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This one-pot Campbell's Instant Pot chicken and rice delivers restaurant-quality comfort food in just 30 minutes—no chopping, no fuss, just a single pot that transforms simple ingredients into a hearty, flavorful meal.
The secret lies in pressure cooking, which infuses the chicken with the rich, savory broth while perfectly tenderizing the rice in one seamless process. Perfect for busy weeknights or meal prep, this recipe balances protein, carbs, and vegetables without requiring multiple dishes or complicated techniques.
The beauty of this method is its simplicity: one pot, minimal prep, and maximum flavor. Campbell's condensed soup serves as the flavor foundation, while pressure cooking ensures the chicken stays juicy and the rice absorbs all that delicious broth.
With just a few optional add-ins—like peas, carrots, or fresh herbs—you can customize it to your family's preferences. Ready in under half an hour, it’s the ultimate solution for a satisfying, stress-free dinner that feels like a homemade masterpiece.
Ingredients for campbell's instant pot chicken and rice
Campbell's condensed soup and pressure cooking transform simple pantry staples into restaurant-quality one-pot chicken and rice.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Campbell's Cream of Chicken Condensed Soup 🥫 | 1 can | 10.5 oz can, undiluted |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, rinsed well |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Medium Carrots 🥕 | 2 whole | Peeled, cut into chunks |
| Fresh Green Peas 🌱 | ½ cup | Frozen works too |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Butter 🧈 | 2 tbsp | Unsalted, cubed |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The Campbell's condensed soup is the flavor anchor here—grab the cream of chicken variety from any grocery store aisle. Chicken thighs work better than breasts (they stay juicier under pressure), and you can find pre-cut pieces at Costco or Walmart for convenience. For the rice, long-grain white is ideal, but basmati or jasmine will work too. The carrots and peas add natural sweetness, so fresh or frozen both work—just don't skip the peas if you're watching carbs. Look for low-sodium broth to control salt levels, or use regular broth and adjust the added salt accordingly.
No Campbell's soup? Homemade cream of chicken soup works—just blend cooked chicken with milk, butter, and a splash of cream. Swap the peas for corn if you prefer, or add diced potatoes for extra heartiness. The thyme can be omitted if you're out, but the garlic is non-negotiable—fresh is best, but powdered works in a pinch. For a creamier finish, stir in an extra tablespoon of butter at the end. The parsley is optional but adds a bright pop of color—dried parsley at half the amount works if you're in a hurry.
This dish reheats beautifully—simply add 2 tablespoons of water or broth and pressure cook for 3 minutes. Stores for 4 days in the fridge or 3 months in the freezer. For meal prep, double the recipe and freeze portions in airtight containers. The flavors actually improve overnight as the rice absorbs more of the rich broth. Garnish with extra parsley or a sprinkle of black pepper before serving for that restaurant touch.
Why You'll Love This Recipe
- 20-Minute Start: I dump in chicken, rice, broth, and a can of soup—no measuring cups, no fuss. The Instant Pot does the rest while I chop veggies or answer emails. Honestly, that’s my kind of dinner.
- Creamy Comfort in a Bowl: The Campbell’s soup turns this into something richer than plain rice and chicken—think velvety, slightly tangy sauce clinging to tender thighs. My picky eaters don’t even notice the carrots hiding in there.
- Lunchbox Magic: Double the batch, and I’ve got tomorrow’s lunch solved. The flavors only get better reheated, and packing it in a thermos means no sad, dry rice at work. (Yes, even on a Tuesday.)
- Budget-Buster Win: Chicken thighs stretch farther than breasts, the soup adds depth for pennies, and carrots bulk it up cheap. I feed four for under $10—leftovers become next night’s stir-fry or fried rice. No waste, all wins.
Step-by-step instructions for instant pot chicken and rice
This method delivers perfectly balanced flavors and textures in a single pot.
Sauté Aromatics and Brown the Chicken
Set your Instant Pot to the "Sauté" function and add the 2 tbsp butter. Once melted and foaming, add the diced yellow onion and cook for 3-4 minutes until softened and translucent. Add the 3 minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Push the onions and garlic to the sides, then add the 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces. Cook for 4-5 minutes, stirring occasionally, until the chicken develops a light golden-brown crust. This step builds deep flavor that the condensed soup will carry through the cooking process. If the chicken releases easily from the bottom, it's ready to proceed.
Add Vegetables and Seasonings
Add the 2 peeled and chopped medium carrots and 0.5 cup fresh or frozen green peas to the Instant Pot. Stir to combine with the chicken and onions. Sprinkle evenly with 1 tsp salt, 0.5 tsp ground black pepper, and 0.5 tsp dried thyme, pressing the spices into the chicken pieces to ensure even distribution.
Cook the vegetables for 2-3 minutes on the "Sauté" function, stirring occasionally, until they begin to soften slightly. This pre-cooking step prevents overcooking during the pressure cooking phase. The carrots should be tender but still hold their shape, and the peas should begin to thaw if using frozen.
Combine Liquids and Rice
Pour in the 1 can Campbell's Cream of Chicken Condensed Soup and 1.5 cups chicken broth, scraping the bottom of the pot to release any browned bits. Stir well to combine all ingredients. Add the 1 cup rinsed long-grain white rice, spreading it evenly over the chicken and vegetables. The rice should be fully submerged—if not, add 1-2 tablespoons of water to ensure proper cooking.
This combination of ingredients creates a flavorful broth that will infuse the rice and chicken during cooking. The condensed soup provides instant richness while the broth maintains the proper liquid-to-rice ratio for perfect texture.
Pressure Cook to Perfection
Secure the lid on your Instant Pot and set the valve to "Sealing." Select the "High Pressure" function and cook for 12 minutes. The Instant Pot will automatically shift to "Keep Warm" mode when done, indicating the cooking cycle is complete.
During this time, the chicken will cook through to 165°F internal temperature while the rice absorbs the flavorful liquid. The carrots will become tender and the peas will cook just until bright green. Allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure. This gradual release helps maintain the rice's texture and prevents it from becoming mushy.
Finish and Garnish
Once the pressure has fully released, open the Instant Pot and stir the chicken and rice gently to distribute any remaining juices. Let the mixture sit for 5 minutes to allow the rice to finish absorbing any remaining liquid. The chicken should be tender and easily shreddable, while the rice should be fluffy with a slight bite.
Garnish with 0.25 cup chopped fresh parsley just before serving. The parsley adds a bright, fresh contrast to the rich flavors of the chicken and soup. Serve immediately with crusty bread or over a bed of greens for a complete meal.
Pro Tips For Making Campbell'S Instant Pot Chicken And Rice
- SEAR CHICKEN FIRST: The recipe might call for dumping everything in raw, but I learned this the hard way—skipping the sear means bland, rubbery chicken. Cook the thighs in batches over medium-high heat for 3-4 minutes per side until golden before adding the broth. The extra 10 minutes makes a real difference in flavor.
- CHOP CARROTS UNIFORM: Big chunks of carrot turn to mush in the Instant Pot. Cut them into ½-inch slices or small cubes so they cook evenly and stay tender without falling apart. (Yes, even if it looks like overkill—your future self will thank you.)
- STIR BEFORE PRESSURE COOK: After adding the soup and broth, give everything a quick stir to dissolve the condensed soup fully. I used to forget, and half the time the bottom would turn into a gluey mess. One minute of stirring now saves you from scraping the pot later.
- USE LESS RICE: The recipe might call for a full cup of rice, but it’ll turn to mush and clump. Try ⅔ cup instead—it’ll still be plenty, but the grains will stay distinct and fluffy. (And no, you’re not cheating; you’re just being realistic.)
Regional styles of these flavors
Southern Comfort Style
In the South, this dish gets a smoky, soulful twist by adding ½ cup diced smoked sausage (like Kielbasa) during the sauté step. Swap the Campbell's soup for 1 can cream of mushroom soup and stir in 1 tbsp hot sauce after cooking.
Top with shredded cheddar cheese and serve with cornbread. The smoky sausage and mushrooms give it that classic Southern comfort vibe. 🌶️
New England Clam Chowder Twist
For a coastal New England take, replace the Campbell's soup with 1 can cream of celery soup and add 1 cup chopped celery and ½ cup minced onion to the sauté. Stir in ½ cup chopped clams (or canned clams drained) during the last 2 minutes of pressure cooking.
Finish with 2 tbsp heavy cream and a sprinkle of Paprika for a creamy, briny flavor. 🦪
Cajun Spicy Kick
Transform this into a Cajun-inspired dish by adding 1 tbsp Cajun seasoning (like Tony Chachere's) when browning the chicken. Swap the Campbell's soup for 1 can cream of mushroom soup and stir in ½ cup diced bell peppers with the carrots.
After cooking, top with green onions and a squeeze of lemon for a zesty kick. This version is perfect for spice lovers! 🌶️
Italian-Inspired Risotto Style
Give it an Italian flair by using Arborio rice instead of long-grain white rice and adding ½ cup diced mushrooms and ¼ cup grated Parmesan at the end.
Replace the Campbell's soup with 1 can cream of mushroom soup and stir in ½ cup dry white wine (like Pinot Grigio) with the broth. Finish with fresh basil for a sophisticated twist. 🍷
Mexican Fiesta Version
For a Mexican-inspired dish, swap the Campbell's soup for 1 can cream of chicken soup and add 1 tbsp taco seasoning (like Old El Paso) when browning the chicken.
Stir in ½ cup black beans and ¼ cup corn with the peas. Top with avocado slices, sour cream, and cilantro for a fresh, flavorful finish. 🌮
Classic French Coq au Vin Adaptation
Elevate this dish with a French-inspired approach by using chicken thighs with skin and adding ½ cup red wine (like Cabernet Sauvignon) with the broth.
Replace the Campbell's soup with 1 can cream of mushroom soup and stir in ½ cup pearl onions and 2 tbsp brandy during the sauté. Finish with fresh thyme and a drizzle of balsamic glaze for a gourmet touch. 🍷
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts work, but thighs are ideal for this recipe because they stay juicier during pressure cooking. If using breasts, cut them into smaller pieces (½-inch thick) and reduce the cooking time to 8 minutes on high pressure. The breasts will dry out faster, so monitor closely. For best results, marinate them in lemon juice and olive oil for 15 minutes beforehand.
Why did my rice turn mushy?
Overcooking or quick-releasing the pressure too soon are the most common causes. Always use a 1:1.5 rice-to-liquid ratio and let the pressure release naturally for 10 minutes before quick-releasing. If the rice still seems mushy, try using jasmine rice next time, as it holds up better to pressure cooking. Stirring immediately after cooking can also help redistribute moisture.
Can I make this recipe without Campbell's soup?
Make a homemade version by blending 1 cup cooked chicken with ½ cup milk, 2 tbsp butter, and 1 tbsp flour until smooth. Season with ½ tsp garlic powder and ¼ tsp onion powder. Use this in place of the condensed soup, adding ½ cup extra broth to maintain the right consistency. The flavor will be fresher, though slightly less concentrated.
How do I adjust this for meal prep?
Double the recipe and store it in airtight containers for up to 4 days in the fridge or 3 months in the freezer. When reheating, add 2 tablespoons of water or broth per cup of rice and pressure cook for 3 minutes on high. For best texture, let it sit for 5 minutes after cooking before serving. The flavors actually improve overnight as the rice absorbs more of the rich broth.
What can I serve with this dish?
This one-pot meal pairs perfectly with crusty bread, a simple side salad (like mixed greens with vinaigrette), or steamed green beans. For extra heartiness, add a dollop of sour cream or a sprinkle of shredded cheddar cheese on top. It also works well as a filling for tacos or wraps if you prefer a handheld meal.