Instant Pot French Onion Chicken and Rice
Instant Pot French Onion Chicken and Rice is a go to weeknight meal for us. Is is a quick cooking dish that would take over an hour in the oven. The flavor is French onion, but in a hearty chicken and rice dish!
Servings: 4 to 6 servings
Ingredients
- 3-4 Boneless-Skinless Chicken Breasts or Thighs*
- Salt (to season chicken)
- Pepper (to season chicken)
- Garlic Powder (to season chicken)
- Onion Powder (to season chicken)
- 1 ½ cups Long Grain White Rice (rinsed very well)
- 1 ½ cups Water
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- 1 Small Onion (Cut in half and thinly sliced in to half rings)
- 2 Garlic Cloves (pressed or finely minced)
- 1 (10 oz) Can Condensed French Onion Soup
- 2 cups Beef Broth
- 2 Tbsp Soy Sauce (low sodium)
- 1 Packet Onion Soup Mix, dry (one envelope)
- 4-6 slices Swiss Cheese (or provolone)
Instructions
- Season the chicken on both sides by sprinkling with the salt, pepper, garlic powder, and onion powder. Set aside.
- Rinse the rice well, until the water mostly runs clear. Strain and add to a 7" or 6" pan (I use one of the ekovana stackable stainless pans). Add the 1 1/2 cups water to the rice in the pan and set aside.
- Turn the pot on Sauté mode (Normal heat). When the display reads Hot, add the oil and butter.
- Add the chicken and brown it a little on both sides. Then remove it to a plate.
- Add the onion to the pot and cook, stirring occasionally, until translucent.
- Add garlic and cook for a few seconds, stirring constantly, until you start to smell it. Careful not to let it burn.
- Add the condensed French onion soup, beef broth, soy sauce, and onion soup mix. Stir well, scraping any brown bits off of the bottom of the pot (deglaze).
- Let the contents heat up and just start to simmer.
- Place the chicken back in the pot, trying not to overlap it by much. It will submerge a bit, and that's okay.
- Add a tall legged trivet to the pot and set the pan of rice on it, uncovered.
- Put the lid on the pot and set the steam release knob to the Sealing position.
- Cancel the Sauté mode and press the Manual (or Pressure Cook) button, then the + or - button to choose 6 minutes. The pot will take several minutes to come to pressure.
- When the cook cycle ends and the machine beeps, let the pot go into a natural pressure release for 7 minutes. Then manually release any remaining pressure. Turn off the pot.
- Turn on oven broiler to 375 degrees F.
- Open the lid after the pin drops and remove pan of rice (careful!).
- Transfer the rice to a casserole dish.
- Lay chicken on top of the rice. Press the chicken down into the rice a little so it is even with the top of the rice.
- Pour the soup mixture from the pot over the chicken and rice. Then lay the cheese slices on top in one layer.
- Set under the broiler just long enough to melt the cheese, not to brown it. You want the cheese creamy, and you don't want to dry out the chicken.
- Serve.
Notes
*Frozen boneless-skinless thighs have worked well for me at the same times. I haven't made this with frozen breasts as I want to cbrown them, and can't when they are frozen.
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Inspired by Buns In My Oven
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Inspired by Buns In My Oven
Nutrition
Calories: 456kcal
