1 ¼ lbs boneless, skinless chicken breast, cut up (about 1 1/2-inch pieces)
½ tsp onion powder
¾ cup uncooked long grain white rice
½ cup shredded Cheddar cheese
1 ⅓ cups Swanson® Chicken Broth or water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
3 cups fresh small broccoli florets
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.
Ingredients
1 ¼ lbs boneless, skinless chicken breast, cut up (about 1 1/2-inch pieces)
½ tsp onion powder
¾ cup uncooked long grain white rice
½ cup shredded Cheddar cheese
1 ⅓ cups Swanson® Chicken Broth or water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
3 cups fresh small broccoli florets