Instant Pot Chicken and Wild Rice Bowls

Rice Side Dish - Side Dish

This one-pot meal is warm and comforting with nice texture and contrast between the firm wild rice and the softer brown rice. It's savory, yet expect a little kick of sweetness to sneak in with the apples and cranberries.

Brief

Prep 15 mins

Cook: 45 mins

Additional: 20 mins

Total: 1hr20 mins

Servings: 6

Yield: 6 servings

Instant Pot Chicken and Wild Rice Bowls

Ingredients

1 tablespoon olive oil

1 (8 ounce) package sliced fresh mushrooms

½ cup diced onion

3 cloves garlic

minced

2 cups low-sodium chicken broth

1 small firm apple

cored and chopped

1 ½ cups uncooked wild and brown rice blend (such as Lundberg Wild Blend®)

½ cup sweetened dried cranberries (such as Craisins®)

1 teaspoon ground thyme

salt and ground black pepper to taste

1 ¼ pounds skinless

boneless chicken thighs

2 tablespoons chopped fresh parsley

Mexican Vegetable Rice

Side Dish

Directions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot until hot and add mushrooms and onion. Cook and stir for about 3 minutes. Stir in garlic and cook until fragrant about 30 seconds. Turn the pressure cooker off.

Step 2

Pour chicken broth into the pot and stir in apple rice cranberries thyme salt and pepper. Place chicken thighs on top of the rice mixture but do not stir. Close and lock the lid; set the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.

Step 4

Transfer chicken thighs to a cutting board and cut or shred into bite-sized pieces. Return to the pot and stir. Garnish with parsley and serve in bowls.

Nutritional Information

Instant Pot Chicken and Wild Rice Bowls

Servings Per Recipe:6

Calories: 384.7

% Daily Value *

Protein: 24.3g 49%

Carbohydrates: 44.2g 14%

Dietary Fiber: 4.2g 17%

Sugars: 12.1g

Fat: 12.8g 20%

Saturated Fat: 3.3g 16%

Cholesterol: 60.2mg 20%

Vitamin A Iu: 236.4IU 5%

Niacin Equivalents: 12.6mg 97%

Vitamin B6: 0.4mg 27%

Vitamin C: 4.8mg 8%

Folate: 54.1mcg 14%

Calcium: 30.2mg 3%

Iron: 2.3mg 13%

Magnesium: 92.7mg 33%

Potassium: 487.4mg 14%

Sodium: 123.1mg 5%

Thiamin: 0.1mg 14%

Calories From Fat: 115.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.