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Instant Pot Chicken and Rice
Instant Pot Chicken and Rice is a delicious and hearty meal with tender chicken, mushrooms, and wild rice in a flavorful broth - so good!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 5 servings
Calories: 430 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 1 ¼ pounds boneless skinless chicken breast
- ½ teaspoon salt divided
- ½ teaspoon pepper divided
- 1 onion diced
- 2 celery stalks diced
- 1 (8 ounce) container baby bella mushrooms cleaned, stemmed and roughly chopped
- ½ teaspoon oregano
- 3 garlic cloves minced
- 1 ½ cups wild rice blend
- 3 cups chicken stock
- ½ cup Greek yogurt
- ¼ cup fresh parsley chopped
- ¼ cup grated Parmesan cheese
Instructions
- Add olive oil to the InstantPot and set to ‘Saute”. Season the chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. Once the oil is shimmering, add chicken and cook for 3 to 4 minutes per side, or until golden brown. Remove chicken from the pot and set aside.
- Add the onion, celery and mushrooms and cook, stirring often, for 5 to 7 minutes, or until softened. Add the oregano and garlic and cook for 1 minute, or until fragrant. Add the rice and chicken stock and stir to combine.
- Return the seared chicken and remaining salt and pepper to the InstantPot and place the lid on top with the vent set to the ‘seal’ position. Cook at manual high pressure for 10 minutes, then let the pressure release naturally for 10 minutes. Release remaining pressure manually. When you are able to open the lid, remove the chicken and shred into bite-sized pieces.
- Stir the Greek yogurt, parsley, Parmesan and shredded chicken into the contents of the InstantPot and serve warm.
Cup of Yum
Notes
- Makes about 6 cups.
- Storage: Place leftovers in an airtight container and store in the refrigerator. To reheat, place leftovers in a small or medium saucepan over medium-low heat and heat gently, stirring often, until hot. If needed, add a splash of water or broth. Instant Pot chicken and rice will keep for up to four days in the fridge.
- Place leftovers in an airtight container and store in the refrigerator. To reheat, place leftovers in a small or medium saucepan over medium-low heat and heat gently, stirring often, until hot. If needed, add a splash of water or broth. Instant Pot chicken and rice will keep for up to four days in the fridge.
Nutrition Information
Serving
1.2cup
Calories
430kcal
(22%)
Carbohydrates
44g
(15%)
Protein
39g
(78%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.02g
Cholesterol
78mg
(26%)
Sodium
512mg
(21%)
Potassium
1052mg
(30%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
352IU
(7%)
Vitamin C
8mg
(9%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 430
% Daily Value*
| Serving | 1.2cup | |
| Calories | 430kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 39g | 78% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 78mg | 26% |
| Sodium | 512mg | 21% |
| Potassium | 1052mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.