Ingredients

The following ingredients have 4 Servings
  • 1 1/4 lbs boneless (skinless chicken breasts, cut up (about 1 1/2 inch pieces))
  • 1/2 tsp onion powder
  • 3/4 cup uncooked long-grain white rice
  • 1/2 cup shredded Cheddar cheese
  • 1 1/3 cups Swanson® Chicken Broth (or water)
  • 1 can Campbell’s® Condensed Cream of Chicken Soup (10 1/2 ounces )
  • 3 cups fresh small broccoli florets

Instruction

  • 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).
  • 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.
  • 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.