This easy and healthy recipe for Instant Pot Wild Rice, Chicken and Mushrooms Casserole is simple to make all in one pot. I love using my Instant Pot (pressure cooker) for fast meals! This gluten free recipe is creamy with cheese and sour cream.
This is one of those meals that is really quick to make and since it's all in one pot the clean up is super simple too. I like to use fresh mushrooms in this recipe, but you could easily substitute those for canned or frozen mushrooms.
If you are looking for more instant pot recipes try my Gluten Free Instant Pot Chicken & Dumplings, my Instant Pot Beef and Vegetable Soup, my Gluten Free Instant Pot Chili Mac and Cheese or my Instant Pot Beef and Bean Burrito Casserole.
You can find all of my instant pot recipes here: The Best Gluten Free Instant Pot Recipes
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Instructions
In your Instant Pot add the wild rice, chicken broth, butter, mushrooms, onion, sea salt, pepper and thyme. Cook on manual for 15 minutes. Let the pressure release naturally.
When the pressure is released carefully take off the lid and add the canned chicken, sour cream, milk, cheddar cheese and sliced almonds. Stir the ingredients thoroughly.
Serve this hot topped with extra shredded cheese if you would like.
Supplies
Frequently Asked Questions
Yes! I like to cook the rice before adding dairy to the meal. I cook the rice along with liquids (I like to use broth), veggies and meat that need to be cooked.
Then after the Instant Pot has naturally released pressure I add the sour cream, milk and cheese. Adding these items after everything is cooked will prevent it from burning on the bottom of your Instant Pot.
No. You should never try to open your Instant Pot while it's still under pressure. For this recipe you will add your ingredients, set the Instant Pot to manual pressure for 15 minutes and then let the pressure naturally release.
To naturally release the pressure means you don't move the steam valve. You can unplug your Instant Pot or leave it on low while the pressure naturally releases.
If you manually release pressure for this recipe your rice likely won't be cooked all the way. The food in your Instant Pot will continue to cook while the pressure is naturally releasing.
You can use either of these sizes. I personally have an 8-quart instant pot for making larger recipes.
You can't use an instant smaller than 6-quarts for this recipe. You would overfill the instant pot and it won't cook properly. It would likely give you can error or warning and not cook at all if it's overfilled.
Yes. You can used leftover cooked chicken for this recipe. I wanted this recipe to be fast so I used canned chicken.
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Instant Pot Wild Rice, Chicken and Mushrooms Casserole
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
This easy and healthy recipe for Instant Pot Wild Rice, Chicken and Mushrooms Casserole is simple to make all in one pot. I love using my Instant Pot (pressure cooker) for fast meals! This gluten free recipe is creamy with cheese and sour cream.
Ingredients
1 cup Wild Rice
1 ½ cups Chicken Broth
¼ cup Unsalted Butter
1 - 12 ounce container fresh White Mushrooms, chopped
1 medium Yellow Onion, diced
½ tsp. Sea Salt
½ tsp. Coarse Ground Black Pepper
1 tsp. Dried Thyme
1 - 12.5 ounce can Chicken, drained
1 cup Sour Cream
½ cup Milk
1 cup Cheddar Cheese, shredded
⅓ cup Sliced Almonds
Instructions
In your Instant Pot add the wild rice, chicken broth, butter, mushrooms, onion, sea salt, pepper and thyme. Cook on manual for 15 minutes. Let the pressure release naturally.
When the pressure is released carefully take off the lid and add the canned chicken, sour cream, milk, cheddar cheese and sliced almonds. Stir the ingredients thoroughly.
Serve this hot topped with extra shredded cheese if you would like.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Meals
- Method: Instant Pot
- Cuisine: Gluten Free
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