Description
A quick and savory one-pot meal featuring tender chicken, earthy mushrooms, and fluffy rice, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound chicken breast or thighs, diced
- 8 ounces mushrooms, sliced
- 1 cup white rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Set the Instant Pot to ‘Sauté’ mode and add olive oil. Heat for a minute.
- Add the chopped onions and minced garlic; sauté until onions are translucent.
- Add the diced chicken and cook until browned.
- Stir in sliced mushrooms and cook until softened.
- Pour in rice, chicken broth, thyme, salt, and pepper. Stir to combine.
- Close the lid, set Instant Pot to ‘Manual’ mode for 10 minutes.
- Once cooking is up, allow a 5-minute natural release, then perform a quick release.
- Fluff rice with a fork and garnish with parsley if desired before serving.
Notes
Leftovers can be stored in an airtight container for up to 3 days or frozen for 3 months. Add a splash of water when reheating to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg