How to cook 30 Best Dump And Go Instant Pot Recipes
Need an easy dinner? These 30 Best Dump And Go Instant Pot Recipes are perfect for quick weeknight family meals. Discover your favorite
Ingredients
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1.5 cups long-grain white rice rinsed
- 2 cups low-sodium chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup frozen mixed vegetables like peas and carrots
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.5 tsp dried thyme
- 0.5 tsp black pepper
- 0.25 cup heavy cream or milk optional, for extra creaminess
Instructions
- This recipe demonstrates the core principle of 'Dump and Go' cooking. The key is to layer ingredients correctly to prevent the burn error. Start by pouring the chicken broth into the inner pot of the Instant Pot. This thin liquid base is crucial for building pressure.
- Sprinkle the rinsed rice evenly over the chicken broth. Do not stir. Add the cubed chicken on top of the rice in a single layer.
- In a small bowl, mix the cream of chicken soup, onion powder, garlic powder, dried thyme, and black pepper. Spoon this mixture over the chicken, spreading it gently without pushing it down to the bottom of the pot.
- Secure the lid on the Instant Pot, ensuring the steam release valve is in the 'Sealing' position. Select the 'Pressure Cook' or 'Manual' setting and set the timer for 10 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes. After 5 minutes, carefully move the valve to the 'Venting' position to quick release any remaining steam. Be cautious of the hot steam.
- Open the lid and stir in the frozen mixed vegetables and the optional heavy cream. The residual heat will warm the vegetables through in a few minutes. Stir everything together until well combined. Serve immediately.
Notes
Chef's Tip: The 'Do Not Stir' rule before cooking is the most important part of dump-and-go recipes with rice or pasta to prevent the Instant Pot's burn notice. Thicker sauces should always go on top.
Variations: You can swap chicken for cubed turkey or add other quick-cooking vegetables like frozen corn or green beans. For a richer flavor, use cream cheese instead of heavy cream.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
