Yes! You can use white rice, brown rice, jasmine rice, or whatever type of rice you wish for this recipe. Stir together one last time before serving. Step 8 – Rest and serve – Let the cream of mushroom soup chicken and rice casserole sit for approximately 5 minutes to let the rice absorb any excess liquid. Carefully remove the lid and stir everything together. Once the pin drops down, the lid is safe to open.

After the 5 minute natural release, carefully flip the valve to VENTING and let the remaining steam escape.

Step 7 – Vent and stir – When the timer goes off press CANCEL and let the pot do a natural release for 5 minutes. Set to HIGH pressure to cook for 5 minutes. Step 6 – Lock and pressure cook- Lock the lid in place and turn the valve to SEALING. Do NOT stir the rice in, but do press it down gently to make sure it is all in the liquid. Step 4 – Add soup and chicken – Press CANCEL to end the sauté mode and then add the condensed cream of mushroom soup to the pot, then add the chicken pieces on top. If there are any browned bits left on the bottom of the pan, use the liquid to help you scrape them up. Once they are added, pour in the chicken broth. Step 3 – Add seasoning, mushrooms, and broth – Add the salt, the package of seasoning from the wild rice mix, and the canned mushrooms to the vegetables and stir together. Use your spoon to scrape up the browned bits from the bottom of the pan as the vegetables cook. Step 2 – Cook the veggies – Add the onions and celery to the pot and cook for approximately 5 minutes or until the onions soften and turn translucent. Finally, remove the chicken from the pot and set aside. When the oil gets hot, add the chicken breast pieces and cook until browned on all sides. Step 1 – Brown the chicken – To start, set the Instant Pot to SAUTE and add 2 tablespoons of olive oil. Here’s what you need to do to make this delicious casserole in the 6 quart Instant Pot.

Ninja chicken and mushrooms recipe