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My mom used to make a recipe with chicken and rice in the oven that had cream of mushroom soup. I loved the consistency of the creamy rice in that recipe. But today I wanted to make a version that didn’t have any cans of cream of soup in it. It turned out creamy and delicious and didn’t take too much effort at all!
The key to getting the creamy rice consistency in this recipe is using the arborio rice. Arborio rice is a short-grain rice that’s typically used in risotto recipes. Arborio is known for its creamy texture. Because of its high starch content, this rice has a starchy taste and absorbs the flavors it is cooked with very well. You can find arborio rice in your grocery store next to the other rices. It costs about double but it is worth it! I like to buy mine in the bulk section at Winco and get exactly how much I need.
I used boneless, skinless chicken thighs because they turn out much more tender and moist than chicken breasts in the Instant Pot. If you end up using chicken breasts I recommend make sure they aren’t too thick or else they might not cook in the 10 minutes of pressure cooking time.
I love mushrooms so I included them in my recipe. However if you are not a fan (uh, my kids) then you can leave them out. The same goes for the kale. Although you could substitute spinach for kale, if you prefer.
Remember your Instant Pot will take about 10 minutes to reach pressure.
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