – let us know if you try it and what works for you!

Nicole says:

First paragraph – described me perfectly! Thanks so much for such detailed directions & pictures. Still getting the hang of this thing! Looking forward to making this recipe soon! 😀

Thank you for your kind words – and let us know how it turns out!

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Join over 100k + subscribers and get family-friendly recipes, picky-eater strategies, lunch-packing tips and more, delivered each week to your inbox.