Ingredients
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1 1/4 pounds boneless skinless chicken breast, cut up (about 1 1/2-inch piceces)
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1/2 teaspoon onion powder
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3/4 cup uncooked long-grain white rice
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1/2 cup shredded Cheddar cheese
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1 1/3 cups Swanson® chicken broth or water
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1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
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3 cups fresh small broccoli florets
Steps
1
Season the chicken with salt and pepper. Layer the chicken, onion powder, rice and 1/4 cup cheese in a 6-quart Instant Pot®. Pour the broth over the cheese and spoon the soup on top (the order is important, so don't stir until after the cooking is done).
2
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
3
Add the broccoli and stir well, then sprinkle with the remaining 1/4 cup cheese. Close the lid and let stand for 10 minutes or until the rice is tender and the broccoli is tender-crisp. Season to taste.
Comments
Recipe provided by Campbells® and Instant Pot®