Ingredients
- 1 lb chicken thighs (or breast)
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 cup heavy cream (or cream of chicken soup)
- 8 oz fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 onion, diced
- Salt and pepper to taste
- Fresh herbs (thyme and parsley) for garnish
Instructions
- Prep your ingredients: Dice onion and mince garlic.
- Turn the Instant Pot to sauté mode and heat olive oil. Add onion and garlic, and sauté until fragrant.
- Add chicken pieces and brown slightly on all sides.
- Layer the rice over the chicken, then add mushrooms.
- Pour in chicken broth, making sure it’s just covering the rice.
- Pour in the cream on top without mixing.
- Seal the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
- Allow for natural release for 10 minutes, then manually release any remaining pressure.
- Open the lid and fluff with a fork. Adjust seasoning and add fresh herbs before serving.
Notes
Feel free to substitute chicken with tofu for a vegetarian option. Use jasmine or brown rice as alternatives; just adjust cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Optional