Servings: 4
1 1/2 cups chicken broth
1 cup converted rice
1/2 tsp dried oregano
1 tsp dried parsley
1/8 tsp ground nutmeg
1/2 tsp black pepper
1 tsp garlic powder
3 boneless skinless chicken thighs
1 (10.5 oz) can Campbell’s cream of chicken and herbs soup
Pour broth into Instant Pot. Sprinkle in the rice. Sprinkle oregano, parsley, nutmeg, pepper and garlic powder on top.
Cut each chicken thigh into 4-6 pieces each. Place the chicken on top of the rice.
Spoon the cream of chicken soup over the top of the chicken. Do not stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Stir and serve.
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