This chicken and wild rice casserole is a creamy dish that cooks up in the Instant Pot, making an easy meal!
You’ll love this creamy Instant Pot chicken and wild rice casserole! It’s a hearty, cheesy, comfort food meal!
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I grew up attending my fair share of church potluck dinners, which is probably where my affection for chicken and rice was born.
The southern church ladies knew how to make a mean casserole, and I shamelessly enjoyed them all!
I’ve been experimenting with making these kinds of casseroles over the years, and more recently I’ve been making them in my Instant Pot!
In my opinion, the best Instant Pot chicken and rice recipes are the ones that are super tasty yet super easy to make, and this Instant Pot chicken and wild rice casserole is one of them!
It’s pretty much a marriage between my creamy Instant Pot chicken and rice and my Instant Pot chicken and wild rice soup–so what’s not to love??
If you’re wanting to know how to make plain wild rice with your pressure cooker, check out my Instant Pot wild rice recipe!
More Instant Pot Chicken and Rice Recipes:
- Instant Pot Spanish Chicken and Rice
- Instant Pot Cheesy Chicken, Broccoli, and Rice
- Instant Pot Rice-a-Roni and Chicken
- Instant Pot Teriyaki Chicken and Rice
- Instant Pot Hawaiian Chicken and Rice
- Instant Pot French Onion Chicken and Rice
Why You’ll Love this Instant Pot Creamy Chicken and Wild Rice Casserole
First of all, you’re seriously going to love how easy it is to make this chicken and wild rice–it’s such an easy Instant Pot chicken dinner idea.
I always use Uncle Ben’s wild rice, because it is seasoned perfectly and it just makes my life simple.
Add in some tender chicken and veggies, plus some creamy, cheesy goodness, and you’ve got a hearty and satisfying meal in no time!
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How to Make Chicken Breast and Wild Rice Casserole in the Instant Pot
It’s really simple to make this tasty dinner–all you need is a few ingredients and your Instant Pot!
Ingredients You’ll Need:
- 1 large chicken breast, cut in half (or two smaller chicken breasts, cut in half)
- 2 large carrots, sliced
- 2 ribs of celery, sliced
- 6-oz package of Uncle Ben’s Wild Rice with seasoning packet
- 1 1/2 cups water
- 2 cups homemade cream of chicken soup
- 1 cup shredded cheese, optional (I used Colby Jack)
Chicken and Wild Rice Instant Pot Recipe:
(Full printable recipe is available below)
Combine ingredients. First you’ll add the chicken breast pieces, carrots, celery, and wild rice to the Instant Pot.
Add in the seasoning packet and water, stirring to combine everything well.
Pressure cook. Next, you’ll close the lid and seal the vent. Cook at high pressure for 5 minutes. Allow a 5 minute natural release of pressure before you do a quick release of the remaining pressure.
After you’ve removed the lid, pull out the chicken and shred or chop it as desired, then return it to the rice.
Make it creamy and cheesy. Last, you’ll add in the cream of chicken soup and shredded cheese, stirring everything well. Allow it to sit for a few minutes so the sauce can thicken up a bit, then serve!
Notes and Adaptations for Instant Pot Chicken and Wild Rice:
- I prefer to use homemade cream of chicken soup (or this gluten-free cream of chicken soup) because it is super easy to make and has great flavor. If you prefer, you can use a can of condensed cream of chicken soup (or cream of mushroom soup) mixed with one can of water.
- I like to add some shredded cheese (I recommend shredding it yourself for the best melting)–I used Colby Jack, but you could also use cheddar or Monterey Jack, or omit the cheese all together.
Recommended Equipment:
- Instant Pot or other electric pressure cooker
Instant Pot Chicken and Wild Rice Casserole
This creamy Instant Pot chicken and wild rice casserole is an easy and hearty comfort food!
Ingredients
- 1 large chicken breast, cut in half
- 2 large carrots, sliced
- 2 ribs of celery, sliced
- 6-oz package of Uncle Ben's Original Wild Rice with seasoning packet
- 1 1/2 cups water
- 2 cups homemade cream of chicken soup (see notes below)
- 1 cup shredded cheese, optional (I used Colby Jack)
Instructions
- In the insert pot of the Instant Pot, add chicken breast pieces, carrots, celery, wild rice and seasoning mix, and water. Stir to combine.
- Close lid and set the vent to the sealed position. Select a 5 minute cook time at high pressure using the Manual/Pressure Cook button.
- When the cook time is complete, allow a 5 minute natural release of pressure, followed by a quick release of remaining pressure. Press the Cancel button to turn off the Instant Pot.
- After the pressure has released and the valve has dropped, carefully remove the lid. Remove chicken to a cutting board and shred or chop as desired. Return chicken to the rice mixture.
- Stir in homemade cream of chicken soup and shredded cheese, if using. Allow sauce to thicken for a few minutes before serving.
Notes
- I prefer to use homemade cream of chicken soup because it is super easy to make and has great flavor. If you prefer, you can use a can of condensed cream of chicken soup mixed with one can of water.
- I like to add some shredded cheese (I recommend shredding it yourself for the best melting)--I used Colby Jack, but you could also use cheddar or Monterey Jack, or omit the cheese all together.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 254Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 760mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 16g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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This was delicious. It is essentially the same recipe as baked chicken and rice/no peek chicken, just in the pressure cooker. I used boneless, skinless thighs (about 5) and it turned out fine. I also subbed two 4.6-oz rice-a-roni long grain and wild rice, because the Uncle Ben’s has a slight weird flavor to me. I hadn’t tried the rice-a-roni before, but I liked it in this.
Thanks so much for sharing your tweaks, Megan! I’m glad to hear the Rice-a-Roni worked out and that you enjoyed it! 🙂