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|Course||Dinner, Main Course|
|Browse Category||Poultry, Rice & Pastas, Seven Ingredients or Less|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Broccoli, Campbell’s® Condensed Cream of Chicken Soup, Cheddar Cheese, Swanson® Chicken Broth, White Rice|
|Prep Time||10 minutes|
|Cook Time||25 minutes|
|Passive Time||10 minutes|
Nutrition Values Per Serving : Calories 455, Total fat 14.4 g, Saturated fat 5.1 g, Cholesterol 126 mg, Sodium 997 mg, Total carbohydrate 37.0 g, Dietary fiber 0.5 g, Protein 40.4 g, Vitamin A 253 %DV, Vitamin C 55 %DV, Calcium 13%DV, Iron 12 %DV
*Pressure Cook and Manual buttons are interchangeable
Followed the recipe spot on. Rice and chicken both underdone. I would increase the time to maybe 8-10 minutes on the pressure cook.
I tried to double the recipe and before it could start pressure cooking it got the food burn message. Ended up putting on the rice setting which took alot longer to cook but it tasted really good.
Rice was undercooked after following recipe exactly as outlined. Suggest increasing pressure cook time to 9-10 minutes
Followed recipe to a tee kept getting burn warning.
I followed the recipe to the T and like others have stated I got the burn message as well. I did not Stir it the only thing that I may have done differently is rinse the rice where it was wet. I ended up pouring it into a bowl and putting in the oven.
Uncooked rice and chicken and broth and water. Closed the lid and the seal popped up set it on pressure cook and set it for 30 min on high pressure cook . The red button never came to show it pressurized .then it showed the burn message when time was up . Opened it and the chicken was not completely cooked or the rice on top
This recipe is awful. Even cooking for 10 min, the chicken was still raw and rice not cooked. Cooked an additional 10 min , chicken just done, rice still hard.
I had to add 9 min and it was perfect.
Good recipe for a younger person to start cooking. Add your favorite seasonings… Works well with most combinations
6 minutes was not long enough. Rice was uncooked. I had to wait a bit for all steam and then do it again for a few minutes longer and when that was done, the rice stuck to the bottom! 🙁
Frozen chicken or thawed??
About to try this recipe. To anyone who had trouble with undercooking – Did you select High Pressure when using Pressure cook setting? Just asking because I’m not sure whether to add more time or not!
Followed the recipe. Cut the chicken up smaller, use fresh chicken. Cooked 6 minutes like it called for. Ended up using 4 cups of broccoli. The only thing I did different was let it stand at the end after adding the broccoli and cheese for about 15 minutes. Then had more cheese on hand to add once it was dished out.
Wasn’t worth the trouble. Followed directions to the letter. Kept getting “Burned Food” shutting my pot dow each time.
Scraped pot and tried over and over. Added additional 42oz beef broth and floated rice, chicken and cheese. Still got burnt signal. Gave up and cooked on the stove.
Problem was cheese melted sticking to the bottom. Will not cook cheese in the pot again.
Followed the recipe to the exact detail and it BURNED MY FOOD! This has happened several times with this product! Would not recommend this recipe at all!
Made this exactly as written and my rice and broccoli were too underdone. I tried cooking it for a couple minutes longer and it burned the food. I’m not sure if I can trust recipes from the instant pot website..
This recipe is a freaking disaster. Burn warning, rice burned to the bottom. This was my second meal cooked in instapot. Makes me not a fan of instapot.
I’m surprised at the comments — we followed the recipe as written, used thawed chicken and brown rice — it cooked perfectly and tasted great. It’s a new favorite for us. We’ve had some disasters, but this one was great!
Was worried after reading reviews and almost didn’t make it but already bought everything. It came out great. I made a double batch so I added 4 mins(10mins total) to the cook time. Great flavor!
Why, after reading these reviews, wouldn’t you fix the recipe. I too got burned rice. Makes me question whether the other recipes in your collection are worth trying.
I am really confused by all of the negative comments. I followed the recipe to a tee.. even the part where it says “season to taste”. There were no burn warnings, my chicken, rice, and broccoli were all perfectly done, the dish was flavorful, and nothing stuck to my pot. I’m saving this recipe and will definitely make it again… easy dinner night!
Wow, I can’t believe so many dislikes this recipe! Look at your cook time, 25 minutes! Not 10. It came out great, I substituted carrots for Broccoli.
I had no problem with the recipe at all. Chicken, rice and broccoli were cooked and flavorful.
Not hard to make needs more spice very flat
Don’t waste your time. Recipe is off on cooking times and liquids. 10min natural release and still not done.
To those complaining about the pressure lid issue, that’s a pot troubleshooting issue, not a recipe issue. I’ve found that if I shake the lid, it works perfectly again. The red pressure thing sometimes gets a piece of food in it- as happens with literally every pressure cooker ever.
This recipe is my family’s next favorite go-to, super simple, yummy, and filling. If you double the recipe, obviously you’ll need adjusted cooking times. Recipe isn’t completely clear, usually i’ll do 10 minutes high pressure, 10 minutes release.
I followed the recipe except used frozen broccoli & cauliflower since that’s what I had on hand. I pre-cooked them in the microwave before adding as directed.
Overall we liked the recipe. The rice probably could have been cooked another minute, and I may do as 7 minutes next time. Then the 10 minutes sit time.
When my husband takes a second helping, the recipe is a keeper.
Campbell’s has this same exact recipe on their website, but it has additional notes. Spray the pot with cooking spray before adding ingredients. This recipe is for a 6-quart pot, so if you have an 8-quart pot, increase the broth to 2 cups and the rice to 1 cup. I recommend turning the pot to Keep Warm while letting it sit after cooking instead of just turning it off.
I saw this recipe on Cambell’s site too and wanted to try it, eventhough there were a decent number of bad reviews where people said their instant pit gave them the “burning” notice.
Tried it and followed everything step by step. Much like the other reviews said, our “burn notice” came on and we had to stop using the instant pot. Anyone know why this recipe seems to cause that? We’ve never had this problem before.
I’m going to try it with the pot in pot method using a 3 qt. non-stick liner I ordered set on a low trivet and mixing everything together inside of it, with 2 cups of water in the bottom pot. I use pot in pot a good bit like for grits and things that are so thick they might cause the burn notice.
Using my non-stick IP pot liner,I sauted the chicken thighs in olive oil & butter with chopped white onion (2 batches). Then returned all chicken thigh pieces to IP & followed remaining instructions for layering the remaining ingredients. After the QR I turned the IP off, stirred in the remaining cheese & broccoli & covered for 10 minutes before serving. OMG this was so good! I am sure reheated leftovers will be outstanding.
Seriously perfect! Doubled the recipe because the first time I made it we didn’t have leftovers and we were disappointed. I added an additional 3 minutes for the doubled recipe. You HAVE TO make sure you DO NOT stir before you cook and use cooking spray before you place the chicken in the pot. I also used instant rice and a bit more broth than recommended. My picky eaters are happy again!
I sauteed butter and onions then browned my chicken and followed the recipe. Came out great. Oh I let it warm for 10 minutes after adding the last 2 ingredients.
I have made this several times and it turns out wonderful. We like extra rice so I increase the rice to 1 cup and increase the chicken broth to 1 3/4 cups. I also steam the broccoli for 3 minutes before I add it to the pot.
Overall this turned out pretty well, a classic comfort food dish… I was a little concerned after reading the reviews but I’d already bought all the ingredients (lesson learned). The key is to follow the recipe (for a 6 qt. IP), layer the ingredients and don’t stir until AFTER pressure cooking. THEN let everything REST COVERED. I had no burn warnings, plus tender cooked chicken and rice. I did double the onion powder, add a salt-free spice blend, dried tarragon, and used boneless skinless chicken thighs (just put on the bottom as is with no chopping), and used chicken broth.
I usually don’t review recipes but I’ve made so many amazing meals (lots of great pastas, risottos, soups, and an unbelievable flourless chocolate cake) in the Instantpot that I didn’t want anyone to get discouraged on the first go!
Huge waste of money and ingredients! I’ve tried cooking this multiple times now. I consistently get a burn warning on the instant pot and uncooked rice. Save your money and time and find something else to eat.
This recipe is garbage.
Burn reading kept coming on and I followed it exactly. Tried a second time…same thing. Ended up making frozen pizza instead
got first Instant Pot and have cooked this receipe twice. Followed it exactly and it came out perfect. I did add a little more rice and probably a little more chicken but it was great with the cooking times presented.
Family wants it every week!
If I could leave 0 stars I would. I’ve tried this recipe twice. I have tried adding more liquid than the recipe calls for to hopefully reduce the chance of it burning, but the rice and cheese burn to the bottom before it can even reach pressure and start the timer. This uncooked rice, and a brothy mess