- 1 c chicken broth
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 (10.5 oz) cans cream of chicken soup
- 2 c sour cream
- 1 T salt
- 1 t pepper
- rice, cooked
Toppings
- shredded carrots
- diced tomatoes
- mandarin orange slices (canned)
- pineapple tidbits (canned)
- sliced black olives (canned)
- chopped green onions
- shredded cheddar cheese
- chopped celery
- coconut flakes (sweetened or unsweetened)
- chow mein noodles (crispy pieces, not typical noodles)
- sliced almonds
To your Instant Pot, add the chicken broth and chicken breasts. Add the cream of chicken soup on top, careful to keep it off the bottom of the pot (this prevents a burn warning). Close the lid and set to pressure cook on high for 10 minutes. Allow to depressurize naturally for an additional 10 minutes and then manually release the rest of the pressure. Shred the chicken and add in the sour cream, salt, and pepper. Add more salt and pepper, to taste, if needed. You can turn the Instant Pot back on and stir constantly if it needs to warm up again.
Add rice to a bowl or plate, then top with the chicken mixture and other toppings of choice. Works great buffet-style where everyone can choose what toppings they do/do not want.
