I’m not sure what it says about us but if I’m being 100% honest with you I have to admit that one of our go-to road trip meal stops is and probably always will be Cracker Barrel. It’s basically cafeteria food but something about the experience of eating there feels safe and comfortable and so you can bet that it’s our first choice for breakfast, lunch or dinner on the road. If it happens to be a Saturday, we’ll even drive far past our preferred stopping time because, my friends, the Saturday Cracker Barrel special is a family favorite. Every Saturday, after 11am, Cracker Barrel serves up a chicken and rice dish that’s tough to beat. It, at least, was tough to beat. Now that I’ve perfected my own version of chicken and rice in the Instant Pot, it’s safe to say that Cracker Barrel’s version is a close second.
Making chicken and rice in the Instant Pot results in a creamy, casserole-like dish that takes comfort foods to a whole new level. Inspired by the Cracker Barrel version I love, this recipe brings mushrooms together with tender chicken and hearty brown rice. I plus my version up by adding carrots and celery and a couple of additional surprise ingredients that give this dish a gourmet twist.
I’ve been tweaking this recipe for years. Before I bought my Instant Pot, the Crock Pot was my instrument of choice for replicating Cracker Barrel’s dish. If you haven’t taken a leap and purchased an Instant Pot yet, the Crock Pot works just fine.
Either way, I implore you to try this recipe sometime soon. Whether you, like me, are a fan of the Cracker Barrel dish or not, I suspect that if you try this chicken and rice in the Instant Pot, you’ll lick the bowl.
Instant Pot Chicken and Rice
- 2 boneless, skinless chicken breast halves
- 16 oz. Baby Bella mushrooms, sliced with stems removed
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup uncooked long grain brown rice
- 1 small yellow onion, chopped
- 2 teaspoons salt
- 1 tablespoon Worcestershire sauce
- 3 or 4 sprigs of fresh thyme
- 1 1/2 cups chicken stock
- 1/4 cup dry white wine
- 1/2 cup sour cream
Add chicken, mushrooms, carrots, celery, onion, rice, salt, Worcestershire sauce and thyme to the stainless steel bowl of your Instant Pot.
Sprinkle salt evenly over the top.
Pour chicken stock and wine into the stainless steel bowl.
Lock the Instant Pot lid into place and set the valve to the "sealing" position. Program the Instant Pot to the Manual cooking mode and set the time for 25 minutes.
When cooking is complete, allow the Instant Pot to naturally depressurize for ten minutes. When ten minutes have passed, change the valve to the "venting" position. When the pin drops, unlock and remove the Instant Pot lid.
Using two forks, shred the chicken breast and return it to the stainless steel bowl of the Instant Pot. Add sour cream and stir thoroughly to combine. Add pepper to taste.
|Amount Per Serving||As Served|
|Calories 261kcal Calories from fat 59|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 3g||15%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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