Instant Pot Chicken and Rice
User Reviews
5
Instant Pot Chicken and Rice
Description
The recipe starts by browning seasoned chicken breasts in olive oil to develop color and flavor. Aromatic vegetables like onion, celery, and mushrooms are sautéed until softened, then mixed with oregano, garlic, wild rice blend, and chicken stock. Cooking under high pressure in the Instant Pot helps the rice absorb the broth and flavors quickly.
After cooking, the chicken is shredded and folded back into the mixture along with Greek yogurt, parsley, and Parmesan cheese. The yogurt adds creaminess and slight tang, balancing the savory mushroom and herb flavors. The Parmesan contributes a mild salty richness.
Serve this chicken and rice warm as a satisfying main course for lunch or dinner. It offers a balance of protein, vegetables, and grains in a cohesive dish.
Leftovers can be refrigerated for up to four days in an airtight container. Reheat gently in a saucepan with a splash of water or broth to keep the texture moist without drying the chicken or rice.
Ingredients
- 2 tablespoons olive oil
- 1 ¼ pounds chicken breast boneless, skinless
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 onion diced
- 2 celery diced, stalks
- 1 (8 ounce) container baby bella mushrooms cleaned, stemmed and roughly chopped
- ½ teaspoon oregano
- 3 garlic minced, cloves
- 1 ½ cups wild rice blend
- 3 cups chicken stock
- ½ cup Greek yogurt
- ¼ cup parsley chopped, fresh
- ¼ cup Parmesan Cheese grated
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.
Notes
- Makes about 6 cups, suitable for multiple servings.
- Store leftovers in an airtight container in the fridge up to four days.
- Reheat over low heat, stirring often; add a splash of water or broth if dry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 430 kcal
% 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.
User Reviews
Overall Rating
5
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