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Instant Pot® Chicken and Wild Rice Chowder

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"When I was a little girl, my mamaw made a chicken casserole which was simple for the time, but comforting. I've converted it into a chowder, and for ease of preparation this uses rotisserie chicken breasts."
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45 m servings 465
Original recipe yields 6 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
  2. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

Nutrition Facts

Per Serving: 465 calories; 24.6 32.1 28 96 1040 Full nutrition

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