Instant Pot Chicken and Wild Rice Recipe
Imagine a comforting dinner ready in just 20 minutes! The Instant Pot Chicken and Wild Rice Casserole is not only quick but also a standout dish for your weekly menu. It's packed with delightful flavors that bring back memories of Grandma's cooking. The wild rice, cooked in savory chicken broth, bursts with flavor. And when you add in fresh carrots, celery, and onions, it becomes simply delicious.
Equipment
- Instant pot
Ingredients
- 1.5 pounds Chicken Breast or Thighs
- 1 cup Wild Rice blend
- 2 stalks Celery diced
- ½ Onion diced
- 2 Carrots peeled and chopped
- 1 ½ cups Broth Chicken or Vegetable
- 1 tsp Thyme
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Start by chopping half a medium-sized onion, 2 stalks of celery, and peeling and chopping 2 carrots.
- Place the diced vegetables into the Instant Pot.
- Add 1 cup of Wild Rice Blend over the vegetables and place the chicken breasts on top.
- Season the chicken breasts with salt, pepper, and thyme.
- Pour in the broth and place the lid on the Instant Pot. Close and lock the pressure valve.
- Set to Pressure Cook for 15 minutes, then allow a 10-minute Natural Pressure Release.
- Release any remaining pressure and carefully open the lid.
- Remove the chicken and shred it using forks; it should fall apart easily. Stir the shredded chicken into the cooked wild rice.
- Serve hot and enjoy!
Notes
- Layering Ingredients: Placing vegetables at the bottom creates pockets for liquid, preventing the burn notice.
- Chicken: Whether using breasts or thighs, ensure they're boneless, skinless, and fat-free before placing them in the Instant Pot. The cooked chicken will shred easily and blend well with the rice.
- Additional Seasoning: Enhance flavors with thyme, or try Italian seasoning, garlic powder, or onion powder, along with salt and pepper for seasoning the chicken.