Instructions

• Start by cubing your chicken breasts. You want these all pretty close in size so they cook evenly and get tender all over.
• Get in your pressure cooker and toss the chicken cubes in first, then add the 2 cups of water.
• Pour in each can of cream soup: chicken, celery, and mushroom. It might look weird at first but trust me it works real good.
• Add your instant rice right on top, then sprinkle salt and pepper how you like it. Don’t overdo it since soups already have salt.
• Gently mix everything to combine without disrupting the soup too much. You want the rice kinda resting on the broth and chicken instead of fully submerged.
• Seal your lid and make sure the sealing ring is well in place. Turn the valve to sealing and wait for that float valve to pop up.
• Cook on high pressure for 6 minutes. Once done, let the pressure release naturally for about 10 more minutes. This slow release is key so the rice finishes cooking perfectly.
• Carefully open the lid after natural release, then dot the top with sliced butter pats. Cover just a little bit with the lid or foil and let it sit for 5 minutes to melt butter and blend flavors.